Fall Day Long
if you’re in love with pumpkin spice, chai, warm drinks and overall fall greatness, this is definitely a recipe you will love adding to your collection. golden milk is a variation of traditional Indian chai masala, which features the bright yellow spice, turmeric.
Turmeric is an immune health superstar, which contains curcumin, the polyphenol that gives it its amazingly bright color and provides antioxidant properties to the body. Curcumin must be paired with black pepper to increase its bioavailability, or the ability for your body to absorb it. Though turmeric itself is mild in flavor, it has been used as a natural colorant in curries, soups, drinks and even beauty, clothing!
Golden milk has been consumed for centuries as a medicinal beverage, but it also happens to be delicious! My rendition contains both fresh and dried turmeric, as well as candied ginger, other flavorful spices. This makes it perfect for fluctuating temps, when your immune system is susceptible to cold and flu. The addition of raw honey adds a touch of sweetness and more health benefits. This recipe can be done ahead of time, via stove and used as a concentrate that will last for 5-7 days. To create a vegan version on this drink, simply swap your milk for coconut cream/milk!
Golden Milk Chai
- medium saucepan
- fine mesh strainer
- milk steamer
- 4 1/2 c water
- 1 tbsp ground turmeric
- 1 tsp nutmeg ground
- 1 1 inch piece turmeric sliced
- 1 2 inch piece ginger root sliced
- 3 cinnamon sticks
- 3 clove buds
- 6 cardamom pods cracked
- 1/4 tsp black peppercorns cracked
- 1 tsp vanilla extract
- 3 t honey
- 1 c full fat milk or coconut milk
- In a medium saucepan, combine water turmeric, ginger, cinnamon, nutmeg, cinnamon clove and black pepper vanilla and honey.
- Bring to a boil and reduce to a simmer. Simmer for 20 minutes, remove from heat and let steep an additional 20 minutes using a fine mesh strainer, strain chai into a jar for storage. Store in refrigerator until ready to use.
- To use, combine 1 part chai to 1 part milk on and add to a saucepan via stovetop or a to milk steamer. Heat until warm and transfer to a mug for serving. Garnish with ground cinnamon and turmeric. serve immediately.