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Turmeric Latte

Warm yourself up with a comforting and anti-inflammatory Turmeric Latte—but definitely stick with non-dairy milk (otherwise what's the point)? If you're in warmer weather, you could whizz it up in a blender and refrigerate for a cold option.
Course: Drinks
Cuisine: Indian
Servings: 2 cups

Ingredients

  • 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)

Directions

  • 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.