This warming Golden Milk Latte tastes like a coffeehouse chai latte, but this easy recipe is full of health benefits. It’s become my favorite bedtime drink.
As soon as Halloween has passed, full-on holiday season seems to kick in. This is my favorite time of year, but let me be honest…it’s super stressful. Between the overeating, drinking, late nights, parties, shopping, cooking, baking and working, isn’t it amazing that we make it through and still consider this our favorite time of year? My biggest fear is getting sick amidst it all.
I’ve got a few rituals I follow to stay healthy through the holidays. One of them includes drinking at least one cup of hot ginger tea, or this delicious latte, each day. This Golden Milk Latte gets its color from turmeric. If you are familiar with turmeric, you know of its enormous health benefits. Turmeric is a root, that is used in Ayurvedic medicine for its anti inflammatory properties. Paired with spicy peppercorns, turmeric’s main ingredient, curcumin, becomes more easily absorbed by our bodies. This latte becomes an elixir with added ginger root, also known to be anti inflammatory and cinnamon, which can stabilize glucose levels.
In Eastern cultures, golden milk, typically made with traditional milk, is used as a healing drink for colds. This non dairy, vegan friendly version has the same benefits, but with a bit of froth, mimics the flavors of a very popular coffeehouse’s chai tea latte. I use Silk’s Unsweetened Almond Milk in this recipe, but you can also use Silk’s Unsweetened Coconut Milk. Both are really delicious.
Golden Milk Latte
Ingredients
- 1 cup unsweetened almond milk
- 2 inch piece turmeric root thinly sliced
- 1 inch piece ginger root thinly sliced
- 2-3 inch cinnamon stick
- 1/4 teaspoon peppercorns
- 1 teaspoon virgin coconut oil
- 1 teaspoon pure raw honey or pure maple syrup
- ground cinnamon for serving
Instructions
- In a small saucepan, combine the almond milk, turmeric slices, ginger slices, cinnamon stick, peppercorns, coconut oil. Bring to a boil over medium high heat. Immediately reduce to a low simmer. Simmer for 10 to 12 minutes. Add the honey or maple.
- Strain through a sieve into a mug. Froth milk with a milk frother or use a hand blender to create some froth. Sprinkle with a shake of ground cinnamon. Serve hot.
Notes
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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.
This looks yummy recipe. And love your step by step instruction to make this at home. I will try it for sure. Thanks for the sharing this yummy recipe with all of us.
Thanks! Hope you love it!
Hi Caroline! Yes, I totally hear you- no getting sick for the next two months! I’ve always used dried ground turmeric for golden milk and it’s never even occurred to me to seek out fresh turmeric. I’m going to look for it next time I’m at the store though. I bet it’s so much better this way. :) Beautiful post.
Thanks so much, dear friend! Yes…try it with fresh turmeric! I’ve used ground turmeric too…and it’s wonderful, but with the fresh root, you get less grit at the bottom.