If using fresh ginger, peel and finely grate enough to measure 1 tsp. Measure ground turmeric and place a pinch of freshly ground black pepper nearby. (Black pepper improves turmeric absorption.)

Warm liquids

In a small saucepan combine 2 cups whole milk and 1 cup water. Place over medium-low heat and warm gently until steam begins to rise and small bubbles form at the edges (do not boil).

Add spice mixture

Whisk in 1 tsp ground turmeric, the grated fresh ginger (1 tsp), and the pinch of freshly ground black pepper. Reduce heat to low and simmer gently for 5 minutes, whisking occasionally to prevent settling and to bloom the spices.

Sweetener and Flavoring

Sweeten and flavor

Remove the saucepan from heat. Stir in 1 tsp honey or maple syrup (add more to taste) and 1 tsp vanilla extract if using. If you want a slight cardamom aroma, stir in a pinch of ground cardamom now.

Finishing

Enrich and serve

Optionally whisk in 1 tsp ghee or unsalted butter for a silky mouthfeel. Pour the golden milk through a fine sieve into cups to remove ginger fibers and any undissolved bits. Sprinkle a pinch of ground cinnamon on top if desired and serve warm.

Storage and reheating: Cool to room temperature and refrigerate in a sealed container for up to 48 hours. Reheat gently on the stove over low heat, whisking to recombine; add a splash of milk if it has thickened.