Our favorite vehicle for turmeric is this Ayurvedic-inspired golden latte, which is blended with ginger, cinnamon, honey, coconut oil, and unsweetened almond milk.
Homemade almond milk takes this simple recipe to the next level: Soak 1 cup raw almonds overnight in a bowl of water in the refrigerator; drain. Add to a blender along with three cups of fresh water. Blend on high speed for one minute. Strain through a fine sieve lined with cheesecloth or a nut bag. The almond milk will keep in an airtight container in the refrigerator for up to three days.