Life-Changing Golden Milk
By Teresa Cutter
What's great about it
Turmeric contains loads of antioxidants and anti-inflammatory compounds that make it very healing to the body. Curcumin is the active ingredient in turmeric, responsible for the distinct yellow colouring and possesses an impressive list of health properties. Turmeric has been linked to the management of inflammatory conditions such as arthritis, asthma, eczema and inflammatory bowel disease.
2 1/2 cups almond milk, coconut milk or my favourite almond + macadamia nut milk (see below)
1 spoonful of raw organic honey (optional)
1 teaspoon of Healthy Chef Turmeric Latte
FOR ICED TURMERIC LATTE
Combine all the ingredients into a blender or shaker bottle with ice.
Mix until smooth and spices have mixed through the milk.
Pour into 2 glasses and garnish with a little orange zest or slices of orange.
FOR WARM TURMERIC LATTE
Combine all the ingredients into a small pot and heat gently, until the spices have combined with the milk. Do not boil. Alternatively if you have a coffee machine with a steam nozzle, just heat the milk and turmeric latte until it reaches 65 C on a thermometer.
Pour the turmeric latte into 2 serving glasses and dust with a little cinnamon.
Notes and Inspiration
Traditional recipes include peppercorns or a pinch of ground pepper that can will enhance the absorbtion of the curcumin (the main component found in turmeric).
You can also enjoy cold blended into the most amazing breakfast smoothie. Blend with frozen banana, mango, natural immune support and a scoop of Healthy Chef Protein for the ultimate protein rich start to the day.
TO MAKE MY CREAMY ALMOND + MACADAMIA NUT MILK in the recipe:
1 cup almonds + 1/4 cup macadamia nuts (soaked over night in water and drained)
4 fresh dates, pitted
6 cups filtered water
BLEND and strain through a muslin or nut milk bag.
STORE in the fridge for 4 days.
ADD 2 - 3 teaspoons Healthy Chef Turmeric Latte for golden milk and heat as required.