Turmeric ginger latte (paste) for golden latte
Turmeric ginger latte paste, made into an almond milk latte
Cook time: 15 minute
Serves: 10 servings
Ingredients:
Turmeric ginger latte paste:
1/3 cup of turmeric powder
1 tbsp of coconut oil
1/2 cup of water
1/4 cup of ginger powder
1/4 tsp of black pepper
To serve:
Milk or plant based alternative (I normally use almond milk)
Maple syrup or Honey to taste (I normally use about 1/2 - 1 tsp per cup)
Cooking Tools:
sauce pan
Directions :
Heat the sauce pan on medium heat and add the coconut oil. Turn the heat to low.
Add in turmeric, ginger, black pepper, and stir/cook the spices in the oil for 30 seconds. The color will turn slightly darker.
Add in the water. Mix it in with the powder to make a paste.
Cook for 1-2 more minutes and turn off the heat. Let the paste cool and store in a container for up 1 week.
Spoon out 1 tsp per every 8oz of milk for latte.
Cooking Tip:
The spices burn easily. Make sure you add in the water as soon as the color begins to turn darker.
Stay healthy with Annie:
The black pepper and coconut oil in this recipe both help our body absorb more of the curcumin in turmeric. My mother-in-law who is an amazing cook tried to show me some of the foundations in Indian cooking (I’m still a novice), and had explained to me how spices such as turmeric need to be cooked in oil. I didn’t understand the why (aside from it tastes way better and gets rid of the raw flavor in turmeric lattes) until reading up on how it increases the bioavailability of curcumin. More on this to come on the blog!
Nutritious and Delicious:
I love the health benefits of turmeric and its ability to lower inflammation, and the warming properties of ginger to help balance our digestive system. Combined, this is the perfect beverage for the cold wintery months.