Hmm have you ever had a Golden Spice Latte? It is sooooo good. And it looks like a heavenly Nectar.
Golden milk — also known as turmeric milk — is an Indian drink that has been gaining popularity in Western cultures.
Well, not only does it create a beverage that is divinely golden in color, turmeric has incredible health benefits. It is mostly known for its anti-inflammatory effect and powerful in antioxidants, but that’s just the tip of the iceberg. I want to share my absolute favorite Golden Chai Receipe but also some Healthy Facts.
Health Benefits of Tumeric
Turmeric has been known to:
Improve brain function
ingredients are loaded with Antioxidants
lowers blood sugar
Lower risk of heart disease
lifts up the mood
So, with its subtle flavor, beautiful color, and incredible benefits, why wouldn’t you add a little gold to your milk?
Tea – Traditionally chai is made from black tea. For a caffeine-free alternative, I choose Rooibos.
Non-Dairy Milk – My preference is soy or Oat because the flavors blend well with the spices of chai. Additionally, soy milk is one of the best non-dairy milk for frothing.
Maple or Agave Syrup – I use this as a sweetener. You can swap it for coconut sugar, monk sugar, or omit it altogether.
Spices – My go-to spices are turmeric, cinnamon, cardamom, star anise, cloves, peppercorn, nutmeg. Sometimes, I’ll also add grated ginger into my tea (just throw it in with the spices) if I’m looking for a little extra zing. The spices are very flexible in this recipe, so mix and match as you please.
How To Make A Golden Chai Latte
Step One: Choose Your Spices Once we’ve picked out our tea – it’s an important decision, my friends – we can start making our chai tea latte. In addition to tea, I like to use whole spices that get steeped with tea for a full-flavored experience. My go-to spices are:
Freshly Ground Ginger
The spices are very flexible in this recipe, so mix and match as you please.
Step Two: Boil and Steep With your tea and spices picked out, the next step is to boil and steep them in 1 cup of water. You are essentially making a chai tea concentrate. If you know you will be drinking a lot of chai teas this fall and winder and want to be efficient, double or triple the batch and store your chai tea concentrate in the refrigerator for up to two weeks. Once your tea and spices have steeped for 5 minutes, pour them through a fine-mesh strainer so that just the concentrate remains.
Step Three: Froth the Milk
To get a nice frothy foam on our milk, I heat it up to a scald, that’s just before boiling point.
Transfer the milk to your milk frother and give it a few pumps until it’s rich and foamy. You can also use a manual or electric milk frother or espresso machine.
Step Four: pour it into your Cup
Let me know how you found the recipe and share it if you love it!
love and Light,