Probably one of my most requested recipes. To be honest, I’m shocked I hadn’t blogged this sooner. It’s pretty much on a daily repeat over here, so I guess I just forgot about writing it down🤷🏻♀️.
It’s creamy, flavorful, subtly sweet, spicy and comforting all at the same time. And turmeric has amazing anti-inflammatory properties that can help give those immune systems a boost, especially when it gets cold!
Sometimes I change my spices up, but this is pretty much my go to. I’ll also use fresh turmeric + ginger root when I have it and that I don’t measure so well 😬. I just kind of peel and slice off little knobs of it and throw it in the blender. The dry stuff is better if you’re just starting out and want to be able to measure/gauge the strength of the drink for yourself!
Ok, for this recipe you will need:
1/2tsp dry turmeric
1/4 tsp dry ginger
1/2 tsp dry cinnamon
Small dash pepper
Teeny pinch Himalayan sea salt
1-2tbsp maple syrup (or other sweetener)*
1c milk of choice (i use home made almond or cashew milk)
1tsp. MCT oil (optional- I use this kind)
* your type of milk affects the sweetness of the latte. If you’re using a store bought, sweetened nut milk, you’ll need less sugar and might be able to omit it completely
** if using actual ginger and/or turmeric root, peel and cut about 1/4″ knob off of each and blend with 1/2-1c water in a high speed blender before heating over the stove
1. Place the turmeric, ginger, pepper, salt, cardamom and cinnamon in a sauce pan and turn the heat on med. Let the spices heat up and get all toasty for about 1 minute