Turmeric Ginger Chai Latte

CHECK OUT ALL OUR SOCIAL MEDIA CHANNELS HERE. MAKE SURE YOU'RE SIGNED UP TO RECEIVE THE LATEST AND INVITATIONS TO OUR VIRTUAL "COOK TOGETHER" EVENTS

This has all my favorite golden milk and chai latte flavors blended into one.  I love that I’m getting some great zing from the ginger (use less if you aren’t a fan of that special brand of heat), beautiful golden milk from the turmeric, not to mention its anti-inflammatory benefits and beautiful quintessential chai spices.

---

Heat the milk

Add in the spices and let them flavor the milk

Frothed and in my cup

A dash of cinnamon sets it off

If you can find pure ground turmeric that is not of the dried, powdered variety, it will add an additional depth of flavor, but go with what you can find or have on hand.  


Ginger.  I keep my fresh ginger in the freezer.  It’s so easy to grate that way.  I don’t even feel the need to peel it if I’m grating it right from the freezer.  My zester is my preferred weapon to attack the ginger.  When using it on the frozen ginger I get a beautiful snowy mound of grated ginger.  Perfect in every way. 


Don’t let the number of ingredients deter you.  If you’re missing something, try this anyway.  You’ll still get an absolutely yummy result, but the combination of these together is the ultimate.


Coconut milk gives this a nice creaminess and shaking the mix in a mason jar is a cheats method of getting a beautiful froth.  So comforting, especially on a cold or rainy day.  Heaven in a mug.

 
This makes 2 servings (unless you’re feeling like you need the whole lot to yourself)

Turmeric Ginger Chai Latte

1 1/2 cup coconut milk
1/2 cup water
2-3 Tablespoons date syrup or 2 teaspoons agave (sweeten to your taste)
2 teaspoons fresh grated ginger
1/2 teaspoon cinnamon
1/2 teaspoon turmeric
1 star anise
1/2 teaspoon vanilla (optional) I LOVE vanilla paste
Small pinch each of black pepper, cardamon, clove & nutmeg


Heat all ingredients together slowly in small saucepan, whisking frequently.  You want everything to have time to infuse the milk, so slow and steady wins the race.  When the milk is heated through and begins to bubble at the edges of the pan. Remove the star anise.

​To get an easy froth without a frother, pour half into a jar with a tight fitting lid and carefully shake until frothy.  Wrapping the jar in a towel gives you an extra measure of safety.  Carefully remove the jar lid  and pour into a mug.  Sprinkle with a dusting of cinnamon if desired then repeat with the remaining milk for the second cup of this lovely Turmeric Ginger Chai Latte.

A handheld battery operated frother also does wonders.


Cook’s note - if you need to save the extra milk for a future date, keep in a jar in the fridge, use within the week and reheat when you’re ready to drink it.