A delicious turmeric latte that warms you from the inside out
Recipe Rachel Grunwell. Photography Aimee Finlay-Magne. Styling Maria Fernandez Golnaz
If you haven’t tried a turmeric latte yet, you are in for a truly lovely experience. A good turmeric latte tastes creamy, spicy and earthy and leaves you feeling satiated. My first turmeric latte left me disappointed, but I know now that it had been poorly made. Thankfully I tried another one at Melbourne’s Matcha Mylkbar and that’s when the love affair began. The knowledge that this brew is soothing and has incredible anti-inflammatory properties makes it even more appealing. Kelly Gibney has a beautiful version of the turmeric latte in her new book Wholehearted – Inspiring Real Food for Every Day. If you’re in Auckland, treat yourself to Megan May’s turmeric offerings at one of her Little Bird Unbakery cafés. Here is one version I make at home whichI love; it’s goodness in a cup.
Spiced-Up Turmeric Latte
¼ cup raw cashews
1 cup filtered water
½ cup coconut cream (we used Ceres Organics)
1 tsp fresh turmeric (scrape off the skin with a teaspoon then grate. Alternatively, use 1 tsp powdered form)
2cm piece of fresh ginger (or use ½ tsp powdered form)
1 tsp of manuka honey (we used The True Honey Co.)
½ tsp each of ground cinnamon and nutmeg
1 tsp coconut oil
1 grind of black pepper
Put everything in a blender (except the coconut oil and pepper) and blitz, then heat in a saucepan on the stove. Add the coconut oil while it’s heating. When warm, pour into a cup, top with pepper and savour.