I have been wanting to try out making my own turmeric latte for a long while now. If you have been following my instagram you might see that i’ve been tinkering with the idea for a couple of weeks now and tweaking the ingredients to a get a tasty balance that will not be completely overloaded with turmeric, which in itself is a really strong flavour.
*beautiful ceramic tumbler mug by Mona Lisa Pottery
The results were amazing, this warming turmeric latte is undoubtedly my flavour of Winter 2016. I used this almond milk for this recipe and frothed it in my newest addition to the kitchen; a milk frother. But you can equally use normal milk which I do as well. You can make this recipe vegan by swapping the honey for maple syrup. A tiny sprinkle of cayenne pepper is the secret spice, this activates the active ingredient “curcumin” in the turmeric.
Why is it good for you:
Turmeric’s active ingredient curcumin (activated by a pinch of pepper) has a list of benefits from anti-inflammatory, anti-microbial, anti-bacterial, anti-fungal and a blood purifier. It helps us digest food by aiding the pancreas to release pancreatic lipase (digestive enzyme). Cinnamon has been known to help treat diarrhoea and other problems with the digestive system, more recently the healing benefits of cinnamon helping regulate sugar levels for diabetics (according to research, just 1/2 tsp a day for this). Ginger is a potent and powerful root herb, great for immunity, infection and can be used for motion sickness, pain relief and can also aid digestion. Almond milk is also a good source of calcium (bones, skin and tissue), phosphorus (cell growth, metabolism, ATP (energy currency in cells) uses phosphorus to do their work) and magnesium (metabolism, immunity and help to regulate blood pressure and lung function).
Hope you enjoy this number