I’d never heard of golden milk tea until this past winter, when I saw it on the menu at a local coffee shop. I ordered a golden milk tea latte and it was love at first sip.
For those of you unfamiliar with golden milk, it’s basically turmeric powder, cinnamon, a little sweetener mixed in a plant-based milk. You can heat it up in a latte or drink it iced. Or, you can make golden milk chia pudding.
A word to the wise: Be careful of how much cinnamon you add into the milk at the beginning of the recipe. Turmeric is very vibrant (that’s how golden milk gets its bright yellow color) but even a pinch too much cinnamon will make the milk look like a muddy rain puddle.
I topped my pudding with sliced strawberries and coconut, partly because I liked the way the colors looked together and partly because I knew they would taste good together. Feel free to get creative, though! I bet blackberries and pistachios would also work well.
Also, you can use whatever plant-based milk you want for the recipe. I used almond milk but I’m thinking about using coconut milk next time. I bet it would make the yellow color pop even more.
Here’s a song to get you started on your golden milk journey (that sounded oddly prophetic). It’s never failed me in times of need.
Golden Milk Chia Pudding (serves 2)
2 cups almond milk
1/2 tsp turmeric powder
1/4 tsp cinnamon powder
1 Tbsp honey
4 Tbsp chia seeds
strawberries and coconut shavings for topping
Add the almond milk, turmeric powder, cinnamon, and honey to a saucepan and bring to a rapid boil. Reduce heat and simmer for a couple minutes.
Pour the mixture through a mesh sieve into a bowl. Stir in the chia seeds and let the mixture cool slightly. Pour it into a jar or airtight container and seal. Place in the refrigerator overnight. In the morning, top with fresh strawberries and coconut shavings. Enjoy!