When you feel like life is happening at a pace you can't sustain, and you're about to boil over, pause and make yourself a cup of this soothing and grounding turmeric latte. Turmeric and ginger both have a long list of health benefits, but this recipe is every bit as delicious as it is good for you. Enjoy!
TURMERIC LATTE INGREDIENTS
- 1 knob of fresh grated ginger (frozen ginger grates more easily!)
- 1 knob of fresh grated turmeric (use 1.5 teaspoons powder if you can't find fresh)
- 2 cups of almond milk
- 1/2 cup of filtered water
- 5-7 turns of fresh ground black pepper
- honey, maple syrup, allulose, or stevia to taste
TURMERIC LATTE INSTRUCTIONS
Rinse both the fresh ginger and turmeric under cold water. Grab a saucepan and grate about one thumb-sized* piece of both ginger and turmeric into the pot. This isn't an official measurement—feel free to add as much or little as you like, based on your preferred spice level. Ginger packs some heat, so go easy if you're not sure whether you like fresh ginger!
Add two cups of your preferred milk, and a 1/2 cup of filtered water, and the black pepper. I choose unsweetened almond milk (Malk brand is my favorite), or make your own with the help of an Almond Cow!
Warm the liquid on low to medium heat until it's a gorgeous deep orange color (about 5 minutes), and don't let it boil over. Note: don't forget the black pepper—the curcumin in black pepper unlocks the health benefits of turmeric. Curious how that works? Read this.
Once you have the desired color, strain contents into your favorite mug. I'm a big fan of YETI mugs, because they keep my latte warm for hours!
Add sweetener to taste after straining. I use local organic honey, or a tiny bit of allulose if I'd rather keep the glycemic index a bit lower (like if it's late in the evening). If I'm feeling super fancy, I'll use a milk frother to add a bit of foam to the top, and polish it off with a sprinkle of cinnamon!
With love and a golden-milk-filled mug,