Golden Milk: Hot or Iced!
I'm a little late to the party when it comes to posting about golden milk, but I am OBSESSED. And I had to share this in case any of you haven't been lucky enough to stumble upon it yet. If you're still staring at me like 'What the heck is GOLDEN milk?' then let's back this caboose up a bit; Golden Milk is made from steaming milk and blending in spices, sweetener and vanilla to create a steamer that tastes similar to a chai or spiced tea, but is much creamier due to the milk, and a little warmer thanks to the addition of the turmeric. Golden Milk recipes have kind of exploded online lately, and I was lucky enough to try some at a friends a few months ago, where I totally fell in love with it. We'd also tried an amazing version by Califa Farms at Expo West this year, but it wasn't worth paying $4 a bottle for. So I've started making it myself at home! It's way cheaper and feels good knowing I can make an equally delicious version at home for about a tenth of the price.
I love whipping one up whenever I want a sweet, warm drink or after a workout to help curb next-day soreness. Turmeric is a flavor you may recognize typically from curries, but but pairs perfectly with the sweetness of this drink. On top of being an anti-inflammatory, turmeric also boasts antioxidant and anti-depressant properties, as well as is considered a 'cure-all' spice for overall health and wellness in India. Plus, turmeric naturally whitens teeth! Seriously, just look up everything turmeric does - it's a pretty amazing little spice and something we should all be incorporating a bit more of into our daily lives. Which is why this super simple recipe is the PERFECT way to try it for yourself. Chances are you already have all the ingredients on hand to make it - so what're you waiting for? Cheers to your health!
16 ounces (2 cups) almond or coconut milk
2-3 tablespoons maple syrup
1 teaspoon ground turmeric
1 teaspoon vanilla
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
1/8 teaspoon nutmeg
pinch of black pepper
Heat your almond or coconut milk in a small saucepan over medium heat (do NOT bring to a boil). Add in the maple syrup, turmeric, vanilla and other ingredients, whisking until the spices are completely dissolved. Simmer for 4-5 minutes, until the milk is hot and everything is well combined. Taste and adjust the flavors to your preference, if you like.
Serve immediately OR let the milk cool to room temperature, then serve over ice. Refrigerated leftovers can either be reheated or served chilled over ice as well.
Leftovers can be refrigerated and reheated or enjoyed over ice for up a week.
Turmeric STAINS. Badly. Avoid using white dishes to cook or serve in unless you can wash them right after, and if you do get some turmeric stains on your countertop, I've read that vegetable oil and regular cleanser will usually get it off.
Turmeric DOESN'T stain your teeth! It's actually proven to be a tooth whitener, so no need to brush your teeth after drinking unless your prefer it.
Some people make this tea with fresh turmeric, whole cinnamon sticks, and fresh ginger. If that's what you prefer, we support you! Also, use whatever other spices you like - maybe some cloves or cayenne. We just use ground spices because they're convenient and encourage us to actually MAKE this! 😝
Lavender Tea Latte
I wanted to post this recipe nearly a week ago for you but first my trackpad on my laptop stopped working and I was forced to travel to the deep dark depths of the Apple Store to get it fixed. As soon as I got it back, my host server was down! Ugh, what a week. We do, however, have some exciting events coming up!
This Friday, June 17th we'll be doing our last Tacolepsy pop-up at Green Bliss Cafe in Fullerton. Starting on July 15th we'll be at Renewable Farms in Anaheim with music, art, and a full outdoor patio under the lights. Oh yeah, and BEER! Its the best way to spend a Friday night for sure, and is totally family-friendly, so make sure you come eat with us. Starts at 6pm and goes until about 10pm!
This Tuesday, July 21st, for Fullerton's Day Of Music, we're working with Wander Outfitters to make and serve vegan chili and cornbread for everyone out celebrating. Stop by to say hi and for a warm bowl of spicy, homemade chili and to see some of our new Plant-Based Adventures merch!
But anyway, back to this recipe. Buying tea lattes costs way too much these days. It’s rarely under $5, especially with the up-charge for non-dairy milk. And who can afford that nonsense? Well now you don’t need to! This easy-to-make Lavender Tea Latte is like the chai lattes prettier, more summery cousin - and can be made totally caffeine-free! Soothing and sweet, with just the right amount of creaminess, this drink is the perfect morning treat or nighttime sipper.
12 oz unsweetened almond milk
1 lavender tea bag OR 1 tablespoon loose leaf lavender tea in a strainer
1 tablespoon maple syrup, agave or sweetener of choice
1/8 teaspoon ground ginger
1/8 teaspoon vanilla extract
lavender flowers, for garnish
dollop of coconut whipped cream (optional)
Heat the milk and tea in a medium-sized saucepan until hot, but do not bring to a boil.
Remove the tea bags or strainer and whisk in the maple syrup, ginger and vanilla. Using a milk frother or high speed blender, add your desired amount of foam to the drink. Scoop in a dollop of coconut whip, if you choose, then sprinkle with fresh lavender flowers for garnish and enjoy immediately!
You can use any tea you like in place of the Lavender to create a tea latte. Strong green, fruity black and earthy herbal teas all taste great!
Don't leave the tea to steep in the milk more than a couple minutes after removing it from the heat. It is easy for floral teas like lavender to get bitter if it sits too long.