Boil Garlic in Milk and Drink It: A Traditional Recipe With a Closer Look at What It Can—and Cannot—Do
Can You Eat the Cooked Garlic?
Yes.
The softened garlic cloves can be eaten along with the drink.
They may have a much milder flavor than raw garlic because cooking softens their texture and changes some of their pungent compounds.
Some people prefer to mash the softened garlic directly into the milk.
Others strain the cloves out and drink only the infused milk.
Both are reasonable culinary approaches.
What Does Garlic Milk Taste Like?
Don’t expect it to taste like ordinary milk.
The flavor is:
Savory
Mildly sweet
Garlicky
Creamy
Warm
Slightly earthy
If you’re sensitive to strong garlic flavors, start with one or two cloves rather than five.
You can gradually adjust the recipe to your preference.
Could Garlic Milk Help With a Cold?
Garlic is often promoted online as a natural remedy for colds and respiratory infections.
The evidence isn’t strong enough to say that garlic milk can cure a cold.
NCCIH notes that garlic supplements have been promoted as immune-system boosters, but research on this purpose is limited. A 2022 review found only two studies suggesting a possible benefit, and those studies were small and had important limitations. (NCCIH)
So drinking garlic milk may be soothing and nutritious, but it shouldn’t be presented as a cure for viral infections.
For a cold, basic measures such as rest, adequate fluids, and appropriate symptom management remain more important.
What About Immunity?
Garlic contains biologically active compounds, and researchers have investigated possible effects on immune function.
But the popular internet claim that garlic “boosts immunity” enough to prevent illness isn’t established.
Your immune system depends on many factors, including:
Adequate nutrition
Sleep
Physical activity
Vaccination where appropriate
Management of chronic illnesses
Overall health
No single food can replace these fundamentals.
Garlic can be part of a healthy diet without needing to be treated as a miracle ingredient.
Could Garlic Milk Lower Cholesterol?
Garlic has also been investigated for cholesterol.
NCCIH reports that garlic supplements may reduce total cholesterol and LDL cholesterol by a small amount in people with high cholesterol. (NCCIH)
A large 2025 meta-analysis of randomized trials also reported modest improvements in several lipid measures among people consuming garlic. (PubMed)
But again, these findings involve various garlic preparations and shouldn’t automatically be applied to homemade garlic milk.
If someone has high cholesterol, dietary improvements and prescribed treatment should be based on their individual cardiovascular risk—not replaced with a glass of garlic milk.
Is Garlic Milk Good for Digestion?
Garlic contains compounds that interact with the digestive system, and garlic has a long history of traditional use for gastrointestinal complaints.
However, garlic can actually cause digestive discomfort in some people.
Large amounts may lead to:
Gas
Bloating
Heartburn
Abdominal discomfort
Nausea
Some people tolerate cooked garlic much better than raw garlic.
That’s another reason to start with a modest amount.
Why Cooking Garlic May Make It Easier to Eat
Raw garlic can be extremely pungent.
Cooking softens the cloves and reduces some of the sharpness.
For people who find raw garlic difficult to tolerate, gently cooked garlic can be much more pleasant.
The milk also creates a creamy base that balances the strong garlic flavor.
This makes the recipe particularly appealing during colder weather.
Can You Add Honey?
You can.
Honey isn’t necessary for the recipe, but it can make the drink considerably easier to enjoy.
If you’re using honey, add a small amount according to taste.
Remember that honey is still a source of sugar, so people who need to manage their blood glucose should account for it in their diet.
There’s also no need to claim that combining honey and garlic creates a special medicinal effect.
The combination can simply be pleasant and flavorful.
What About Adding Ginger?
Some versions of garlic milk add ginger.
That’s perfectly reasonable from a culinary perspective.
Fresh ginger can provide:
Warmth
Spiciness
Aroma
A slightly sweet flavor
You can add a small piece of peeled fresh ginger while the milk is heating.
But, just as with garlic, avoid turning a food recipe into a list of unsupported medical promises.
