Summary: Every winter, I find myself looking for new and interesting hot drinks. I’m all about strong black coffee in the mornings and I enjoy a wide range of black and herbal teas in the afternoon. Anything with a milky texture (even non dairy) tends to put me off. My Sister recently discovered chai lattes and we were wondering about turmeric lattes. I decided to find out! Despite the creamy/milky texture, I love the earthy, spicy flavours of this latte! It’s a little sweet, warmly spicy and almost savory in a way that is very pleasant. It is the perfect antidote to the cold weather.
Turmeric is the new super spice and seems to be everywhere! But it’s not at all new. Historically, many cultures have used turmeric both as a spice in food and as a medicinal spice. Turmeric contains bioactive compounds called curcuminoids, the most powerful of which is curcumin. Curcumin is tricky though, and it isn’t quite so easy as adding turmeric to your food to reap all the benefits of this antioxidant. To get the most out of turmeric, it is best to combine this spice with black pepper, which contains piperine which increases curcumin’s absorption. I’m not sure it can cure all the ills, as some suggest but I feel certain it is doing some good. And besides that, it does taste lovely!
Ingredients
- 1 cup almond milk
- 1 tsp coconut oil
- 2 tsp maple syrup
- 1/2 tsp ground turmeric
- 1/4 tsp ground ginger
- Small pinch salt
- Small pinch freshly ground black pepper
Instructions
- Warm the almond milk in a pan on the stove or in the microwave on high for 2 minutes.
- Add the remaining ingredients and whisk or blend until frothy. A stick or bullet blender works great at home or a little battery operated milk frothing whisk works great for the office.
- Enjoy!
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