Vietnamese Turmeric Ginger Milk

Name: Vietnamese Turmeric Ginger Milk
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 1½ cups (355 ml) water; 2 tablespoons (20 g) fresh turmeric root, peeled, thinly sliced; 1½ tablespoons (15 g) fresh ginger root, peeled, thinly sliced; ¾ cup (180 ml) unsweetened canned coconut milk; 1 tablespoon (21 g) honey; pinch freshly ground black pepper; ½ piece (1 stick (about 2 inches)) cinnamon stick (optional); 1 piece star anise (optional)

From the MyKitchenBank Kitchen

A warming golden milk inspired by Vietnamese traditions, combining fresh turmeric and ginger with creamy coconut milk and a touch of honey. This fragrant, slightly spiced drink is perfect served warm on cool evenings or as a soothing afternoon pick-me-up. The fresh ginger and turmeric are simmered together to create a vibrant infusion that's both comforting and subtly energizing.

Prep: 10 min
Cook: 12 min
Total: 22 min
Makes: 2 servings (about 1½ cups total)

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Steps

Before you start

Have all ingredients measured and prepped before starting
Use fresh turmeric and ginger for best flavor and color
Strain through fine mesh or cheesecloth to catch root particles

1
Bring water and spices to simmer
- Pour 1½ cups (355 ml) water into a small 2-quart saucepan.
- Add the peeled and thinly sliced turmeric root and ginger, along with the cinnamon stick and star anise if using.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- The water will gradually turn golden as the turmeric infuses.
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Ready when: Water is golden yellow and gently steaming
Tip: Thin slices of turmeric and ginger will steep faster and more evenly than chunks.
2
Strain the infusion
- Carefully pour the hot golden liquid through a fine-mesh strainer or cheesecloth into a clean saucepan, leaving the turmeric, ginger, and spice pieces behind.
- Press gently on the solids with the back of a spoon to extract any remaining flavor, but don't crush them into the liquid.
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Ready when: Liquid is clear and golden; solids are in the strainer
Tip: Cheesecloth captures fine particles that would otherwise grit in your cup.
3
Add coconut milk and honey
- Return the strained liquid to medium-low heat.
- Slowly pour in ¾ cup (180 ml) unsweetened coconut milk, stirring constantly to combine smoothly.
- Add 1 tablespoon (21 g) honey and a pinch of freshly ground black pepper.
- Stir until the honey dissolves completely and the mixture is creamy and uniform.
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Ready when: Mixture is smooth, creamy, and honey is fully dissolved
Tip: Add coconut milk slowly to prevent curdling; stir constantly for a silky texture.
4
Warm gently and serve
- Let the milk simmer gently for 2 minutes more, stirring occasionally, until it's steaming and heated through.
- Do not boil.
- Pour into two mugs or cups, dividing evenly.
- Serve immediately while hot.
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Ready when: Steam rises from the surface and the drink is very hot but not boiling
Tip: Keep the heat low once coconut milk is added to preserve the delicate flavors and prevent separation.

Good to know

Tips

For a smoother texture, blend the finished drink briefly with an immersion blender before serving—this aerates the coconut milk and creates a light foam on top.
Fresh turmeric stains easily; wear an apron and be careful with your cutting board. Turmeric stains on skin fade within a few hours.
The black pepper enhances turmeric absorption in the body and adds subtle warmth—don't skip it even if not using the optional spices.
This drink pairs beautifully with a small cookie or piece of toast for dipping.

Storage & reheating

This drink is best served fresh. If you have leftovers, store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming. Do not boil. The coconut milk may separate when chilled; stir well when reheating to recombine.

Substitutions

fresh turmeric root → 1 teaspoon (3 g) ground turmeric powder. Ground turmeric has a more concentrated, slightly bitter flavor; reduce to ½ teaspoon if you prefer a gentler taste. The color will be less vibrant, and you'll skip the steeping step—add it directly with the coconut milk.
unsweetened canned coconut milk → whole milk or dairy-free milk alternative (oat, almond, or cashew). The drink will be less creamy but still delicious. Use the same amount. Whole milk creates a lighter, less rich texture than coconut milk.
honey → maple syrup or agave nectar, or to taste. Maple syrup adds earthiness; agave is more neutral. Use the same amount.
fresh ginger root → ½ teaspoon (1 g) ground ginger powder. Ground ginger is spicier and less fresh-tasting. Use half the amount and add it directly with the coconut milk if substituting.