Delicious & Easy

Super-Soothing, Anti-Inflammatory Golden Chai

Sweet, spicy, and chock-full of health benefits, golden chai lattes are just what the doctor ordered this winter. A warm cup is the perfect way to start your day or to kick off your bedtime ritual. The fragrant whole dried spices soothe your senses and relax your mind, while fresh ginger and turmeric nourish your body.

Turmeric gives the drink its beautiful golden hue and also happens to be rich in antioxidants with anti-inflammatory properties. Black pepper adds a slight heat and activates the healing properties of turmeric. Warming spices like cardamom and clove boost the traditional chai flavor. We recommend adding peak-season orange peels and freshly squeezed juice to brighten up your latte and double down on the healing properties with the added vitamin C.

The best thing about this warm cup of sunshine is that it’s endlessly customizable. Only have ground spices? Not a problem. Not a fan of cardamom but love nutmeg? Swap them. Avoiding dairy? Substitute your favorite nut milk. Keeping things caffeine-free? Skip the black tea or try it with an herbal variety. Craving something cold? Chill out and pour your latte over ice. Prefer agave to honey? You get it. Do you.

Ingredients for

Super-Soothing, Anti-Inflammatory Golden Chai

1-inch piece of fresh ginger, thinly sliced

2-inch piece of fresh turmeric, thinly sliced

1 navel orange

2 cups of water

1 tablespoon whole cardamom pods

1 teaspoon whole cloves

½ teaspoon whole black peppercorns

1 cinnamon stick

2 black tea bags

Honey, for serving

Steamed milk, for serving


Instructions for

Super-Soothing, Anti-Inflammatory Golden Chai

Using a vegetable peeler, peel two strips of orange rind, avoiding the white pith as much as possible. Cut the orange in half and squeeze the juice of half the orange into a small pot.

Add orange peel strips, 2 cups of water, the sliced ginger and turmeric, cardamom pods, cloves, black peppercorns, and cinnamon stick and bring to a boil. Reduce heat and let simmer for 5 minutes. Remove pot from heat and add in black tea bags. Let steep for 1 to 2 minutes. (Avoid oversteeping, as this can lead to a bitter taste.) Strain and pour hot chai into 4 mugs, stir 1 tablespoon of honey into each mug, and top with frothy steamed milk. Garnish with turmeric powder and additional orange peel.

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