“Golden Milk Chai Tea Latte”

I’m watching snow fall outside my door as my sister and I are watching British mysteries. Mind you she lives in Ohio. That said, I’m snuggled up on the sofa with a Golden Milk Chai Tea Latte. Nothing is more comforting than a warm drink on a wintry Saturday afternoon. I have dinner cooked already and just chilling out today. of course, I cooked black eyed peas and southern-style collard greens. Cornbread is baking as we speak.

Golden Milk Chai Tea Latte

So, as I am chill-laxing, I must share a drink you may or may not have heard of, Golden Milk. What is this warm spicy drink? Normally made with whole milk but give soy milk a try especially vanilla flavor. From the first sip, this drink is comforting, soothing, and addicting. Not to sweet and the addition of peppery chai tea to golden milk is next level.

Golden Milk Chai Tea Latte

Golden Milk originated in India and is simply milk with turmeric which is what gives the milk its golden color. However, I find the milk on the bitter side with some sort of sweetener. When making plain golden milk, add in a bit of honey. Works like a charm. If you’re a chai tea drinker like me then the latte will become a fast favorite. Hot chocolate has been put on the back burner for the moment. The latte has the right amount of everything and I hope you enjoy as much as I do. Have a great weekend!

Golden Milk Chai Tea Latte

Golden Milk Chai Tea Latte

2 cups whole milk*

10 whole cloves

6 whole black peppercorns, crushed

2 cinnamon sticks

1 star anise

1 t. ground turmeric

2 T. maple syrup

½ t. pure vanilla extract*

2 chai tea bags

Ground cinnamon, for garnish

In a 1½ cup saucepan over medium heat, whisk together milk, cloves, peppercorns, cinnamon sticks, anise, turmeric, maple syrup, and vanilla. Bring milk to simmer then remove from heat. Add in tea bags and steep for 10 minutes.

Grab two mugs and strain milk evenly into each through a fine-mesh strainer. Sprinkle top with ground cinnamon and serve.

Makes 2 servings.

*Note: If you’re looking to cut down on fat, use vanilla soy milk instead of whole milk plus omit vanilla extract. Also, adjust recipe to make a bigger batch and store in refrigerator to reheat for later.

Adapted slightly from Hy-Vee.com