This turmeric latte has become my new excitement for elevenses, flooding your body with warmth and goodness. This one is made with home-made cashew milk so it’s completely dairy free, but you can use any dairy free milk you like. I’m just really into making my own cashew milk at the moment, it’s so easy and the lazy side of me loves how you don’t have to strain it like you do other nut milks.
Turmeric and ginger are famed for their anti-inflammatory properties, and with the addition of digestion friendly cardamom and blood sugar balancing cinnamon, you’re on to a winner.
| Servings |
|
Ingredients
- 2 mugs dairy free milk I love cashew the best
- 3 cm knob of fresh turmeric scrape the skin off with a teaspoon
- 2 cm knob of fresh ginger scrape the skin off with a teaspoon
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 1-2 tsps raw honey to taste
- 1 tsp vanilla essence you could use vanilla powder or pod
- a pinch Himalayan or sea salt
Ingredients
|
|
Instructions
- Put all the ingredients into a Nutribullet and blend until smooth.
- Pour into a milk pan and heat up slowly making sure not to let it boil - watch the colour of the milk turn golden!
- Pour into 2 mugs and relax.
Share this Recipe
