This post (with video!) is, of course, about Golden Milk/Golden Milk Lattes/the closest people think we’ve come to Felix Felicis. It’s always weird when foods from other cultures get embraced by Western society as something new and innovative and then becomes commercialized – to the point that it’s a menu item at Peet’s (no shade to Peet’s).

Pakistanis (and South Asia as a whole) have been consuming haldi doodh for centuries and the recipe is actually really simple unlike everything I’ve come across online. This is my mom’s take on Haldi Doodh and by no means is it the only way to make it.

By no means is this the only way to make haldi doodh as there are variations to it, but it generally involves whole milk, turmeric, and possibly cardamom.

HALDI DOODH

INGREDIENTS

• 1 cup whole milk (you can substitute with milk of choice, but traditionally whole milk is used in South Asia)
• ¼ teaspoon turmeric powder
• ¼ teaspoon ground cardamom (ground in a mortar and pestle)
• 1 tablespoon ground almonds (ground in a processor)
• sugar, for taste
• extra milk for foam (optional)
• extra turmeric powder for decoration (optional)

1. Turn your stove on to medium-high heat in order to boil the milk mixture.
2. Pour in 1 cup of whole milk.
3. Add the turmeric powder, ground cardamom, and ground almonds.
4. Let the mixture boil as the ingredients combine.
5. Pour your mixture into a mug and add sugar (or any other sweetener) for taste.
6. To make this more “latte-ish”, I used extra milk and put it in a milk frother to create foam and poured it on top.
7. Sprinkle on additional turmeric on top for decoration.

And that’s pretty much it! It’s really easy to make. The almonds just provide some extra flavor since this drink doesn’t have much flavor otherwise. You will have the grainy texture of the almonds in your mouth, so if that’s something that would bother you, I would recommend not adding it. The sugar or sweetener will likely be enough for you to give it some flavor and sweetness! You can watch the process below in my tutorial: