Turmeric Spice Latte recipe
Make reducing inflammation a calming part of your daily routine with this Turmeric Spice Latte. Turmeric teas and milks have been popular for centuries in places like India and Japan and they are just starting to pop up in coffee shops around the U.S. The presence of fat (coconut oil) and black pepper in this recipe actually increase the bioavailability of the turmeric, so don’t skip them. You can play around with how you serve this, either blending like I do here or straining out any solids for a more gently flavored brew. Feel free to sub in 1/2 teaspoon of powdered, dried turmeric and/or ginger as well if you don’t have fresh.
1 cup unsweetened almond milk (my homemade recipe is below)
1 teaspoon grated fresh turmeric (peeled)
1 teaspoon grated fresh ginger (peeled)
1/4 teaspoon ground cardamom
pinch of black pepper
pinch of sea salt
1 teaspoon coconut oil
1 teaspoon coconut sugar or honey (optional)
1. In small pot, gently simmer almond milk, turmeric, ginger, black pepper, and cardamom for 5-10 minutes.
2. Transfer mixture to blender and add coconut oil and coconut sugar if using. Blend until smooth and frothy. Serve garnished with more black pepper.
*Homemade Almond Milk recipe
makes 3 cups
1 cup raw almonds
3 cups filtered water
optional flavorings: pinch of sea salt, 1 teaspoon maple syrup
1. Soak almonds in plenty of cold, fresh water for 12-24 hours.
2. Drain off water. In a high powered blender, combine almonds and 3 cups filtered water and blend for 2-3 minutes until very smooth. Strain through a nut milk bag or a few layers of cheesecloth and add sea salt and maple syrup if using. Store in the fridge for 2-3 days.