Golden Milk Latte with Turmeric and Cardamom

Golden Milk Latte Recipe • Cook Love Heal by Rachel Zierzow

From the Ayurvedic tradition, Golden Milk Latte is a warm and comforting drink that is anti-inflammatory, is beneficial to the nervous system, and gives a boosts the immune system. Skip the coffee or hot chocolate just this once and try a Golden Milk Latte!

What Kind of Milk Works Best?

This version of Golden Milk Latte uses a combination of coconut milk and almond milk. Feel free to try different kinds of milk in this recipe (about 4 cups total), according to what you prefer. I find that coconut milk gives a natural sweet taste and the creamiest texture due to its high fat content. The combination of coconut milk and almond milk makes each serving lower in fat, but still has the sweet, creamy taste.

If you want to get a foamy texture like a commercial latte, you’ll need to use a milk frother.

photo of golden milk latte in white cup with saucer by Cook Love Heal by Rachel Zierzow

What Makes Golden Milk Latte a Healing Drink?

According to Ayurveda (the traditional Hindu system of medicine based on the idea of balance in bodily systems), golden milk reduces excess vata in the body. Basically, the main characteristics of the golden milk latte – warming, mildly sweet, heavy, and creamy – are perfect for balancing out excess vata (dryness, roughness, and coldness).

Golden Milk Latte gets its vibrant color from turmeric, a powdered spice that is anti-inflammatory, fights tumor growth, and helps combat depression.

And just the act of sitting down to enjoy a warm cup of anything works to reduce excess vata by calming the nervous system and making you feel more grounded.

What about Ashwagandha?

This Golden Milk Latte recipe includes Ashwagandha, a medicinal herb made from powdered roots and leaves of the Withania somnifera plant. Ashwagandha has become well known beyond Ayurvedic medicine in recent years for its healing properties, such as increasing energy levels, soothing the nervous system, balancing out cortisol and testosterone levels, and more.

Golden Milk Latte
 
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Cook time
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Author:
Cuisine: Ayurvedic
Serves: 4-6 servings
Ingredients
  • 1 13.5-ounce can coconut milk, full fat (Thai Kitchen brand recommended)
  • 2 cups almond milk (or water or milk of choice)
  • 1½ teaspoons ground ginger or 3 teaspoons fresh ginger, peeled and finely grated
  • 1½ teaspoons ground turmeric
  • ¾ teaspoon ground cardamom
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon Ashwagandha powder (optional)
  • 1-2 tablespoons maple syrup or raw honey (to taste)
  • 2 teaspoons vanilla extract
  • pinch fresh black pepper, finely ground
  • generous pinch sea salt or Himalayan salt
Instructions
  1. In a medium saucepan, whisk together all ingredients.
  2. Bring to a boil over medium heat, then turn to low and simmer for about 5 minutes.
  3. If using fresh ginger, transfer golden milk to a blender and blend until smooth. If you'd like your latte to be extra foamy, blend a little longer or use a milk frother.
  4. Serve warm with a sprinkle of ground cardamom.
Variations
  1. Try some different spices, such as nutmeg, allspice, or cloves.
  2. If you can't find cardamom, substitute with a large pinch of ground cloves.

Golden Milk Latte Spice Mix

Try making a large batch of the spice mixture in this recipe so that you can make single serving batches of golden milk latte with 1 rounded teaspoon spice mix, 1 cup of your favorite kind of milk, a dash of vanilla extract, and about 1 teaspoon sweetener of choice.

Here is a scaled up version of the spice mix that makes about 32 servings:

1/4 cup ground ginger
1/4 cup ground turmeric
2 tablespoons ground cardamom
2 tablespoons ground cinnamon
4 teaspoons Ashwagandha powder (optional)
1/2 teaspoon freshly ground black pepper
1 teaspoon sea salt or Himalayan salt

Store the spice mix in an airtight glass jar in the pantry (away from light and heat) and it should stay fresh for a month or two.

More Ayurvedic, vata-calming recipes on Cook Love Heal:

Kabocha Squash and Red Lentil Curry (V, GF)

Quinoa Kitchadi with Vegetables, Turmeric, and Ginger

Coconut Sweet Potato and Chickpea Curry

 

Asian Mushroom Lettuce Wraps

Asian mushroom lettuce wraps are the perfect start to an Asian-themed meal or any gathering. I brought these to a potluck last week held in honor of a friend visiting from Asheville, NC. By the end of dinner, all that was left was one lonely lettuce leaf!

I wanted to make these lettuce wraps healthier than the restaurant variety, so added more vegetables, and left out the soy, sugar, and gluten! Instead of soy sauce or tamari I used Coco Aminos (I like the Big Tree Farms brand) which is naturally sweet and savory.

If you like your filling a little sweeter, you can always add a dash of maple syrup or agave, but you probably won’t need to.

 

Asian Mushroom Lettuce Wraps (V, GF)
 
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This recipes is a vegan, gluten-free version of Chicken Lettuce Wraps served at Asian restaurants.
Author:
Recipe type: Appetizer
Cuisine: Asian, Vegetarian
Serves: 8 servings
Ingredients
  • 2 tablespoons untoasted sesame oil
  • ½ cup leek, spring onion, or sweet onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 3 cups mushrooms (crimini, shiitake, and/or oyster), thinly sliced
  • 1 cup carrots, small dice
  • 1 cup zucchini, small dice
  • ½ cup water chestnuts or celery, finely chopped or sliced
  • ½ cup bamboo shoots, finely chopped (optional)
  • 1½ teaspoons brown rice vinegar
  • 2 tablespoons coconut aminos (Big Tree Farm brand recommended)
  • sea salt, to taste
  • ½ cup fresh cilantro leaves, chopped
  • ¼ cup green onions, thinly sliced
  • 1 head green or red leaf lettuce, butter lettuce, or Romaine lettuce
Instructions
  1. Heat large skillet or wok on medium-high heat. Make sure all ingredients are prepped so they can be added to the pan quickly. Add sesame oil and swirl to coat pan.
  2. Add onion, garlic, ginger, and a pinch of salt. Sauté for about a minute. Reduce heat a bit to prevent burning.
  3. Add carrots, zucchini, and another pinch of salt and sauté a few minutes more.
  4. Add mushrooms and sauté until mushrooms are cooked through.
  5. Add water chestnuts and bamboo shoots.
  6. Season with brown rice vinegar, coconut aminos, and sea salt (to taste).
  7. Put mushroom filling into a serving bowl in the middle of a large plate or platter. Garnish with cilantro and green onion. Place lettuce leaves around the bowl or on a separate plate. To serve, take a lettuce leaf, place a spoonful or two of mushroom filling onto the leaf, and eat like a taco.
Variations
  1. For a heartier appetizer or main dish, add ½ lb. cooked chicken thigh cut into bite-sized pieces. Adjust seasonings.

Chef Rachel Zierzow is available for group classes, private dinners, and corporate team building sessions. Contact her below to find out more.

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(512) 217-1259

rachel@cookloveheal.com

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