Before I got rolling on the good-for-you food train, if you had told me I’d regularly drink turmeric and like it, I’d have sworn you off as a quackish spice-hugger. No way that can taste good or have enough health benefit to be worth choking down with any regularity, right? To my mind, turmeric was just another super/titanic/power-packed [insert other superlative for incredible health punch] food on someone’s clever list that perhaps I should be eating, if I loved my taste buds less.
What a silly man I was.
Call me spice-hugger, but now I regularly knock some turmeric back in a simple hot lemon-water concoction to start the morning. And when the temperatures drop, nothing’s warmer, deliciouser (new word), creamier, or put-you-in-a-seasonal-mood-ier than an almond milk latte featuring, you guessed it, turmeric.
Some call it a golden latte for the rich color the turmeric gives it. Whatever the name, this is a seriously tasty, warming treat that has all the carefully crafted associations of a regular latte sans the milk, coffee, and infernal line at the coffee shop.
It’s wicked simple to make. And as for the health punch — the many benefits of turmeric are well documented. All I can say is I feel great and perhaps there’s some good linkage to how infrequently I need anything from a drug store.
So here goes. I’ve tried various preparations/riffs but the fave for me is this one from Poppies and Papayas. I usually double it to make a mug for my wife, who’s hooked as well.
It’s wicked simple to make. And as for the health punch — the many benefits of turmeric are well documented.
- 1 cup homemade almond milk
- 1/2 tsp ground turmeric
- 1/2 tsp ground ginger
- Splash of vanilla extract
- Dash of sea salt
- 1 tbsp coconut milk or cream
- Splash of maple syrup honey, or stevia to taste
Have your hand whisker at the ready, throw everything together in a small saucepan over medium heat, and stir.
After a few minutes of warm up, lower heat and continue to heat up while steadily whisking your concoction. 5 or so minutes total and you’re done. You’re going for just the edge of a simmer. Try not to let it boil. You’ll know you’re there because a) it’ll turn a beautiful golden/orangey color, and b) it’ll whisk up to be nice and foamy thick.
Decant to your mug, let it cool a little (I’ve found it retains heat for a weirdly long time so careful not to toast the old tongue), then tuck in and enjoy.
This recipe can be compliant on any nutrition level depending on which sweetener you choose.