There's nothing like a hot drink to warm your cockles in the winter. Whilst I adore a coffee on occasion it tends to make me a little antsy, hot chocolates are delicious but predictable, and a good cup of herbal tea is always comforting but a little light weight. I've been excited about an array of medicinal hot drinks and coffee alternatives ever since I returned from Australia where they were on the menu of more than a handful of cafes and coffee shops. Enter, the turmeric latte.
This cup of hot stuff has been doing the rounds on social media and food blogs of late (often under the pseudonym 'Golden Milk' or 'Golden Latte'), and for good reason: it's soothing, immune-bosting, a touch sweet and totally photogenic. And frothy. Who doesn't love a bit of froth?
I'll admit to holding back from trying a turmeric latte for myself since the taste of turmeric has never held much appeal - it's can be pretty pungent stuff. And now I know why, having educated myself on it's benefits: it packs a real punch on the healing front too. Lucky for us, I have since also discovered that it's highly drinkable (deeeelish) when balanced with a bit of sweetness and spice.
You might be most familiar with turmeric as a bright yellow/orange powder on your spice rack, often used in curries and dahls, but it starts out as a knobbly root that looks a lot like ginger, only with a bright yellow centre. Turmeric has been used as a healing remedy for centuries in eastern medicine and cuisine. It has traditionally been used to help prevent and support the healing of everything from sore throats and the common cold to cancers and skin wounds. Essentially it's a powerful anti-inflammatory, anti-carcinogenic, anti-fungal, anti-bacterial and anti-microbial. That's an impressive number of hyphenated illness-fighting properties, no?
This simple recipe is the perfect immunity elixir during the winter months, but most studies use very high concentrations of turmeric's active compounds so you'll see the most benefits when you include turmeric in your diet regularly, and this latte recipe is a great way to make turmeric a daily feature (if you're taking any medications then it's worth checking with your doctor first to check for potential drug interactions).
Turmeric Latte Recipe
Ingredients (Serves 1)
I cup unsweetened almond or coconut milk
1tsp ground turmeric*
1/2 tsp ground ginger*
1 stick cinnamon or 1/2 tsp ground cinnamon
1 star anise (optional)
1/2 tsp local honey**
1/2 tsp nut butter (macadamia or almond butter work well)
A tiny pinch of black pepper
1/4 tsp cinnamon or grated nutmeg for topping
- Gently warm the plant milk on a the cooker with all the spices, honey and nut butter until simmering. Wisk the ingredients together and keep it simmering for at least 10 minutes.
- Remove the cinnamon stick (and star anise), then carefully pour the steaming milk to a blender. Blend on high for 5 seconds to form a frothy top (not too long or you'll lose too much heat). Alternatively, you can use a milk frother to achieve those precious bubbles.
- Pour into a mug, sprinkle with the remaining ground cinnamon or nutmeg, and sip slowly and mindfully!
*Fresh is best and if you can get your hands on a fresh turmeric root then you've struck gold (literally), but I've used the ground powder form for ease and convenience here. So if you've got it, swap 1tsp ground turmeric for 1cm of the fresh root, finely grated.
**I choose to use a small amount of honey in this recipe over other sweeteners because it gives the best flavour.
I'd love for you guys to get in on the action by sharing your recreations on social media with @fmaspero and #mygoodnessme to catch my attention.
On that note, are we buddies on Instagram yet?