Turmeric latte with ginger, cinnamon and coconut milk

My new favourite drink is sweet, spicy, dairy free and packed with goodness.

Ingredients:

Coconut milk: In this recipe we’re talking about the one you find in bottles (like Coco Quench – not the one you find in cans, they are way fattier and usually used for creamy sauces). Coconuts are pretty fatty, but they’re good fatties. The fat in coconut is present in the form of medium chain saturated fatty acids (MCFAs) which unlike saturated fats are rapidly metabolised into energy in the liver. In particular, coconuts contain lauric acid, a kind of fat our body converts into monolaurin, an antiviral and antibacterial compound that may help protect our organism against infections and viruses.

Turmeric paste: 1/2 tsp per 250ml of coconut milk. Turmeric paste is made of turmeric powder mixed with boiling water (add a bit of water to turmeric powder until if forms a thick paste), easy to make it yourself and last 5-7 days in the fridge. Turmeric has been used for thousands of years by eastern populations and has many beneficial properties and is used in traditional eastern medecine for its anti-inflammatory action.

Cinnamon sticks: 1 stick per 250 ml of coconut milk. Try to find “true” cinnamon, the Ceylon variety which has lesser amounts of coumarin (a chemical linked with liver disease) than the cheapest widely available Cassia one. Cinnamon, like turmeric, is known for its anti-inflammatory benefits and is loaded with antioxydants. It helps fight bacterial and fungal infections amongst many other qualities.

Fresh Ginger: 1 thumb per 250 ml of coconut milk. Using fresh ginger root give the turmeric latte a much better taste, as it infuses in the coconut milk. Ginger is another miracle root with a long, long list of health benefits mainly related to stomach ailments such as loss of appetite, nausea or upset stomach.

Black pepper: 1 pinch per 250 ml of coconut milk. Black pepper helps your body to metabolise turmeric and add a nice tang to the drink.

Enjoy :-)