Turmeric coconut latte

December 30, 2014

 

Honestly, there are many different versions of a turmeric latte out there. But to me a turmeric latte is only amazing if it is made with creamy coconut milk (preferably my own homemade one, which I just can't get enough of!). The perfect balance of bitter turmeric, sweet honey, creamy coconut milk and oil, and pungent black pepper is the secret key here. Give it a try, I know you will love it! 

 

Why should you add turmeric to your milk? Isn't it an ingredient best left for Indian curries? Just trust me on this one, turmeric is so versatile, it will go wonderfully well with the sweetness of the honey. Turmeric is such a powerful herb from the ginger family, it has been studied widely to be used instead of conventional medicine. There are over 10,000 peer reviewed studies on PubMed, with the most interesting ones showing anti-inflammatory benefits. Inflammation is the cause of many of our mainstream illnesses such as arthritis, digestive issues like IBS, high cholesterol levels, and more. Inflammation in the body is often caused through toxins from air, water, and the food we eat, and then accelerated through our daily stress. Anything that can help with that inflammation is a keeper in my toolbox! 

 

 

Preparation time: 5 minutes

Makes 1 serving:

 

- 2 cups coconut milk (or almond milk will work well, too)

- 1 Tbsp raw honey

- 1 tsp virgin coconut oil

- ½ tsp turmeric powder

- pinch of freshly ground black pepper 

 

  1. Place a small pot on the stove over medium heat. Add the coconut oil and turmeric, toasting the turmeric for 2 minutes until it smells like an amazing curry in your kitchen. Make sure to stir consistently. 

  2. Add the coconut milk and whisk the whole time. Don't boil the milk, just let it heat. 

  3. Add the black pepper, stir in the raw honey, and sip slowly to soothe the soul. 

 

 

Namaste

 

 

 

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