Cooking With

Chelsea Wolfe


by Zofia Ciechowska, food image by Carlijn Potma


Chelsea Wolfe grew up in Northern California, where she walked amongst the giant redwoods, went to the river and spent time by the Pacific Ocean. Leaving a big old house of friends behind in LA, she has recently moved up into the mountains outside the city, where she’s gone to quiet her mind a little bit. The kitchen is pretty normal there, she says, as is her simple cooking. A warm cup of Indian haldi ka doodh – turmeric almond milk – is a nice thing to drink on a cold night at home, she says. And its a great cure for the string on tequila-induced hangovers that accrue whilst on tour.

‘Scents are actually more intense for me in relation to my memory. Butterscotch reminds me of my grandmother on my father’s side, while vetiver and lavender are my grandmother on my mother’s side. The smell of Budweiser reminds me of my childhood.’



Chelsea Wolfe’s Turmeric Almond Milk 


2 cups of homemade almond milk
1 tablespoon local honey
1 tablespoon coconut oil, optional
1 teaspoon ground turmeric


1 cinnamon stick or 1 teaspoon ground cinnamon
small pinch of black pepper
small pinch of freshly grated ginger


How to make Chelsea Wolfe’s Turmeric Almond Milk

• Pour the almond milk into a small saucepan and bring to a light boil

• Transfer the milk into a mason jar, add the rest of the ingredients, cover with a lid and give a good shake

• Strain if you have large pieces of ginger, cinnamon or peppercorns.

• You can make variations of this by adding a whole cardamom pods, vanilla extract or maple syrup.

• Drink warm or chilled in a nice tall glass. Cleanse away last night’s tequila whilst gazing at the night sky. Easy does it.


Chelsea Wolfe plays on 12 August at Melkweg in Amsterdam. The show is free for Subbacultcha! members.