By the looks of it, winter is not letting up any time soon. So in the mean time, you can catch me taking in as many warm spices as possible! Lately, I’ve really been loving to get creative with my coffee and hot drinks. After recently making a chai concentrate from Root For Food, I became inspired to make a chai infused Golden Milk Latte.
What’s Golden Milk?
Have you tried a golden milk recipe before? Golden milk is a traditional ayurvedic drink made with coconut (or other) milk, turmeric, pepper, cinnamon, anise, cloves and cardamom, among other things. The main star is the turmeric, regarded for it’s powerful anti-inflammatory and anti-oxidant properties. Making golden milk is incredibly easy, requiring a handful of spices, milk, a sauce pan, some honey and 10-15 minutes.
Traditional chai is very similar to golden milk, but lacks turmeric and instead contains black tea and fennel. For this recipe, I decided to meld the two together to offer a spice packed mug of cozy. The anti-inflammatory and immune boosting characteristics of the ingredients make this a great choice for supporting the body during the winter cold and flu season.
Let’s Make It:
I used a lot of whole spices in this recipe, but it’s certainly not impossible to make with ground spices! If you’re using whole spices, you have the option to lightly toast the spices before using, but I didn’t this time and still had great flavor. I added black tea because there is typically black tea in chai, however you can leave out the tea to make a caffeine free drink. Additionally, you can leave out tea but add a shot of coffee or espresso!
You’ll need cardamom, nutmeg, cinnamon, fennel, star anise, cloves, ground turmeric, maple syrup or honey, loose leaf black tea, milk (of choice), ghee or coconut oil (optional). Ready to make it? Let’s go!
Golden Milk Chai Latte
Fight inflammation and boost your immunity with this warm and cozy hybrid of golden milk and chai.
- 12 oz milk of choice
- 1 cinnamon stick
- 2 star anise
- 10 cardamom pods cracked opened
- 10 whole cloves
- 2 tsp ground turmeric
- 1/2 tsp ground nutmeg plus more for topping
- 10 black peppercorns
- 1 tsp fennel seeds
- 2 inches ginger chopped
- 1 tsp honey or maple syrup
- 2 tsp loose leaf black tea
- 1 tsp coconut oil or ghee optional
In a small sauce pan, combine 8 oz of milk with the rest of the ingredients except the tea and coconut oil. Heat on medium low to a simmer and let simmer for 10 minutes.
Turn off heat and add the loose leaf tea. Cover and let steep for 3 minutes.
While the tea steeps, heat the other 4 ounces of milk and whisk or froth with a hand frother. If you have a steamer, you could instead steam the milk.
Strain the golden chai mixture into a mug through a fine mesh strainer or sieve and stop with steamed/frothed milk and a sprinkle of cinnamon and nutmeg.