Simmer

Iced Haldi Doodh (Golden Milk)

May 12, 2022
5 Stars
Photo by Mark Weinberg. Prop Stylist: Anne Eastman. Food Stylist: Anna Billingskog
Author Notes

I hated haldi doodh growing up and frequently used it to water the plants while my Nani wasn’t looking. As an adult, it’s been such a fun journey to take the healing drink of my ancestors and evolve it into something delicious and that I actually crave. No chalky, bitter brew here—this is luxurious, just sweet enough, and like pure sunshine. It’s also Nani-approved. —Diaspora Co.

Test Kitchen Notes

The quality of the spices make all the difference here, so seek out the good stuff. We love Diaspora Co.'s single-origin, ethically sourced, incredibly delicious products:

Diaspora Co. Lakadong Turmeric
Diaspora Co. Baraka Green Cardamom
Diaspora Co. Makhir Ginger
Diaspora Co. Peni Miris Cinnamon
Diaspora Co. Aranya Black Pepper —The Editors

Watch This Recipe
Iced Haldi Doodh (Golden Milk)
  • Cook time 20 minutes
  • makes 4 cups
Ingredients
  • 3 cups cow or plant-based milk
  • 1 tablespoon plus ½ teaspoon Diaspora Co. Lakadong Turmeric
  • 6 to 8 Diaspora Co. Baraka Green Cardamom, lightly crushed
  • 1 1/2 teaspoons Diaspora Co. ground Makhir Ginger
  • 3/4 teaspoon Diaspora Co. ground Peni Miris Cinnamon
  • 1/4 teaspoon freshly ground Diaspora Co. Aranya Black Pepper
  • Sweetener of your choice (such as jaggery, date syrup, or honey), to taste
  • Ice, for shaking and serving
In This Recipe
Directions
  1. Place the milk, turmeric, cardamom, ginger, cinnamon, and black pepper in a medium saucepan over medium heat and bring to a simmer, whisking to dissolve the spices. Stir in sweetener to taste. Increase the heat to medium-high and bring to a gentle boil, then turn off the heat and cool until just barely warm to the touch, 15 to 20 minutes.
  2. Strain cooled haldi doodh concentrate into a 2-quart jar. If not using right away, seal the jar and refrigerate for up to 5 days.
  3. To serve, add a handful of ice to the jar, reseal, and shake vigorously until the outside of the jar feels icy, 30 to 45 seconds. Fill 4 glasses with more ice. Pouring through a strainer, divide the shaken haldi doodh between the glasses. For one serving, stir the haldi doodh concentrate well and then pour ¾ cup into a cocktail shaker with ice. Shake vigorously until the outside of the shaker feels icy, about 30 seconds. Pouring through a strainer into an ice-filled glass.

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