Golden Milk Latte for Allergies

I’ve been meaning to try a “golden milk” latte for a long time. If you aren’t familiar, this is basically a tumeric “latte.” I looked up several recipes, and I’d say Weeknight Bite is the one who convinced me to give it a try. But after messing with a few spices, I created my own version that also hold a focus on minimizing ill effects of allergies. This golden milk latte for allergies is tasty, fights inflammation, and hopefully will help your weepy eyes, or in my case nasty headaches with mild congestion.

Despite the fact that I woke up to winter (no really, there hasn’t been snow on the ground in over a month yet here we are with a solid 4 inches), allergies have been a big issue for both hubby and I lately. So I decided to try some local raw honey as a sweetener. We love using local raw honey as a sweetener. The idea is that you take in a little of the pollen and it helps your body get used to it and avoid the negative effects. I’m not a doctor so don’t take that as official! Hubby and I both notice improvements when we use raw, local honey. It MUST be raw, and it MUST be local. The great news for us though is that a greenhouse only a few minutes away sells raw, local honey or cheaper than I can get raw honey at aldi! It’s an excellent price and does the job perfectly. I actually quite preferred the taste of honey to other sweeteners (like coconut sugar or maple syrup)

Making this a “latte”

Foam the milk  to have a true latte effect. There are two main ways to go about this, a frother or an immersion blender. There are some fancy “frothers” on the market that are on my wish list. If you have one of those, feel free to use that instead of an immersion blender. This is on my personal wish list:

BUT for now, my $17 immersion blender works just fine.


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Golden Milk Latte for Allergies
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Heat the milk (I used unsweetened almond milk) on the stovetop in a small saucepan over medium-low heat. Watch after a few minutes, you don't want to burn the milk.
  2. Once warmed, add in the honey and stir until combined
  3. Add in the spices
  4. Use an immersion blender to blend for at least one minute until spices have been ground in and there is foam on top. Serve immediately. Enjoy!
Recipe Notes
  • I've used both almond milk and cashew milk for this, both turned out great!
  • coconut sugar or maple syrup can both work as alternative sweeteners but will not have an effect on allergy symptoms
  • white pepper is my personal preference for taste and look, but black pepper does work
  • Want to up your metabolism a little? Add in a pinch of cayenne pepper!

Hi, my name is Rachel Smith. I’m a personal finance nerd,  Aldi connoissuer, book lover, yoga enthusiast, and budgeting wiz. I was born and raised in Anchorage, Alaska but currently call Michigan home. I want to help people with their finances and eating healthy on a tight budget (no matter what your cost-of-living area is!)



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