As we head into the colder winter months, you will more often than not find me nursing a warm cup of tea. Although I tend to shy away from the winter weather (hence why I live in Southern California), one thing I actually do look forward to as summer nears it’s end is tea season. Golden milk is one of my all time favorite fall beverages. Not only is its luscious golden hue quite pleasing to the eye, it tastes absolutely delicious and is deeply nourishing for the body. Turmeric, it’s star ingredient, is a stimulating anti-inflammatory herb that is used traditionally in Ayurvedic medicine. In order for the anti-inflammatory constituents to become bioavailable, a fat is needed to extract them. Enter in ghee! Ghee adds an element of richness to the beverage and also provides additional support for the digestive system. During the chillier months our bodies tend to contract and dry up a bit, so any moisturizing supplementation (like ghee) is most welcome. To stay in line with the Ayurvedic theme here, I tossed in some adaptogenic action - ashwaganda and shatavari. Adaptogens are a class of herbs that help balance the body through creating a buffer towards stress - and who couldn’t use a dose of that? Hey, even life at the ranch gets stressful at times! Blend all this magic up together and voila! Here you have a steaming hot cup of yummy fall goodness. Take a deep breath, unwind and enjoy.
Serves 2
2 1/2 cups milk (cow, almond, coconut, rice... whatever floats your boat)
1 tbsp ground turmeric
1/2 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp cardamom
1/4 tsp ground ashwaganda
1/4 tsp ground shatavari
1/2 tsp vanilla extract
2 tbsp ghee (or coconut oil if you’re vegan)
pinch black pepper
2 tbsp sweetener, plus more to taste (honey, maple syrup, coconut sugar...)
Add all ingredients to a saucepan and slowly bring to a simmer over medium heat. Stir to dissolve all the powders. Remove from heat and transfer to a blender. Blend until frothy. Serve and enjoy!