This is such a delicious, healing drink that and one that I turn to often, especially if feeling a little under the weather. Turmeric is a powerhouse anti-inflammatory, plus the addition of Ginger and other spices all enhance the immunity boosting benefits of this yummy drink, especially when they are warmed together. Try not to heat beyond 40 °C / 104 °F in order to keep all the beneficial nutrients effective. Enjoy warm or cold!
This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)
| Prep Time | 5-10 minutes |
| Servings |
servings
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Ingredients
- 1 cup Cashew Nut Milk
- 2 tbsp Coconut Cream
- 1 tbsp Coconut Oil (warmed/melted)
- 1 ½ tsp Turmeric (freshly grated or ground powder)
- 1 ½ tsp Ginger (freshly grated or ground powder)
- ¼ tsp Cinnamon (ground powder)
- 1 pinch Black Pepper
- 1 pinch Cayenne Pepper
- 1-2 tsp Rice Malt Syrup (or Raw Honey, Coconut Blossom Sugar/Syrup)
- ¼ tsp Vanilla Extract
Ingredients
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Instructions
- Blend everything until smooth.
- If making a warm/hot Turmeric Latte combine in a stainless steel or ceramic pot to a higher temperature on the stove.
- If making a cold/iced Turmeric Golden Milk, serve in a glass with ice blocks (or blend with ice).
Recipe Notes
- If using ground powder spices, be sure to source non-irradiated spices - most spices are radiated before sold commercially, destroying everything beneficial about them.
- To make your own nut milk: grind ¼ cup of nuts, add 1 cup water & blend until smooth.