Warm yourself up with a tasty and comforting Turmeric Latte, and get your anti-inflammatory boost. Did you read my post about the magic that is turmeric? I also explain why it’s a good thing to use black pepper and a bit of oil, when consuming turmeric.
I used fresh turmeric, fresh ginger and stick cinnamon. Ground spices work too, but I prefer how the fresh/whole spices are infused into the milk (the ground spices tend to sink to the bottom of the cup). It still works with ground spices though, and tastes great!
If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @PlantifulCoach + #PlantifulCoach! I’d love to see your foodie creations 🙂
- 3 cm fresh turmeric peeled (or 1/2 tsp ground turmeric)
- 3 cm fresh ginger peeled (or 1/2 tsp ground ginger)
- 1 cup soy milk or another plant milk
- 1 cup water
- 1 pinch freshly ground black pepper
- 2 tsp coconut oil
- sweetener to taste
- 1 stick cinnamon (or 1/4 tsp ground cinnamon)
- If using fresh turmeric and/or fresh ginger, peel the skin off with a teaspoon or knife.
- Place the turmeric and ginger in a blender with half a cup of soy milk, and blend for a minute.
- Add the rest of the soy milk and the water, as well as the pepper, coconut oil and sweetener, and blend until smooth.
- Pour into a small saucepan over medium heat, add the cinnamon, and bring to a low simmer (don't boil).
- Keep stirring until the mix is hot, and taste for sweetness and spice (adjust as you like).
- Remove the cinnamon stick, and serve while hot.
- The leftovers can be stored in the fridge for a day or two, and reheated on the stove or enjoyed cold.
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