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Golden Chai Latte

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.

Course Drinks
Cuisine American
Servings 2
Author The Cowgirl Gourmet in Santa Fe


  • 1 1/2 cups water
  • 2 sticks cinnamon
  • 2 star anise
  • 2 inches fresh ginger root peeled and coarsely chopped, if not using mortar and pestle, lightly mashed on the cutting board using the side of the knife
  • 5 cardamom pods
  • 1/4 teaspoon cloves whole (about 8)
  • 1/8 teaspoon black peppercorns whole (about 7-8)
  • 1 teaspoon turmeric ground
  • 2 black tea bags or 2 tablspoons loose tea such as Darjeeling or black tea will also work
  • 2 cups non-dairy milk almond, coconut or rice
  • 2 tablespoons maple syrup


  1. Place the water in a saucepan and set over medium high heat.

  2. 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. 

  3. Add the ground turmeric, stir well, bring to a boil, cover and reduce heat to a low simmer for 10 minutes.

  4. 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.

  5. Run through a fine mesh strainer and pour back into the pot.

  6. Add maple syrup and stir well to dissolve completely. Taste and adjust sweetness, if needed and simmer again over medium to heat thoroughly.

  7. Pour into mugs and serve immediately. Store any leftover latte in the fridge.