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Turmeric latte

We all know that turmeric has been deemed a superfood for a long time. Why? because of its active ingredient curcumin, an anti-inflammatory compound that, when taken regularly, could help  keep inflammation at bay. Many would say curcumin is the most effective nutritional supplement in existence. It has bioactive compounds with powerful medicinal properties helping with asthma, arthritis, cancer and autoimmune diseases. Curcumin inhibits auto immune disease by reducing inflammatory cytokines signalling pathways in immune cells. Unfortunately, curcumin is poorly absorbed into the bloodstream. It helps to consume black pepper with it, which contains piperine... a natural substance that enhances the absorption of curcumin by 2000 hence why black pepper is included in this recipe.

So.....I have been trying to find a tasty way of consuming turmeric, other than the conventional curry dishes.  This recipe is delicious and I have gotten into the practice of making the mix first thing and, once drained, returning the spices to the pan, allowing me to add more nut milk through the day getting 3-4 cups's fair to say I'm pretty addicted!! Ginger also has medicinal properties including:- relieving nausea, muscle pain and soreness. So....alongside the protein and amino acid packed nut milk, you actually can’t go wrong!!! The only down side is a slightly yellow tongue and teeth so make sure you clean your teeth after each one!!!


  • 1 cinnamon stick

  • 1 tsp freshly ground black pepper

  • 1 tsp powdered turmeric

  • 1 heaped teaspoon of freshly grated turmeric

  • 2tsp freshly grated ginger (I like a slight kick to mine - play around with this to 'get it right')

  •  Nut milk of your choice (I use cashew but you could use soy/oat/almond/hazelnut)

  •  1 tsp of honey (optional)

  • Pop it all in a saucepan and leave it for about 20 mins. Gently bring to the point of simmer - let it stand for a few minutes to really steep the flavour's.

  • Use a tea strainer/sieve when you pour it or you will get lots of 'bits' in your mouth.

  • I usually chuck the strained spices back into the pan and add more milk ready for my next one.

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