Sadly, I have to begin this post with an apology. It’s mid-November and that means we have been well into pumpkin everything for a while now. This recipe contains nary a teaspoon of curcurbito pepo. It does, however, include classic pumpkin pie flavors: cinnamon, cardamom, anise, and clove. And you have to admit, the beautiful, bright color is perfect for fall.

My “slightly different” golden milk is a bonus recipe from my 2016 book, TEAse Me, which formerly was available only as a PDF download. Over the summer, I did a little updating and correcting, as well as some spiffing up. Then I turned it into a full-color, 8.5″ x 11″, 73-page paperback available from Amazon. If you love tea as much as do, you’ll enjoy TEAse Me.

A Slightly Different Golden Milk Recipe

Author: Annie
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 2 servings 1x
Category: Beverage
Method: Stovetop
Cuisine: Indian
Diet: Vegan

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Description

My “slightly different” golden milk has a hint of orange that complements the sultry spices and creamy nut milk. Delicious and good for you, this cold weather beverage is comfort in a mug.

Ingredients

Scale

1 cup water
1 orange spice teabag (I use Stash brand)
1-inch knob ginger root, roughly chopped
zest of 1/2 an orange, optional
2 cinnamon sticks
1/2 –1 teaspoon turmeric powder
4 green cardamom pods
2 whole star anise
5 whole cloves
5 peppercorns
2 cups non-dairy milk
sweetener, to taste (I use NuNaturals Vanilla Syrup)

Instructions

Pour the water into a medium-sized saucepan, cut open the teabag and add the contents. Add the ginger root, zest, cinnamon, turmeric, cardamom pods, star anise, cloves, and peppercorns. Bring to a boil, then remove from the heat and add the non-dairy milk. Cover and let sit for 15-20 minutes.
Carefully strain the solids from the pan and discard.
Add sweetener, taste, and adjust. Gently re-heat and divide the golden milk between two mugs.