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3 Warm and Nourishing Lattes: Golden Milk, Matcha and Chai

Lentine Alexis
by Lentine Alexis
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3 Warm and Nourishing Lattes: Golden Milk, Matcha and Chai

A few months ago, we taught you how to make your own nut milk. It’s an easy-to-make version of the same creamy milks you find in your grocery case, but tuned to your tastes and free of fillers, preservatives and other icky ingredients your body doesn’t need and won’t use.

Now that you’ve got your homemade milk on lock, we want to show you some warming ways to use it to make drinks that nourish you from the inside out, with just a few ingredients. You’ll be drinking warm and well in no time! Most of the recipes simply require a nut milk (either homemade or store bought) and then teas or spices to stir in.

If you’re new to incorporating teas and herbs into your diet, know that each ingredient has a specific purpose. For example, in the Golden Milk Latte, the cinnamon helps cleanse the body, ginger soothes the digestive system and eases stress and coconut milk and black pepper help the body absorb the nutritional benefits of the herbs.

In the chai, the balance of herbs does the same to cleanse the system, ease stress and warm the body to improve circulation and detoxification. The matcha latte contains powerful and potent matcha powder which helps detoxify, boost metabolism and soothe stress. Coconut in each of these drinks provide the body with healthful fats that help with nutrient absorption and add a creamy, decadent texture to your cup.

These hot drinks are perfect to enjoy when you come in from the cold, need an afternoon pick-me-up or want to add a boost of nutrition to your morning routine. Here are a few favorites:



  • 1 cup (240 ml)unsweetened non-dairy milk, preferably coconut milk or almond milk
  • 1 (3-inch) cinnamon stick
  • 1 (1-inch) piece turmeric, unpeeled, thinly sliced or 1/2 teaspoon (2.5 ml) dried turmeric
  • 1 (1/2-inch) piece ginger, unpeeled, thinly sliced
  • 1 tablespoon (15 ml) honey
  • 1 tablespoon (15 ml) virgin coconut oil
  • 1/4 teaspoon (1.25 ml) whole black peppercorns
  • Ground cinnamon (for serving)


Whisk coconut milk, cinnamon, turmeric, ginger, honey, coconut oil, peppercorns and 1 cup water in a small saucepan; bring to a low boil. Reduce heat and simmer until the flavors have melded, about 10 minutes. Strain through a fine-mesh sieve into mugs and top with a dash of cinnamon.

Do ahead: Golden Milk can be made five days ahead. Store in an airtight container and chill. Warm before serving.

Serves: 1 | Serving Size: 8 ounces

Nutrition (per serving):  Calories: 248; Total Fat: 16g; Saturated Fat: 13g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 112mg; Carbohydrate: 25g; Dietary Fiber: 4g; Sugar: 17g; Protein: 1g



  • 3/4 cup (180 ml) water plus 1/4 cup (60 ml) nut milk (or half nut milk and half water, if you prefer)
  • Honey or agave, to taste
  • Roughly 2 teaspoons (10 ml) loose black tea leaves (Assam, Ceylon tea or English Breakfast will do)
  • 2 green cardamom pods or 1/2 teaspoon (2.5 ml) black cardamom, unground
  • 2–3 whole black peppercorns
  • 1/4 teaspoon (1.25 ml) fennel seeds
  • 1–2 whole star anise pods
  • 1–2 pieces cinnamon (“real cinnamon” not cassia. May be labeled “Vietnamese cinnamon”)
  • Fresh ginger (2–3 thin slices for extra zing)


In a small saucepan, heat the milk. Before it comes to a boil, add fresh ginger (with skin, sliced into thin rounds), cardamom, cinnamon stick, fennel seeds, star anise and peppercorns. When the mixture boils, add loose black tea. Turn off the heat and let steep for 2 minutes. Pour into a cup through a sieve to strain out tea leaves and spices. Add honey or agave to taste. Enjoy!

Serves: 1 | Serving Size: 8 ounces

Nutrition (per serving):  Calories: 64; Total Fat: 1g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 31mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 1g; Protein: 3g



  •      3/4 cup (180 ml) unsweetened almond milk, soy milk, rice milk or cow’s milk
  •      1 teaspoon (5 ml) matcha powder
  •      1 tablespoon (15 ml) coconut butter (or coconut manna)
  •      Agave syrup or honey, to taste


Bring 3/4 cup (180 ml) unsweetened nut milk to a bare simmer along with the coconut butter in a small pot over medium-high heat. Place 1 teaspoon matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then milk, tipping cup slightly to help create more foam. Sweeten with agave syrup.

Serves: 1 | Serving Size: 8 ounces

Nutrition (per serving): Calories: 138; Total Fat: 13g; Saturated Fat: 5g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 205mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 0g; Protein: 1g

A quick note about ingredients: Nearly all of the herbs, spices and teas in these drinks can be found at a well-stocked natural foods store or at an Asian market. Matcha tea powder can also be found online.

About the Author

Lentine Alexis
Lentine Alexis
Lentine is a curious, classically trained chef and former pro athlete. She uses her bicycle, raw life and travel experiences and organic ingredients to inspire athletes and everyone to explore, connect and expand their human experiences through food. She previously worked as a Chef/Recipe Developer/Content Creator and Culinary Director at Skratch Labs – a sports nutrition company dedicated to making real food alternatives to modern “energy foods.” Today, she writes, cooks, speaks and shares ideas for nourishing sport and life with whole, simple, delicious foods.


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