It seems like turmeric is getting its fifteen minutes of fame lately. I’ve been seeing it everywhere and everyone is talking about this miracle spice. For good reason I suppose, as the spice has been touted to have numerous health benefits and has been used for thousands of years in Eastern parts of the world. Curcumin, the phytonutrient that gives turmeric its bright yellow color, has been found to be an effective anti-inflammatory and has been linked to helping everything from lowering cholesterol to helping with inflammatory bowel disease. Turmeric is also frequently used as a food dye and is what is used to give ballpark mustard its bright yellow color (source). Who knew?
Since I’m all about trying out the latest food fads I bought a large bag of powdered turmeric and have been adding it to everything – some successes and some not so much. I found that it is really easy to overdo it with the turmeric so I’m learning less is more with this spice. My favorite ways so far are turmeric roasted sweet potatoes and turmeric milk which is what I’m sharing today.
I have been curious to try ‘golden milk’ which is basically a turmeric tea ever since I started seeing it pop up on Pinterest. I first tried make turmeric milk with the powdered form. That was an epic fail and did not taste good at all. Then I noticed fresh turmeric at the health food store (I found it near the fresh ginger) and was tempted to give it another try. I’m happy to report fresh makes all the difference. To me this drink tastes a little peppery which combined with cinnamon and vanilla is very warming and perfect for a chilly day.
I used a microplane to grate the fresh turmeric very finely. I cut one end off to expose the inside and then grated from there. Peeling wasn’t necessary and helped minimize the staining of my hands.
One warning about this spice – it will stain cutting boards, hands, and even counter tops if you aren’t careful. I learned this the hard way. Now I spread out a large dishtowel (that I don’t mind staining) over the work surface whenever I’m using turmeric.
If you do not have a microplane, I would finely chop and just make sure to strain before drinking. Milk froth is optional but I am all about the milk froth. We have an electric milk frother but you can make froth using just a jar and your microwave. I have had luck frothing almond and soy milk but not so much cashew milk. (If you want to make your own almond milk, check out my recipe for homemade coconut almond milk.) Once warm, give it a taste and add the honey in to your sweetness preference. As always, I encourage you to play around with this recipe and adjust to your liking!
This recipe is for two servings but you could scale up or down. I have made extra and stored it in the fridge for a day and it warms up well too. I hope you enjoy!
Turmeric Milk Latte
Makes two servings
2 cups milk + 1/2 cup milk for froth (optional)
1 tablespoon fresh turmeric, finely grated
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
A splash of vanilla extract
1-2 teaspoons honey or preferred sweetener
Combine milk, turmeric, ginger, and cinnamon in a small saucepan over medium heat. Whisk until well mixed. Once warm, stir in honey and vanilla. Continue heating until lightly simmering and milk has turned a golden hue. Strain before drinking.
Be Happy, Be Healthy!