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Drink recipe · from the recipe book

Maple Pecan Golden Milk with Cardamom

Creamy whole milk and coconut milk warmed with turmeric, cardamom and fresh ginger, blended with toasted pecans for a nutty, frothy, gently sweet mug.

Maple Pecan Golden Milk with Cardamom

Ingredients

  • 1½ cups (350 ml)360 gWhole milk
  • ⅓ cup80 gCoconut milk, cannedstirred well
  • 2½ tbsp chopped16 gPecansfinely chopped
  • 1 tbsp20 gMaple syrup
  • 1 tbsp grated6 gFresh gingerpeeled and finely grated
  • 1 tsp3 gGround turmeric
  • 1 tsp2 gGround cardamom
  • ⅛ tsp0.3 gBlack pepper
  • ½ tsp2 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Prepare first: chop the pecans finely and peel and grate the ginger.
  2. Toast the pecans in a dry small saucepan over medium-low heat, stirring, for 2 to 3 minutes until fragrant. Tip half of the pecans onto a plate for garnish and leave the remaining half in the pan.
  3. Add the turmeric, cardamom and black pepper to the pecans in the pan and stir for 20 seconds to bloom the spices.
  4. Pour in the whole milk and coconut milk, then add the ginger, maple syrup and salt. Whisk well.
  5. Heat over medium, whisking often, until steaming with small bubbles at the edge, about 5 minutes; do not let it boil. Lower the heat and simmer gently for 3 minutes.
  6. Remove from the heat and stir in the vanilla. Whisk vigorously (or use a milk frother) until foamy; the finely chopped pecans stay suspended and give a nutty texture.
  7. Pour into two mugs and sprinkle each with half of the reserved toasted pecans. Serve hot.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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