October 1st, 2014 | Posted By: Magdalena Wszelaki | Posted in Adrenals, Anti-Candida, Breakfast, Estrogen Dominance, Menopause, PCOS, Recipes, Teas, Drinks & Tonics, Thyroid

Turmeric Chai Latte (Dairy-Free)

 

This is one of my all-time favorite drink recipes on a chilly winter morning or as an afternoon pick-me-up. Made with wonderfully warming spices that also aid digestion, chai has been a staple drink in the Indian cuisine for generations. No day starts without a chai. No afternoon can go on without a chai. The serving rack you see here is one I bought from a “chaiwala” (a boy who serves tea) on my last trip to India.

This rich, silky and foamy beverage gives you much room for tweaks to suit your own personality. It allows for so much of creativity and exploration. For example, you can replace the masala chai mix with pumpkin pie spice. You can avoid the caffeine by skipping the black tea (I do it all the time) and use tulsi tea, also known as holy basil. If you like more kick, add more ginger and pepper.

For all practical reasons, I make the masala chai mix and keep it in a jar as we drink it almost every day. I keep most of my spices whole and only crush or blend them in the spice grinder when I need them – this way they remain flavorful and medicinally potent. If you like this mix, make your own (or modify it to suit your taste buds) in a large quantity to save time.

I used turmeric powder here but if you have access to fresh turmeric root, feel free to use it (about 1-inch in this recipe). On the same note, if fresh ginger root is not available, you can replace it with dried ginger although the taste will be slightly different (I personally don’t like dried ginger).

Are you getting inspired yet? If you have any creative ideas, I would love for you to share it with us in the below comments.

Learn how to add more hormone-balancing ingredients to your meals with our FREE 15 Breakfasts to Rebalance Your Hormones guide here.

Turmeric Chai Latte (dairy free)
 
Prep time
Cook time
Total time
 
Equipment: blender
Author:
Serves: 2
Ingredients
  • 3 cups of water
Masala chai mix
  • 2 teaspoons rooibos or black tea
  • 1 large Ceylon cinnamon stick, broken to pieces
  • 2-inch fresh ginger root, sliced
  • 8 cardamom pods, crushed
  • 5 cloves, crushed
  • 1 teaspoon fennel seed
  • ½ teaspoon black pepper corns, crushed
Other ingredients
  • 2 pitted dates
  • 3 tablespoons ghee or coconut butter
  • 1 teaspoon turmeric
  • ¼ teaspoon vanilla powder (optional)
  • ½ teaspoon nutmeg powder (optional)
How To Make
  1. Place the water and the masala chai mix in the saucepan and bring water to a boil. Reduce the heat and simmer for 10-15 minutes.
  2. Strain and transfer to the blender.
  3. Add dates and ghee and blend on high for 1 minute.
  4. Add turmeric powder and blend again for a few seconds.
  5. Pour to serving glasses and sprinkle with vanilla powder and nutmeg powder, if using.
CFHB

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35 Comments to Turmeric Chai Latte (Dairy-Free)

  1. i find it confusing when butter is listed in ‘dairy free’ recipes/articles. butter is part of the dairy family – just like ice cream or cream cheese!

    • There are two other fats to choose from that are dairy-free: coconut butter or ghee. Most people have no problem with ghee. Butter is an option for those who can tolerate and enjoy it.

      • My supermarket sells neither coconut butter or ghee so I am grateful for the substitute. This was a beautiful recipe, thank you.
        Are there any specific reasons it is a hormone balancer Magdalena?

        • Honeybee, you can make your own ghee by simply melting regular (preferably grass-fed) butter in the oven at 200 degrees. Skim off the milk-fat solids and presto — ghee!
          Or you can purchase through Thrive Market online/

        • Yes Honeybee, she explains (under the picture of the latte) all of the health benefits, Plus, the fennel seed which contributes antispasmodic and anti-inflammatory effects. ~Deanna HB Team

  2. I made this tonight with coconut milk, chai tea bag, coconut butter, a bit of honey and a dash of black pepper and sea salt! Delicious!!!! Thank you for the recipe!

  3. YUM! So glad I tried this as I have tried to make chai lattes in the past and failed. I made it with straight butter. This was all it promised and more, very balanced blend of herbs.

  4. I haven’t made this yet…noticed you didn’t add any kind of milk in the recipe??

  5. That’s right Trupti, you don’t need any milk to make this latte. The Ghee or coconut butter make it rich and creamy with out milk. I hope you get a chance to try it.

  6. Yes Vicki, Ghee is clarified butter. The milk solids and casein have been removed. If you can tolerate it, use it. Otherwise the coconut will work just fine. i hope you try this delicious, healthy drink.

  7. Can you eliminate the ghee and/or coconut butter from the recipe? I’m on a meal plan that doesn’t include any fats and/or oil, butter, etc.

    • Yes Dawn, it can be done but removing that will take away from the richness of the latte. ~Deanna HB Team

  8. This sounds so delicious! As you suggested for practical reasons… I’d love to make a larger batch of the Masala Chai mix. Can I assume that would only be the black tea through peppercorns? If so, is it just a simple doubling or tripling of the ingredients or do you have another recipe for a larger batch?

    • Hi Pam,

      Yes, the black tea through the peppercorns. Doubling or tripling would be best for your larger batch. Please let us know your thoughts. ~Deanna HB Team

  9. Hi, I love this recipe! it mentions simmering the chai for 10-15 minutes – is there a reason for that? I’m using looseleaf masala chai with a tea diffuser and just steeping it for 3 minutes as I would for a regular cup of tea. thanks!

    • Yes, it is a favorite here too. It really brings out all of the flavor and benefits if you would at least simmer for 10 minutes. It is up to you Heather. Thank you for sharing your thoughts. ~HB Team

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