Remember a couple months back I told you that I was off coffee as a health experiment? Well, two months in and I’m still going strong. Unfortunately, I can’t report that my health concerns have completely cleared up, but I have seen significant improvement. However, that improvement is not what’s kept me off coffee. I have stayed off coffee for these past two months because…
I feel so much better.
I am less anxious, less stress, less irritable. I sleep better, drink more water, and on top of all that, I’ve been saving A LOT of money that would have previously gone to coffee.
It’s hard to argue with all that.
That’s not to say I don’t experience strong craving occasionally. Oh, I do! At times, I have even given into these cravings by way of a decaf latte – quite different from my 3-4 cups of strong, black, caffeinated coffee I was used to – but every time I did, I felt jittery and anxious. Friends, I’ve come to realize I just can’t handle my caffeine.
That’s when I’ve started making decaf chai lattes in the morning.
Last week, I put a spin on my regular spicy chai latte and added a little gold in the form of turmeric. Honestly, now that I have my daily golden chai lattes, I crave coffee no more.
You’ve probably noticed golden milk and golden lattes popping up EVERYWHERE. Golden milk – milk infused with turmeric – has become widely popular in the past year. Why are people doing this, you ask? Well, not only does it create a beverage that is divinely golden in color, turmeric has incredible health benefits. It is mostly known for it’s anti-inflammatory effect and powerful in antioxidants, but that’s just the tip of the iceberg.
Turmeric has been known to
- improve brain function
- lower risk of heart disease
- prevent (and perhaps treat) cancer
- fights depression
- delay aging
So, with it’s subtle flavor, beautiful color, and incredible benefits, why wouldn’t you add a little gold to your milk?
Cuisine: American, Indian
Keyword: Golden Chai Latte
Servings: 2 servings
Calories: 197 kcal
Author: Sarah McMinn
- In a medium pot combine water with all the spices. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 10 minutes.
- Add tea bags, cover again, and remove from heat completely allowing tea to steep for 5 minutes. Run through a fine mesh strainer and pour into two mugs.
- In the same pot, heat soy milk to a scald. With an immersion blender, blend milk until frothy. Add to mugs, top with ground cinnamon (optional) and serve immediately.