Alkaline Diet Recipe - Golden Coconut Mylk Recipe (aka. Alkaline Chai)

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This soothing, hot healing tonic is a wonderful alkaline replacement for morning coffee. It tastes a bit like a chai latte but better because it has delicious spices, both for flavor and for health.

The primary health ingredient, turmeric, is anti-inflammatory, anti-bacterial, anti-fungal, and highly alkalizing. The combination of the turmeric with ginger and black pepper is very powerful – energizing and detoxifying, fighting inflammation, and slashing cravings for sugar.  

This combination also increases the potency and anti-inflammatory effects of the Golden Mylk by 2,000%!

It gives you a serving of healthy fat in coconut milk to jump-start your morning right with energy, a clear mind, a boost to your mood, and along with an alkaline breakfast, a full tummy until lunchtime.

So give it a try and let me know what you think over on Facebook.

GOLDEN COCONUT MYLK (aka. Alkaline Chai)

Ingredients [Serves 2 to 3]

1 cup unsweetened coconut milk
1 cup filtered water
1 tbsp. fresh turmeric, grated
1 tbsp. fresh ginger, grated
1⁄2 tsp. vanilla extract (I use 2 drops of Medicine Flower Vanilla)
1⁄2 tsp. cinnamon
Pinch of freshly ground black pepper
Pinch of nutmeg
Pinch of ground cardamom
Pinch of ground clove
Pinch of cayenne pepper (optional)
Organic liquid stevia (or Lo Han) to sweeten, as desired (optional)


Boil water in a tea kettle, and then remove from heat. Then, simmer all the ingredients on the stove for 10-15 minutes. Strain through a fine mesh strainer and enjoy!

This recipe comes from my book, Get Off Your Acid: 7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy.

In fact, you’ll find 65 of my most delicious alkalizing recipes in the book, as well as my top 7 strategies to RESET your energy and metabolism in the New Year!

Here’s a book review from one of the leading thinkers in the food world, Ocean Robbins from The Food Revolution Network…


1 comment

Marcia Clark
Marcia Clark

I’m confused about coconut milk. Are you supposed to use coconut milk in the can or the kind found in the refrigerator section often combined with almond milk which is quite thin. Thankyou for the recipes!

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