When my kids were toddlers, I’d treat myself to a lattè at a local coffee shop a couple of times a week. With cinnamon sprinkled on top of the warm foamy milk and dash of raw sugar, it was a dreamy concoction that I savored during those long busy days.

Now, many years later, I no longer drink caffeine. I am also dairy free. So no more lattè for me. For the most part, I am totally content without coffee, tea, or even soda. Most mornings, I drink a cup of hot water with a tablespoon of apple cider vinegar and a smidge of raw honey. My husband thinks I’m crazy, but it works for me and my topsy turvy tummy.

But as soon as the colder temperatures hit, I long for a heartier, more satisfying warm drink for my hands to cuddle and my belly to love. So last week, I finally decided to get serious about experimenting with golden milk or turmeric tea. I’d tried it before but sort of felt like what’s the point?

Now I totally get it.

First I made my own cashew milk. Then I got some fresh turmeric and ginger at my local Whole Foods. I’m convinced that is what makes this milk have mysteriously calming flavor. Last time, I used ground spices and wasn’t impressed with the outcome. So if you can get your hands on some fresh turmeric, it’s totally worth it!

Turmeric looks like ginger on the outside but on the inside is a beautiful bright orange. Be careful it will make your fingers or anything it touches turn yellow 🙂

Golden milk is a complex mixture of spices that compliment each other beautifully. This flavorful combination also offers amazing health benefits that mostly come from the curcumin in the turmeric. Curcumin is ant-inflammatory and aids in digestion of fats as well as sugars. It is thought to stop an enzyme that turns toxins into carcinogens as well, super sweet! As an added benefit turmeric is also calming and relieves anxiety. A delicious and healthy stress reliever

Turmeric and Golden Milk Latte

1 cup unsweetened non-dairy milk
1/2 cup filtered water
1 cinnamon stick
1 inch piece of fresh turmeric, if root is small and thin, use a longer piece
1 inch piece of fresh ginger root, same as turmeric
1 teaspoon whole black peppercorns
1 teaspoon raw honey
1 tablespoon extra virgin coconut oil (unrefined)

Leave skin on turmeric and ginger root. Thinly slice both and add to a small sauce pan. Add remaining spices, milk and water. Bring to a boil, then simmer over low heat for 10-15 minutes, watching to be sure the milk doesn’t burn. Stir in honey and coconut oil. Cover and let sit for 10 minutes. Strain golden milk through a fine mesh sieve. Sprinkle cinnamon on top and reheat if necessary.

Golden milk can be made in larger batches and stored in glass jar in your fridge for up to five days.