Golden Turmeric Latte
A great anti-inflammatory fall drink
- 1/4 tsp black pepper
- 3 tblsp fresh grated ginger or 1-1/2 tsp of dry ginger
- 1 tsp cassia cinnamon (preferred)
- 1 tsp cardamom
- 1/2 tsp Redmond, Celtic or Himalayan salt
- 1/2 cup turmeric powder
- 2 cups filtered water
- 1/2 cup coconut oil or ghee
- 1/8-1/4 cup raw honey (optional)
- 2 tsp vanilla extract or more to taste (optional)
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Combine pepper, ginger, cinnamon, cardamom, and salt in a small bowl. Set aside.
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Combine turmeric and 1- 1/2 cups of water in a small pot, stirring constantly with a wooden spoon. Bring mixture to a very gentle simmer and add another 1/2 cup of water. Continue to stir with wooden spoon.
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Add mixed spices and continue to cook and stir on low for 3 minutes, until you have a thick and smooth paste.
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Turn off heat and add fat of choice. Continue to stir until completely smooth.
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Add optional honey while mixture cools.
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Transfer paste to clean glass jar. Mixture will thicken as it cools. Place lid on jar after mixture has completely cooled. Give a little shake to prevent separation and store in fridge for 2-3 weeks.
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Add two tablespoons of the paste to 1 cup of warmed coconut or nut milk of your choice to make the latte. Golden Milk latte is an immune-boosting remedy that ancient cultures have used for years to benefit digestion and health. It is the perfect evening time cozy drink. You can add as little or as much as you like, depending on your preference.
The sweetener is totally optional. I think honey is the perfect addition to round out the flavors of this delicious paste. Feel free to omit it if you like. You can still make Golden Milk with it. Just add a titch of sweetener to your spiced milk.
This paste should stay good in the fridge for 2-3 weeks, especially if you use a clean spoon every time you dip into it. I also like to sterilize my jar before using it. To sterilize jar: Preheat oven to 200’F. Place clean glass jar, without lid, on oven shelf for 10 minutes. Turn off oven and put lid on jar and leave in oven to cool.
