Turmeric Latte is one of the flavours of the moment, appearing on the menu at an increasing number of cafes and healthy eateries the world over. In fact, it was declared to be ‘the drink’ of 2016.
And with good reason: it’s delicious, it’s caffeine-free so it makes a great alternative to a coffee when you’re out and about at a cafe, and it’s great for your health. I find it super soothing which is vital for me when living in a busy city like London.
Did you know that this drink has in fact been around for centuries and comes from Ayuveda? I first encountered it as ‘Golden Milk‘ through the world of kundalini yoga. It was being served from huge buckets at the summer Kundalini Festival in France. Yogi Bhajan recommended golden milk to yogis for vitality, flexibility and inner beauty.
Turmeric is good for stiff joints and lubricating the body. It is anti-inflammatory and purifying for the blood. And so much more.
I have been advised by an ayurvedic practitioner friend that turmeric is best assimilated by body when taken in combination with a fat. So I add coconut oil to my turmeric dishes.
Another gem is that the healing effect is potentised by adding ground black pepper. This increases the bioavailablity of curcumin (the active ingredient in turmeric) to the body by up to 2000% [according to a 1992 report in Clinical Pharmacokinetics].
I was recently partaking in a turmeric latte with a friend at Lu-Ma healthy eating cafe in Wimbledon, and she commented “This is so good, I don’t know why I don’t make it at home!”
It’s super easy to make and I’d like to share my recipe with you.
1 cup of coconut milk (eg Koko) or oat milk (eg Oatly)
1 tsp coconut oil
1/4 tsp – 1/2 tsp turmeric powder
1/8 tsp ground cinnamon
a twist of black pepper
a quick grating of nutmeg
OPTIONAL sweeten with a chopped date, or stir 1/2 tsp honey into the cup as it cools
Heat the milk in a pan until steaming but do not boil. Or if you have a Vitamix you can use this to heat the milk.
Transfer the hot milk to the blender jug and add the other ingredients
Blitz for 30 seconds or so until it’s frothy (and the date is blended, if using)
Serve in a warm cup
Dust with cinnamon
NB wash up the blender jug asap so the turmeric doesn’t stain!
The wisdom from the ancient science of Ayurveda is to use raw honey. However, a word of caution: never cook honey or heat it over 60 degrees. The effect is that the honey becomes toxic and creates ‘ama’ (mucus) in the body. If you are adding honey to a recipe, wait until the dish cools before stirring it in.
Honey gives sweetness, heat and energy, and aids weak digestion. My ayurvedic practitioner-yoga teacher recommends taking a spoonful of raw honey each morning to soothe the throat and sweeten the voice, which she particularly recommends for anyone teaching or speaking in their work. There are many more health benefits attributed to honey by the Ayurvedic tradition, simply go and ask Google.