Low Iodine Ashwagandha Golden Latte

Total time12 min

Prep time5 min

Cook time7 min

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Ingredients

2 servings

2 cups milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Badia Milk Coconut - 13.5 FZ
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Chef's tip
Use full-fat coconut milk for the closest richness; it adds a mild coconut flavor.
1 tsp ashwagandha powder
1 tsp ground turmeric
½ tsp ground ginger
¼ tsp ground cinnamon
⅛ tsp ground black pepper
1 tsp coconut oil
1–2 tsp honey, to taste
¼ tsp vanilla extract (optional)

Instructions

1
Combine the milk, ashwagandha powder, turmeric, ginger, cinnamon, black pepper, and coconut oil in a small saucepan over medium heat. Whisk constantly until the spices are fully dissolved and the mixture is steaming and just beginning to show small bubbles at the edges, about 5–7 minutes — do not let it boil.
2
Remove from heat and whisk in the honey and vanilla extract, if using, until fully incorporated.

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