Turmeric coconut latte recipe
Nothing warms the body and soul on a cold day quite like a steaming cup of something delicious. This turmeric latte recipe is an aromatic and caffeine-free alternative.
Turmeric is something of a wellbeing wonder. It is a staple ingredient in Indian cooking. It’s also highly regarded in Ayurvedic and traditional Chinese medicine for its therapeutic benefits. Places such as India, with high daily turmeric intakes, boast lower rates of particular diseases, including certain cancers. Yet turmeric has only recently found itself on the radar of modern medicine. In fact, there’s been over 3,000 studies looking into it in the past 25 years alone.
We use honey here to sweeten this turmeric latte recipe, rather than refined table sugar. Table sugar doesn’t have any nutritional value, with no fibre, vitamins or minerals. Honey – specifically raw honey – is thought to have antioxidant properties, helping to mop up any damaging free radicals that are generated in our cells during metabolism. Antioxidant levels vary from honey to honey (depending on the bees’ floral source and location), but typically the darker the honey means a higher value of antioxidants.
Watch Liz make her turmeric latte recipe
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- 500ml coconut rice milk
- 2 tsp turmeric powder
- 1 tsp honey (to taste)
- Cracked black pepper
- 1 tsp coconut oil
- Place the milk and turmeric in a saucepan and gently heat, whisking as you go until the turmeric dissolves. When it reaches your preferred temperature, add in honey and black pepper to taste, then stir in the coconut oil.
- If you prefer your latte extra frothy, use a hand-held milk frother or place the warm drink in a blender and blitz for a few minutes. Serve with a sprinkle of turmeric and some black pepper.
NOTE: For a little extra spice, add some chilli flakes or stir in some freshly grated ginger.