Vegan Golden Milk Turmeric Latte (Haldi Doodh) with Fresh Ginger and Oat Milk
Vegan golden milk turmeric latte with oat milk, fresh ginger, cardamom, cinnamon and black pepper. A caffeine-free haldi doodh, simmered on the stove in minutes.
- Prep
- 2 min
- Cook
- 6 min
- Serves
- 2
Vegan Golden Milk Turmeric Latte (Haldi Doodh) with Fresh Ginger and Oat Milk is a vegan drink recipe made with coconut oil, ground turmeric, fresh ginger. It takes 8 minutes of hands-on time, serves 2, and each serving has 175 calories, 3 g of protein and 3 g of fiber.
This is haldi doodh made with oat milk: turmeric, freshly grated ginger and cardamom simmered just long enough to cook out turmeric's raw, chalky edge. A teaspoon of coconut oil gives the drink body and carries the spices, so it tastes rounded rather than dusty. Keep the pot at a gentle simmer rather than a boil, because oat milk can turn thick and gluey if boiled hard. There is no coffee or tea, so it works as an evening drink.
A flavor profile + caffeine-free (earthy turmeric, fresh ginger and black pepper haldi doodh with no coffee or tea, a bedtime drink instead of a morning latte) take on our Real-Pumpkin Vegan Pumpkin Spice Latte with Oat Milk.
Ingredients
- 1 tsp4.5 gcoconut oil
- 1 tsp3 gground turmeric
- 2 tsp4 gfresh ginger, finely grated (about a 1-inch piece)
- ¼ tsp0.5 gground cardamom, or 3 green pods, lightly crushed
- ¼ tsp0.7 gground cinnamon
- 1 pinch0.1 gfreshly ground black pepper
- 2 cups480 gunsweetened oat milk
- 1 pinch0.4 gfine salt
- 1 tbsp20 gmaple syrup, plus more to taste
- ½ tsp2.1 gvanilla extract
To serve
- 1 pinch0.3 gground cinnamon, for dusting (optional)
Kit: small saucepan, whisk, fine-mesh strainer, microplane or fine grater
Tips
- Turmeric stains. Use a metal or dark-colored whisk and spoon, and wipe up any spills on the counter straight away.
- Barista-style oat milk froths best and is the least likely to separate when heated.
- The spices settle as the drink sits, so give your mug a stir halfway through.
- For extra foam, blend the strained drink for 10 seconds with a handheld milk frother.
Swap ideas
- Use 1/2 tsp ground ginger instead of fresh
- Warmer and less bright in flavor, and there is nothing to strain out.
- Use soy milk or almond milk instead of oat milk
- Soy is a little richer and holds up better to simmering; almond is thinner and lighter.
- Use agave or 2 tsp jaggery instead of maple syrup
- Agave tastes more neutral, while jaggery adds a deeper caramel note closer to traditional haldi doodh.
- Use 1 tbsp grated fresh turmeric root instead of ground
- Brighter and slightly peppery, with more pulp to strain out. Simmer for 1 minute longer.
The numbers
Nutrition per serving
175kcal per serving
Everything else · 2 servings per recipe
- Saturated fat
- 2.4 g 12%
- Sugars
- 13.2 g
- Sodium
- 178 mg 8%
- Potassium
- 451 mg 10%
- Calcium
- 361 mg 28%
- Iron
- 1.2 mg 7%
- Vitamin C
- 0 mg 0%
- Vitamin B12
- 0.38 µg 16%
% Daily Value on a 2,000 calorie diet. Calculated from USDA FoodData Central values for each ingredient; optional ingredients are excluded. Estimates vary with brands and portions.
Sources: Oil, coconut, Spices, turmeric, ground, Ginger root, raw, Spices, cardamom, Spices, cinnamon, ground, Spices, pepper, black, Oatly Original Oatmilk (Nutrition Facts per 1 cup / 240 ml: 120 kcal, 5 g fat, 0.5 g sat fat, 100 mg sodium, 16 g carbs, 2 g fiber, 7 g sugars, 3 g protein, 350 mg calcium, 0.3 mg iron, 390 mg potassium, 0.4 mcg B12). Converted to per 100 g assuming ~244 g per cup (density ≈ 1.02 g/mL); vitamin C not listed, treated as 0., Salt, table, Syrups, maple, Vanilla extract
Method
Melt the coconut oil in a small saucepan over medium-low heat. Add the turmeric, grated ginger, cardamom, cinnamon and black pepper and stir constantly until fragrant and the turmeric darkens a shade, about 30 seconds. Do not let the spices scorch.
Pour in about 1/4 cup of the oat milk and whisk into a smooth, lump-free paste, then whisk in the remaining oat milk and the salt.
Raise the heat to medium and warm the milk, whisking often, until it is steaming and small bubbles form around the edge of the pan, 2 to 3 minutes.
Reduce the heat to low and simmer gently for 2 minutes, whisking now and then, until the milk is a deep golden yellow and no longer tastes raw or chalky. Keep it below a rolling boil so the oat milk does not thicken.
Take the pan off the heat and stir in the maple syrup and vanilla. Taste and add a little more maple syrup if you like it sweeter.
Whisk vigorously for 15 to 20 seconds to froth the surface, then pour through a fine-mesh strainer into two mugs to catch the ginger fibers (and cardamom pods, if used). Dust with cinnamon and serve hot.
Storage: Cool, strain and refrigerate in a sealed jar for up to 3 days. The spices sink, so shake well, then rewarm gently on the stove or in the microwave without boiling. It is also good cold over ice.
Questions
- How much protein is in vegan golden milk turmeric latte (haldi doodh) with fresh ginger and oat milk?
- Each of the 2 servings has 3 g of protein, 3 g of fiber and 175 calories, calculated from USDA FoodData Central values for every ingredient.
- Is vegan golden milk turmeric latte (haldi doodh) with fresh ginger and oat milk vegan?
- Yes. It contains no dairy, eggs, honey or other animal products.
- How long does vegan golden milk turmeric latte (haldi doodh) with fresh ginger and oat milk take to make?
- 2 minutes of prep and 6 minutes of cooking, so 8 minutes of hands-on time.
- Can you make vegan golden milk turmeric latte (haldi doodh) with fresh ginger and oat milk ahead?
- Cool, strain and refrigerate in a sealed jar for up to 3 days. The spices sink, so shake well, then rewarm gently on the stove or in the microwave without boiling. It is also good cold over ice.
- What can I substitute in vegan golden milk turmeric latte (haldi doodh) with fresh ginger and oat milk?
- Use 1/2 tsp ground ginger instead of fresh — warmer and less bright in flavor, and there is nothing to strain out.. Use soy milk or almond milk instead of oat milk — soy is a little richer and holds up better to simmering; almond is thinner and lighter.. Use agave or 2 tsp jaggery instead of maple syrup — agave tastes more neutral, while jaggery adds a deeper caramel note closer to traditional haldi doodh.. Use 1 tbsp grated fresh turmeric root instead of ground — brighter and slightly peppery, with more pulp to strain out. simmer for 1 minute longer..
- Does vegan golden milk turmeric latte (haldi doodh) with fresh ginger and oat milk contain gluten?
- Yes — the ingredient list includes gluten. Check the labels on the products you buy if you're cooking for an allergy.
Nutrition is calculated from USDA data for every ingredient — how we work it out.
Published October 20, 2026 ·Indian
