Golden Turmeric Latte

  • By Amanda Li
  • 07 Jan, 2017

A boldly spiced elixir that holds magical anti-inflammatory powers. One must sip it to believe it.

2 cups Unsweetened non-dairy milk (almond, cashew, coconut)
1 Black tea bag (or 1 tbsp loose leaf tea) or chunk of ground chaga mushroom
½-inch Turmeric root, peeled and sliced
½-inch Ginger root, peeled and sliced
1 tsp Whole peppercorns
1 tsp Cardamom pods, crushed
1 tsp Honey (or more to sweeten)


Step 1

In a tea infuser, place the ground chaga mushroom (or loose black tea leaves) if using, along with the peppercorns and cardamom.

Step 2

In a small pot, combine the milk, ginger, turmeric, tea bag if using, and the tea infuser. Cover with the lid and bring mixture to a simmer over medium heat. Continue to cook for 5 minutes, then remove from heat and let the tea cool for 10 minutes. Strain out the turmeric, ginger, tea bag, and tea infuser before stirring in the honey. Enjoy immediately.

Time-Saver Tip:

Recipe can be doubled, and any leftovers can be stored in the fridge and reheated on the stove-top the next day.

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