The West Coast chicks at my work were lamenting their winter colds (of which I am currently suffering as I type…), and they both mentioned the virtues of “golden milk” or “golden tea” for curing what ails you. Ever the skeptic, I decided to see what the hype was about — I don’t believe the trend has hit my Midwest area hard quite yet. But it sure has hit the food blogging community!
Turmeric has a ton of purported medicinal uses, which I’ll let Wikipedia extoll for you. I have heard some pretty good cases for its anti-inflammatory uses. Ginger is no slouch when it comes to these claims, either. It’s also warm and really tasty, which has to count for something when you’re fighting a cold, right?
Megan, the coworker who originally brought it up, buys hers in an LA cafe for a larger-than-average amount of money ($11!). I don’t even have that option here in Chicago. I’m sure it’s available somewhere, I’m just not finding it quite yet.
Since it’s post-New Years Eve and we’re all probably dealing with colds and/or hangovers, what’s a sick gal to do? Give a golden milk recipe a go myself, of course!The ingredient list can be hefty or not depending on the recipe you’re finding. I took my cue from this recipe and from the menu in Megan’s drink (heavily simplified, natch). I also cut down the oil quite a bit since my first go-around felt too oily for my own taste. You can take it up to a full tablespoon if you prefer.
I also included a super easy shortcut version that I’ve been making on the daily. The full recipe is divine, but sometimes there just isn’t time.
Want more recipes in your life?
Sign up to receive recipes via email and follow along on Facebook, Twitter, Pinterest, Instagram, Bloglovin, and RSS for all of the latest updates.
Ingredients
- 1 cup non-dairy milk (I used almond milk)
- 1/2 tsp dried turmeric
- 1/4 tsp ground ginger
- 1/4 tsp allspice
- 1 Tbsp honey (or maple syrup)
- 1/2 tsp ghee or coconut oil
- Small pinch of black pepper
- 1 cup water
- Cinnamon, for topping
Instructions
- Whisk milk, spices, honey, coconut oil or ghee, and water in a small saucepan and bring to a low boil. Reduce heat and simmer about 5 minutes.
- Pour into a mug and top with a dash of cinnamon.
- Mix 8 oz brewed chai tea with 1/2 tsp dried turmeric, 1/4 tsp ground ginger, tiny pinch of black pepper, a dollop of milk and enjoy. Whiz it up with a cheap milk frother (like this!) for extra texture.
Clare says
Just made this today after finding the recipe on Foodgawker and it was lovely! Like a hug in a mug!
I’m not sure if you have Chai Lattes from Starbucks in the US, but it tasted just like that without the hundreds of calories! It’s definitely going to be a permanent fixture in the house!
Catherine says
YES! My shortcut method especially gives me a chai latte vibe. Great call. Thanks so much for trying it out!
Carolyn Vollmer says
this looks interesting enough to try. I always use turmeric when making chicken dishes also.
Catherine says
I love turmeric on chicken, too! I hope this one works out for you. 🙂
Lisa Hilton says
I tripled the batch. Can I refigerate the tea and reheat when desired?
Catherine says
You can! I’d probably say only for a couple of days, though. Enjoy!!
Alisa Harris says
If you’re out of almond milk will 2% milk work?
Catherine says
Definitely! Any kind of milk will do. 🙂
sara says
He never woke again for a nightime feeding – slept through from 9-7 and remained an amazing sleeper. We did the same thing with our second son at 8 weeks with the same results. They are now 25 and 20 and wonderful, tall strapping lads who love their mumma.