Our favorite vehicle for turmeric is this Ayurvedic-inspired golden latte, which is blended with ginger, cinnamon, honey, coconut oil, and unsweetened almond milk.

Martha Stewart Living, April 2017

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Credit: Johnny Miller

Recipe Summary

prep:
10 mins
total:
15 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat almond milk, turmeric, ginger, cinnamon, coconut oil, and honey in a small pot over medium until just simmering. Cover, reduce heat, and simmer 5 minutes. Remove from heat; strain and discard solids. Whisk while warm until frothy, or serve chilled over ice. Sprinkle with ground turmeric before serving.

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Cook's Notes

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.

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