This is a what happens when you marry a chai latte and golden milk. Pure bliss. It's golden and spicy and creamy and filled with anti-inflammatory properties. Enjoy hot or cold. And enjoy often. I have made this with coconut milk, oat milk and almond milk and, while I enjoyed the luscious texture and richness of the coconut milk, I prefer using almond milk.
Place the water in a saucepan and set over medium high heat.
If you have a mortar and pestle, use it to mash the cinnamon, star anise, ginger, cardamom, cloves and black peppercorns so you can begin to smell the spices. If you don't, try chopping or crushing the spices a bit before adding them to the water so as to break them open and allow their essence to steep in the water.
Add the ground turmeric, stir well, bring to a boil, cover and reduce heat to a low simmer for 10 minutes.
Add the loose tea or tea bags and non-dairy milk of choice and bring back to a boil. Simmer for 5 minutes, turn off the heat, cover and allow to steep another 5-10 minutes.
Run through a fine mesh strainer and pour back into the pot.
Add maple syrup and stir well to dissolve completely. Taste and adjust sweetness, if needed and simmer again over medium to heat thoroughly.
Pour into mugs and serve immediately. Store any leftover latte in the fridge.