You may have never guessed, 2016’s drink of choice is the turmeric latte!
According to Google Trends, turmeric is the new ‘breakout star’ ingredient of 2016, with Internet searches for the yellow spice rising 56 per cent since last November.
It has also had a whopping 300 per cent increase of Google hits over the last five years and the rise is due to the health benefits associated with it.
Turmeric has been used medicinally in South Asia for 4,000 years, being seen as part of Ayurvedic medicine, and is commonly added to curries and rice dishes around the world.
A turmeric latte, meanwhile, is both an alternative to a caffeinated drink, as well as a beverage with healing, anti-inflammatory properties.
It reportedly helps to reduce pain, inflammation and stiffness-related torheumatoid arthritis (RA) and osteoarthritis (OA); and treats bursitis. In india it is also known as a cleansing agent, and a digestive aid in India.
There are countless thoughts on the best way to make a turmeric latte and according to Gwyneth Paltrow’s website, it works best with almond milk, ginger, coconut sugar and coconut oil.
Daily Mail reports, other cafes recommend using different milks, such as coconut and cashew, and some suggest adding honey to enhance the rich, earthy flavours.
But according to the author of I Quit Sugar, Sarah Wilson, “To give your recipe even more of a superfood boost, you can add raw cacao.”
“While the powder is commonly used in curries, condiments and sauces, the fresh turmeric root has been widely used in medicine throughout history for its antioxidant, anti-inflammatory and anti-cancer properties,” she says.
Turmeric Latte Recipe
Try this recipe by Kale and Chocolate…
1 cup unsweetened almond or coconut milk
1 heaping tablespoon fresh turmeric root, grated (or use approximately 2 teaspoons turmeric paste – see below)
1 teaspoon cinnamon
1 tablespoon grated fresh ginger root (or 1 teaspoon ground)
1 tablespoon coconut oil
Raw honey or sweetener of choice to taste
Pinch of black pepper (optional)
To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge for up to 5 days.
Gently warm the almond or coconut milk in a small saucepan. Do not boil. Add turmeric, ginger and cinnamon. Next, combine coconut oil with the mixture and gently heat together until melted. Use a wire whisk or immersion blender to create a foam. Continue to stir until frothy and heated through.
Stir in honey or sweetener of choice to taste. Sprinkle with cinnamon if desired. Sip, savor & enjoy.