Vegan Ashwagandha Golden Latte
Total time12 min
Prep time5 min
Cook time7 min
4.6(25)
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Learn more →Ingredients
2 servings
- 2 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 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
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - 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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