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Tahini Goldie Milk Latte

Your golden ticket to wellness.


Nowadays, everyone is well aware of the benefits of the Ayurvedic root turmeric. Its anti-inflammatory, pain-reducing, and digestive and blood tonic is all thanks to its healing substance called curcumin. However, this power dust can be difficult for the body to absorb. Enter ginger, a digestive herb. Many might have heard that black pepper is what helps absorb the turmeric benefits, and it does. In reality, however, any digestive herb (or healthy fat) aids in the assimilation and absorption of foods that are difficult to digest. Ginger is a warming root that stimulates digestion, lessens nausea, and reduces menstrual cramping.


The two together make a classic golden milk drink traditionally called Haldi Doodh. If you have never tried golden milk it has a similar flavor profile to chai tea but is earthier. You can enjoy this any time of the day, have it as a recovery drink after a workout, or support postpartum healing. 


My spin on this recipe includes tahini, cinnamon, black pepper, and saffron. To balance the earthy, spicy, and bitter tastes, I added fresh sweet dates and almond milk. However, you can use any milk you have on hand, and replace the date with maple syrup or honey. Dates are an Ojas-boosting food, are low glycemic, and offer a caramel-like sweetness that I enjoy.


With the cold, holiday season amongst us, I hope you take time to wrap your fingers around a warm mug of this soothing latte and savor the moments that nourish you the most- mind, body, and soul.


Tahini Goldie Milk Latte

what you will need:

  • 8- 10 oz almond milk or your choice of milk

  • 1 large date, pitted

  • 3-4 slices of fresh turmeric, skins peeled, or 1/4 tsp turmeric powder 

  • 2 slices fresh ginger, 1/4 inch thick, or 1/4 tsp ginger powder

  • 1 cinnamon stick

  • 3 black peppercorns

  • 8-10 saffron strands

  • 1 Tbsp tahini

  • Pinch of salt

  1. Place your milk in a small pot on high heat. Add the date, turmeric, ginger, cinnamon stick, black peppercorns, and saffron strands. Bring to a boil, then simmer on low heat for 10 minutes.

  2. Remove and discard the cinnamon and black peppercorn. Take the pot off the heat and add your milk into a blender. Add the tahini and pinch of salt and blend everything until smooth.

  3. Pour into your favorite mug and enjoy.



Caution: Your blender will become stained from the turmeric. If you know of any tips or tricks on how to remove the yellow discoloration, please share! If you care about your blender becoming stained, you can omit the blending process by replacing the dates with honey or maple syrup, straining the ingredients, adding the tahini and salt, and whizzing up with an electric frother at the end. Lastly, pour the latte into your mug.



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