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.
Or buy a golden milk mix!
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.
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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.
If you make this recipe, share a photo and hashtag it #BIJOUXANDBITS. I’d love to see what you’re cooking!
Catherine Clark is a Chicago native sharing noteworthy things she sees and attempts to make in the world. She's a geek, cat lady, designer and editor by day, and noob chef by night.
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!
YES! My shortcut method especially gives me a chai latte vibe. Great call. Thanks so much for trying it out!
this looks interesting enough to try. I always use turmeric when making chicken dishes also.
I love turmeric on chicken, too! I hope this one works out for you. 🙂
I tripled the batch. Can I refigerate the tea and reheat when desired?
You can! I’d probably say only for a couple of days, though. Enjoy!!
If you’re out of almond milk will 2% milk work?
Definitely! Any kind of milk will do. 🙂
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.