Cascadian Living

Recipe: <br/>Turmeric Latte

Recipe:
Turmeric Latte

As we descend into the darkest part of the winter, I like to jump start my days with a warm creamy beverage. In my attempt to reduce my caffeine intake, I've been looking left and right for non-coffee morning drinks.

Recently I've become obsessed with the Turmeric Latte. Turmeric is a wonderful anti-inflammatory spice, and paired with heart-healthy coconut oil, nutmeg and cinnamon, this drink is a perfect way to start the day. The large scoop of Turmeric adds a beautiful golden color and a unique spice flavor. The coconut oil helps give this drink a nice healthy body, thickening up the milk base.

I've discovered that a nice cast iron pot (like the 1 Quart Cast Iron Sauce Pot by Finex) is a superior way to heat up milk. The cast iron helps heat the milk more evenly and slowly, and helps manage the heat distribution preventing foam-overs or icky milk films from forming. This allows for a more thorough whisking of the spices, preventing clumps.

In your cast iron pot, melt 1 tablespoon of coconut oil. After the oil is melted, pour in 1 cup of the milk of your choice. Non-dairy is traditional in most Turmeric Latte recipes, but I've found dairy milk will work too. 

Whisk the milk and coconut oil until the milk is nearly boiling. The coconut oil should help the milk become smooth and slightly frothy. Then add a tablespoon or more of ground turmeric.

Add 1/4 to 1/2 a teaspoon each of ground nutmeg and cinnamon. Here I'm grinding some fresh, but adding powder works just as well. If you are in an experimental mood, you could also add a dash of ground cloves or some fresh or dried ground ginger! I also like to add a pinch of Jacobsen sea salt to help make the flavors pop.

To sweeten the drink, add 2 tablespoons of honey. I like to use local honey to help with seasonal allergies (plus Oregon honey is amazing). Then back to the whisk! At this point I like to try and get things as frothy as possible. Not only does this help distribute the spices, but the heat helps release the curcumin within the turmeric, which is the main active anti-inflammatory ingredient. The milk should be close, but not quite boiling. The cast iron pot really helps keep the temperature right where you want it. 

Now its time to pour into your mug of choice! This is where the Finex Cast Iron Sauce Pot really shines. The octagonal shapes of all Finex skillets and pots aren't just there to look pretty (though they do that too!). The eight corners make it an easy task to pour liquids out without spilling. (In the above picture you can see the piece of cinnamon that broke off during grating and was left steeping in the liquid. Extra yum!)

This is such a quick, easy and healthy drink to have in your recipe book.

Links: