This week I’ve been struggling with a sore throat and headaches both of which are signs my body is inflamed and my immune system needs a little support. But rather than reaching for the painkillers, I chose a natural approach and gave my body a little support with (amongst other things) this beautiful turmeric latte.

Turmeric – or more specifically curcumin – the active compound found in turmeric – has been shown to have a natural anti-inflammatory effect on the body. It can help reduce inflammatory symptoms including things like headaches and sore throats. Turmeric is also packed with antioxidants which protect the body and support the immune system to fight off invaders and get you feeling healthy again.

Gluten-free | Dairy-free | Refined sugar-free | Vegan

Skill: Easy

Time: 5 minutes
Makes: 1 cup

Ingredients

  • 1 heaped tsp fresh grated turmeric or ground turmeric
  • 1 tsp fresh grated ginger or 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 250ml plant milk (I use coconut as it provides natural sweetness but any nut milk will work just as well)
  • 1 tsp coconut oil (optional)
  • Pinch of black pepper (optional – but the piperine in black pepper helps the absorption of the curcumin)

Method

Mix all ingredients together  – personally, I find that if I blend the mixture before heating it you avoid getting a grainy drink at the end. But if you don’t have a blender just mix the ingredients well and accept you may get a grainier texture to your drink!

This drink can be enjoyed hot or cold but  I perfect it hot. So, once the ingredients have been blended/mixed pour into a small pan and heat gently on a stove until warm but not boiling.

Pour into a cup and enjoy!

Caution turmeric can stain your blender, hands and any fabrics/surfaces if spilt so be careful when using both fresh and ground turmeric and wash blender immediately after use.


2 Comments

Mandy Robinson · March 14, 2019 at 3:39 pm

I love turmeric latte, I also do a turmeric coffee. If you make up the golden paste first by adding water, turmeric, ginger, coconut oil to a pan and heat until mixture goes into a porridge consistency, you can then put it into a jam jar and keep in the fridge for up to 2 weeks, then take out a teaspoon at a time for your latte, or add to meals. Not forgetting to add the fresh grinds of black pepper each time you use the paste. Yummy!

    Bethany Cox · March 25, 2019 at 4:47 pm

    Great idea Mandy – thanks for sharing 🙂

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