Chai Spiced Golden Milk


Golden milk: queen of milks (dairy free, nut free)

I first had Golden Milk at Café Gratitude in Venice, CA. Called, ‘I am Golden’, it includes turmeric, almond milk and honey. Served warm, it was delicious. This version draws on the flavours of chai spices which is a favourite drink of mine.

Turmeric is a great anti-inflammatory and antioxidant which contains high levels of curcumin. It is a root, which looks a little bit like ginger and the insides are bright yellow. You can juice the turmeric in a masticating juicer and use it in the golden milk. Alternatively, you can used a good quality powdered turmeric instead.  Biovea do a raw organic powdered version.

Curcumin has been linked to preventing and combatting all sorts of ailments including pain associated with osteoarthritis (which particularly interested me), reducing cholesterol and improving digestion.

This drink contains black pepper which contains piperine, a natural substance that enhances the absorption of curcumin by up to 2000%. Plus combined with the other spices helps to give the golden milk an authentic chai flavour.

There are two methods here. The first version is for you if you have only ground spices available. Version two is the saucepan method which is for you if you are lucky enough to have fresh turmeric and ginger root.


Use gloves when handling fresh turmeric root as it can stain your hands.

Add 1 ½ teaspoons of melted coconut oil to either version for a creamer milk.

Warm your mugs before adding the golden milk for an extra cosy feeling.


Chai spiced golden milk.jpg

375 ml (1 ½ cups) coconut milk or unsweetened almond milk
2 tablespoons fresh turmeric juice or ¾ tsp turmeric powder
2 medjool dates (pitted) or 2 tablespoons honey (or agave/coconut blossom nectar)  
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
Pinch ground star anise
Pinch ground cloves
Pinch ground cardamom
Pinch ground black peppercorn
Pinch sea salt
1 ½ tsp melted coconut oil (optional – for a creamer milk)


In a blender, whizz all the ingredients until well combined and the milk is smooth. Transfer the mixture to a saucepan and warm through a little.


375ml (1½ cups) coconut milk or unsweetened almond milk
1 x 3 inch piece of fresh turmeric root or ¾ teaspoon turmeric powder

2-3 slices of fresh root ginger
1 teaspoon vanilla extract

1 cinnamon stick
1 star anise
6 whole cloves
10 cardamom pods
5 black peppercorns
Pinch sea salt
2 tablespoons honey/agave/coconut blossom nectar)   – optional


Grate or finely chop the fresh turmeric root, if using. Using a pestle and mortar, crush together the spices. Transfer the milk and spices to a saucepan and stir continuously until warm. Do not overheat.

Place a lid on the saucepan and leave the spices to infuse for 1 hour, stirring once in a while for the flavours to meld together. To serve, warm it through in the saucepan and when pouring strain out all the spices and turmeric pieces through a tea strainer or sieve. Sweeten to taste.

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