Is turmeric the superfood of 2016? Will we see it come and go with the likes of Goji Berries and Agave Syrup? I sure hope not. Turmeric has been used in traditional Ayurvedic medicine for thousands of years and has been renowned for its anti-inflammatory properties. Western medicine has caught on, though the majority of the research has been done on one of its isolated constituents – curcumin. If you’re like me and your Christmas was filled with extravagant dinners and endless treats, then it’s time to start filling your pantry full of foods that will nourish your body into 2017. This simple Turmeric Latte with Ginger is such a great nighttime treat and a great replacement for chocolate. Try it out, it’s easier and more delicious than you think!
“Curcumin, an active component of Turmeric may be helpful in treating a variety of inflammatory conditions including Crohn’s Disease and Rheumatoid Arthritis”
Using the whole turmeric root will likely provide us with a different set of benefits than the isolated curcumin which is generally what the supplement form consists of. This is because turmeric root includes three different curcuminoids including curcumin, bisdemethozycurcumin and demethozycurcumin. It also contains volatile oils. All these different substances are associated with their own unique health benefits.
You may have noticed that fresh turmeric root can lead to stained hands and cutting boards. I have found that washing my kitchen utensils and equipment as well as my hands immediately afterwards cuts down on the severity of the stain. As I have been enjoying this turmeric ginger latte on a nightly basis, I’ve been preparing the minced turmeric and ginger in larger batches to use for the next few days which cuts done on hand stains. When making this latte, the use of a high-speed blender is necessary to get the nice frothy topping that is typical of a traditional latte. Next time you see fresh turmeric root in your grocery store I encourage you to give this recipe a try!
Simple Turmeric Latte with Ginger
The frothiness of this Turmeric Latte is achieved by blending it in a small blender for 5 seconds or less. Because the milk is warmed, blending it any longer than this is not recommended. This is definitely a cafe-worthy drink. Once you try it I guarantee you will be hooked just like me.
Prep Time5 mins
Total Time5 mins
Servings: 1
Calories: 120kcal
Ingredients
- 1 cup (+2 tbsp) milk or milk alternative (milk with a fat content works best*)
- 1 tbsp fresh ginger root peeled and minced
- 1 tsp fresh turmeric root peeled and minced
- 1 tsp coconut oil extra virgin
- 1 tsp maple syrup (or honey)
- dash sea salt
Instructions
- Heat the milk or milk alternative in a small saucepan over medium heat and bring it just before the boiling point. You shouldn't see bubbles forming, but instead some small movement in the liquid. Remove from heat.
- Add the ginger, turmeric, coconut oil, maple syrup and the salt into a small blender (I use a Nutri Bullet but a Magic Bullet would work just fine). Add 2 tbsp of milk to help the mixture blend better. Blend the mixture until the ginger and turmeric make a nice liquid puree.
- Next, add the warmed milk to the blender. Blend for 5 seconds or less, no longer because the warmed liquid will create a negative pressure and the lid of the blender will be difficult to remove.
- You have an option to strain it, but I prefer to not. When you pour the drink, a nice foam should form on the top layer. Taste and adjust for sweetness.
Notes
Adapted from Goop - Ginger Turmeric Latte
*Choosing a milk alternative with a higher fat content makes for a more creamy late. I like using Pea Milk. Organic would work too. I have also made it with my Homemade Hemp Milk Recipe.
Make it vegan: Use milk alternatives, and maple syrup in place of honey.
Add more protein: Use Pea Milk, Soy Milk or Homemade Hemp Milk which are higher in protein than other milk alternatives.
Boost the nutrients: Try adding double the amount of fresh ginger and turmeric for a stronger and more nutrient-dense drink.
*Choosing a milk alternative with a higher fat content makes for a more creamy late. I like using Pea Milk. Organic would work too. I have also made it with my Homemade Hemp Milk Recipe.
Make it vegan: Use milk alternatives, and maple syrup in place of honey.
Add more protein: Use Pea Milk, Soy Milk or Homemade Hemp Milk which are higher in protein than other milk alternatives.
Boost the nutrients: Try adding double the amount of fresh ginger and turmeric for a stronger and more nutrient-dense drink.
Nutrition
Calories: 120kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 3.9g | Sodium: 50mg | Potassium: 188mg | Fiber: 1g | Sugar: 5g | Vitamin C: 1% | Calcium: 35% | Iron: 6.5%
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition, and share some of her favourite seasonal recipes and sustainable eating tips.
This looks amazing! I love the anti-inflammatory lassi that Green Kitchen Stories makes but I would love to try this one too!
I have been loving these warming drinks the last few weeks. My blender does a great job of frothing them up so it is such a treat! I will give Green Kitchen Stories one a try the next time. Thanks so much!
Don’t use honey if you’re wanting to make it vegan. Stick with the maple syrup. :)