Honey Miso Latte

Recipe by
Plant-Based Recipe Developers

Masha and Anya are the plant-based cooking duo behind Golubka Kitchen. They believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Honey Miso Latte

Ingredients

Instructions

  1. 1
    If using ginger, simmer it in the milk for 10 minutes, then strain. If not using ginger, warm the milk on its own. Combine warmed milk with the rest of the ingredients in a blender and serve hot, sprinkled with more turmeric and black pepper, if desired.
  2. 2
    If using ginger, simmer it in the milk for 10 minutes and let cool. If not using ginger combine cold milk with the rest of the ingredients in a blender and serve over ice, sprinkled with more turmeric and black pepper, if desired.

Let’s talk about air travel for a bit. I never, ever eat airplane food anymore. After years of partaking in complementary in-flight meals and dealing with the resulting, brutal stomach aches, I realized that it’s the always-questionable food that was making me feel unwell, not so much the elevation as I initially suspected. The first time I brought my own, home-cooked meal onto an overseas flight was a revelation – I felt none of the usual discomfort after eating and could actually get some sleep. Since then, I take all kinds of steps to prepare for air travel, especially long, international flights and find the extra effort to be very much worth it.

First off, a few days before flying, I make an extra effort to stay hydrated and to eat at least a few very nutritious and balanced meals. Along with buying a huge water bottle after security, I bring a few sleepy-time tea bags with me on the flight, then ask the flight attendant for hot water and steep a strong, relaxing cup of tea, which helps me go to sleep, since I usually need help. A good sleep mask is always good for blocking out the neighbor’s screen light, too. For food, I like to bring a spinach, strawberry and basil salad, which sounds complicated but is really the best. Since I usually travel during the summer, all three of those ingredients are at peak season and taste amazing on their own, so no dressing is needed and the salad is leak-proof, almost weightless and very manageable. I feel nourished and light after that salad and don’t crave much more.


Honey Miso Latte | Golubka Kitchen

For snacks, I will make some kind of sprouted seed bars and pack a few strips of untoasted nori, along with some dark chocolate. And I find that having an apple helps freshen up after an airplane nap.
It’s amazing to see the bewilderment on the flight attendants’ and seat neighbors’ faces when they realize I’ve brought my own food and even teabags – it’s just not a common practice at all. But with the huge difference it makes, I don’t see why not!

Since I’ve learnt that eating miso might be helpful when it comes to countering the radiation we are exposed to on any given flight, I’ve been trying to incorporate it into my pre-flight meals, whenever I can remember. Aside from the obvious miso soup, I’ve been making this miso latte, warm in the winter and iced in the summer, before heading out the door for the airport. It’s very quick and has that whole delicious balance of sweet, salty and umami flavors going for it. There is also an immunity boost from turmeric, honey and ginger to help you fight off the myriad germs swirling around that flying can you will be spending some time in :)
If you have any in-flight health tips, I would love to hear them! Always looking for more. Enjoy!
P.S. We are on Snapchat under golubkakitchen, follow along for behind-the-scenes GK.

Honey Miso Latte
 
Print
Serves: 2-3
Ingredients
  • 2 cups almond milk
  • 1-inch piece ginger - sliced (optional)
  • 2-3 teaspoons sweet miso paste
  • 2 teaspoons raw honey
  • ⅛ teaspoon turmeric (optional)
  • black pepper - if using turmeric, for optimal absorption
Instructions

warm version

  1. If using ginger, simmer it in the milk for 10 minutes, then strain. If not using ginger, warm the milk on its own. Combine warmed milk with the rest of the ingredients in a blender and serve hot, sprinkled with more turmeric and black pepper, if desired.

iced version

  1. If using ginger, simmer it in the milk for 10 minutes and let cool. If not using ginger combine cold milk with the rest of the ingredients in a blender and serve over ice, sprinkled with more turmeric and black pepper, if desired.
3.5.3208

About Golubka Kitchen

Welcome to Golubka Kitchen, where plant-based cooking meets seasonal inspiration. We're Masha and Anya, and we believe that the most nourishing meals come from fresh, whole ingredients prepared with love and intention.

Our journey began with a shared passion for cooking that celebrates the natural flavors of fruits, vegetables, grains, and legumes. What started as casual conversations about seasonal ingredients has grown into a platform where we share recipes that honor both tradition and innovation in plant-based cuisine.

Reader Comments (5)

See what other home cooks are saying about this recipe

L

Lady Montagu

What a weird, intriguing idea! I was fascinated and tried out the recipe within a day. Et voila – not bad! Not bad at all…. actually, quite tasty;-) I will certainly make it again – next time, I´ll try to steep the ginger longer (maybe 30min or even more) to get a stronger ginger flavour, and add more turmeric. A probiotic latte – how wonderful!. Thanks for your ingenious, strange, terrific idea, Anya.

D

Delphine / 7h09

It’s a great idea ! I never thought that I can bring my own food… But I think it’s difficult when you travel with kids (we have to bring a lot of things, so if I also bring food, I’d need an other suitcase !).

J

Julia

This is such a wonderful idea! I love miso, especially the shiro version and I use to put a little bit into my smoothies for that balance of salty-sweet, but never tried something like this here… so intriguing! One tip for food on airplanes I havent tried myself yet but keep in mind for future flights, is to bring instant miso soup that just needs some boiling water….maybe it´s useful to bring a container to serve it then, as I don´t think they have bowls on the plane. Or maybe one of those instant ramen in a jar that you can find recipes for on the web! Also I didn´t know about that radiation absorbing ability of miso, what a great fact! Now I do love it even more

P

Pauline

This is so true! Yet it also took me forever to realize it… True also about the clueless looks of flight attendants “are you SURE you’re refusing the food tray???”. It seems like people are incapable of refusing “free” food, even if it’s awful. I generally pack a salad, if it’s winter a quinoa-carrots-hazelnuts with tahini dressing and in summer tomato-pomegranate-cucumber with nigella seeds and olive oil. Fruits and homemade granola for dessert and then we’re set! Once I arrive, the war on jet lag can start…. I noticed that being tired really messes up my stomach, and the only answer to that are light, homecooked meals with lots of vegetables. This makes airbnbs a better option than hotels for me…at least for a few days! Pauline http://thevoyageur.net

V

valentina | sweet kabocha

I’ll bring my own food next time, absolutely! Anyway, I love the use of miso here, I love this ingredient and discovering new ways to taste it is always a pleasure ^_^