Golden Milk Latte
One of my favorite anti-inflammatory ingredients to use in the kitchen is turmeric, or more specifically, curcumin, a compound found in turmeric. I use turmeric in curries, soups, smoothies, sauces — and a magical little elixir called Golden Milk. Sometimes I use the fresh version — which is becoming increasingly easy to find in natural grocery stores — but often I rely on the powdered form. Both are powerful, and can be used to create delicious, inflammation-soothing fare.
Turmeric’s effect on the body can be boosted by two things: heating it, and combining it with black pepper. I also like to add a bit of healthy fat such as coconut oil or ghee to help the body absorb the nutrients. And because it’s, um, DELICIOUS, that’s why!
This combination of heat and pepper and fat gives Golden Milk Latte its power. Sure, it may be creamy, satisfying, sweet, and lush, but don’t mistake its mellow vibe for lackluster results. This delicious beverage is as mighty as it is soothing — to both your body and your palate.
For a Golden Pumpkin Latte, simply add the optional pumpkin puree listed below in the ingredients.
- 1/4 cup ground turmeric
- 1/2 teaspoon black pepper
- 1/2 cup of water
- 3 tablespoons coconut oil
- 12 ounces of unsweetened hemp or almond milk (or coconut milk from a can)
- 1 teaspoon maple syrup or honey (or more, to taste)
- a pinch of cinnamon, to garnish
- OPTIONAL — 2 tablespoons unsweetened pumpkin puree
- OPTIONAL — 1 teaspoon of fresh grated ginger (for additional anti-inflammatory power, and a spicy kick)
- OPTIONAL — a teaspoon of additional coconut oil or organic ghee
- OPTIONAL — powdered ashwaganda and medicinal mushrooms such as cordyceps or chaga. Note: check with your healthcare provider before using these or any other supplements.
First: make the turmeric paste. This is the latte base that you can make ahead of time, and store in your fridge for a couple of weeks. Set a small pot over medium low heat, and add the turmeric and pepper. Stir in the water, and stir frequently. As the mixture is heated, the water will be incorporated and a thick paste will form. Once this happens, turn off the heat. Now, add the coconut oil, and stir until incorporated.
Spoon the paste into a small jar and keep it covered, in the fridge, until ready for use. The mixture should be fine for a week or two.
Ready to make your latte? Yay! Set a small pot over medium-low heat. Add the almond milk and 1 teaspoon of the turmeric paste. If using ginger and/or pumpkin puree, stir this in now. Continue to stir frequently and heat the mixture gently — in other words, don't boil!
Now, decide on whether you want to strain the mixture or not. I usually skip this step because I don't mind a little ginger floating around in my Golden Milk. However, for a super smooth beverage, strain out the solids and return the mixture to the pot.
Now, add your maple syrup and, if using, the coconut oil or ghee. Whisk to incorporate. Then, pour into your favorite mug, garnish with a pinch of cinnamon, and enjoy.
Optional extra step: If you like things really frothy, pour the mixture into a blender and whip it up before pouring into your mug. Just remember to keep your hand on top of the blender lid, as blending hot liquids can cause an eruption.
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