Turmeric is a popular spice used throughout Ayurvedic and Chinese medicines, to treat infection and an assortment of medical conditions. With its earthy, robust flavours and a hint of cinnamon and spice, this powerful antioxidant is super charging our lattes and is fast becoming the thing to order, replacing Cappuccinos, Chai Lattes and even giving Matcha powder a run for its money.
There are multiple ways you can make this blend and it really depends on the how strong you like it. I love mine with a bit of a kick, so I add a hint of black pepper to activate the turmeric. I then balance it out with a creamy coconut milk, and top it with cinnamon which is my favourite spice. It helps to keep our hunger at bay and cortisol (stress hormone) levels balanced.
Next time you opt for your third coffee for the day, try this anti-inflammatory, medicinal cuppa that will leave your insides warm and your belly flat.
1 1/2 tsp turmeric powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg powder
1/2 tsp ginger powder
Coconut or Almond milk.
Pinch of ground pepper
1 tsp Stevia / honey / rice malt syrup to sweeten.
There are two main ways in which I like to make these lattes:
First On a stove top heat a desired amount of coconut milk in a saucepan and bring to a simmer. (measure the amount of milk out in your mug that you will be using).
Place all ingredients in the saucepan and whisk until nice and frothy – Pour into your mug.
Second: If you have a coffee machine with a milk frother, froth your milk with that then add to your mug with ingredients in it and stir.
I use stevia to sweeten but if you don’t like the taste of stevia I would recommend natural honey or rice malt syrup.
Sprinkle with some more cinnamon and enjoy.