Anti-inflammatory Chai Spiced Almond Milk


Guys, I am not a happy camper right now. I seem to be in the middle of a big fat flare up of my SI joint, and that always makes me grumpy, because I can’t be active when this thing flares up. Me and resting have a love/hate relationship. I love it when I’m able to be active and a good rest after a nice long hike or jog feels fantastic. I hate it when I’m forced to do it. Sooooo…at least one good thing is coming out of this, and that is that I realized I’ve never shared my anti-inflammatory chai-spiced almond milk recipe with you all!

This is my go to anytime I have a flare up, because it’s great for reducing inflammation, and it feels like your drinking a super yummy treat! The anti-inflammatory properties come from the spices in there: turmeric, ginger powder, cinnamon, and nutmeg. All of these have strong anti-inflammatory properties (especially turmeric), but on top of that, they all have a tremendous amount of other health benefits as well! Check out these pins for each of these four spices explaining these benefits!









Guys, seriously, there’s too many health benefits to even count, and you get all of these in this anti-inflammatory milk! On top of all that, it also contains coconut oil, which is known to reduce inflammation and joint pain, among its gazillion other health benefits. So, yeah, this stuff is pretty awesome, and honestly, even if I’m not in a flare up, I like to make a batch of this stuff to have on hand, because it is sooooooo yummy!

You can enjoy it warm or cold, and if you make a big batch at once, you can store it in the fridge for up to a week. If you do it this way, you can also reheat it after its been stored in the fridge if you prefer it warm. I like it both ways, depending on the weather outside (cold weather = warm and cozy, hot weather = cold and soothing).

One last thing! I use almond milk in this recipe, but you can replace that with coconut milk, regular milk, or you can even make this using tea or just plain water. Since most of the anti-inflammatory benefits come from the spices and coconut oil, the liquid you use to make it (barring some sugary or chemically laden drink) doesn’t make a difference.


Ingredients: makes 3-4 servings

  • 3 cups plain unsweetened almond milk
  • 1 1/2 tsp. turmeric
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. ground ginger
  • 1 Tbsp. coconut oil
  • dash of black pepper (this is completely optional, and I don’t usually add it, but it can help with absorption of the other spices – however, if you’re sensitive to pepper, like me, it’s perfectly fine to leave it out)
  • raw honey or stevia to taste (I usually use stevia to keep it completely sugar free, also, you can use no sweetener at all if you would like)


1.) In a medium sized sauce pan, heat the almond milk and coconut oil over medium heat. Add the spices and sweetener, and use a spoon or whisk to stir and combine completely while continuing to heat the mixture over medium heat.


2.) Once the mixture is combined completely, the coconut oil is completely melted (if it was in solid form when you added it), and it has reached your desired temperature, remove it from the heat, and transfer to a cup.


YUMMERS, and YAY to a more natural remedy for pain relief! Enjoy! 🙂