I’m jumping on the turmeric latte bandwagon and never getting off.
My latte-loving friend and former roommate Jess of Laces and Lattes will likely send me a virtual smack across the head for making this statement, but as a non-coffee drinker, the latte has never really been a beverage I’ve swooned over. Even when it comes to the famous PSL, a pumpkin spice smoothie just speaks to me more.
The truth is that when the cold weather comes (or snow, as has been the case for us here in Vancouver this week) I’m the tea drinking type. I like mine straight-up simple, herbal or rooibos because I’m very sensitive to caffeine, and occasionally with a bit of cinnamon depending on the tea. But recently I’ve ventured down the path of turmeric lattes and elixirs, and I’m afraid my love for the golden frothy deliciousness has grown so deep that there’s no turning back.
There’s been a lot of turmeric talk around here lately, and it’s made appearances in all sorts of recipes from Golden Chickpea Soup to this Hot Shot Green Smoothie. Turmeric seems to have earned ‘it’-food status in 2016, even though it’s been a natural healing superstar for years.
The active component in turmeric root is curcumin, which makes it so yellow, your white shirts will be running for miles. (Don’t be scared – just be careful.) Science suggests that turmeric is helpful when dealing with conditions of inflammation, and that’s a lot of conditions!
As I’ve mentioned before, short-term, temporary inflammation like swelling around wounds or sprains is typically good because it means our immune systems are doing their jobs. But chronic, long-term inflammation (often contributed to by lifestyle and diet) is the kind we want to minimize because it can lead to serious diseases. In some studies, consumption of turmeric has resulted in reduced symptoms of pain, suggesting that it can work just as effectively as non-steroidal drugs.
I don’t know about you, but if I can eat delicious food and prevent disease, I’m all for it. That’s where this latte comes in.
Aside from turmeric, there are a few other goodies in the mix. I’ve included a bit of fresh grated ginger in this recipe (fun fact: turmeric and ginger are related) which helps relieve bloating, digestive discomfort and nausea. It also adds a little heat, as does the cinnamon and a pinch of black pepper.
I know you might be wondering, “Angela… black pepper? In a latte?” and I say yes. Trust me on this one and don’t skip it. Black pepper and turmeric are a magic little combo because the pepper helps to make curcumin (that active compound in turmeric) more bioavailable – or easier to absorb. This is also what happens when you heat the turmeric in a fat such as coconut oil, as the instructions below describe. Taste-wise, the pepper adds a very, very mild kick but a drizzle of maple syrup sweetens things right up.
Right. Are we thirsty yet? Ready to give this one a go? I’d love to hear if you give it a try, so be sure to leave a comment or shoot me a note on Instagram @myfreshperspective and let me know how you got on.
Anti-Inflammatory Turmeric Latte
Prep Time: 5 mins
Cook Time: 8 mins
Ingredients (1 serving)
- 1/2 tsp coconut oil
- 1/2 tsp ground turmeric powder
- 1/8 tsp cinnamon
- pinch of black pepper
- 1 cup unsweetened almond milk or non-dairy milk of choice (hemp milk is perfect for a nut-free option)
- 1/2 tsp ginger juice squeezed from grated ginger root
- 1/4 tsp vanilla extract
- 1/2 tsp maple syrup (plus more to taste if needed)
Melt the coconut oil in a small saucepan over medium heat.
Add the turmeric, cinnamon and black pepper, and stir them around in the coconut oil for about 30s.
Add the rest of the ingredients to the pot and whisk constantly for about 5-7 minutes, being careful not to let the almond milk come to a boil. The mixture should get a bit frothy.
Pour the latte into a mug. Taste and add a bit more maple syrup if needed.
Sprinkle with cinnamon and enjoy!
So tell me…
- What’s your winter warm-up beverage of choice?
- Do you enjoy turmeric lattes? Any special tricks or ingredients in your recipe?