Turmeric Milk Latte
Antioxidant power house
turmeric is a powerful anti-inflammatory root
infusing flavor
pressure cooking or slow cooking
This is one of my favorite afternoon drinks. It is rich with flavor, creamy, and delicious hot or poured over ice.
I made this batch using my pressure cooker on the slow cooker setting for an hour and a half to infuse the milk with all the aromatics. This can easily be modified to be completely dairy-free.
What you need:
1 can of whole fat coconut milk
1 cup of 1% milk (can substitute for any other dairy or non-dairy milk to make it vegan)
1 Tablespoon ground turmeric
2 teaspoons ground ginger
6 green cardamom pods (gently crushed to open and release seeds)
10 cloves
1 stick of cinnamon
3 Tablespoons real maple syrup
pinch of freshly cracked pepper
pinch of ground cayenne pepper
*For freshly grinding spices, I am obsessed with my FinaMill*
Stir everything together in your pressure cooker* and set for 1.5 hours on the slow cooker setting. The spices will infuse the rich milk and make the most delicious, antioxidant-rich milk you’ve ever had. Strain out the aromatics and enjoy a hot cup right away. Pour the rest into a mason jar and put it into the fridge, it will keep for about a week depending on the freshness of your milk. Enjoy it the next day poured over ice!
*You can certainly use a sauce pan on your stove top if you don’t have a pressure cooker. Just bring the ingredients to a boil and reduce to a simmer. Let simmer for about 30 minutes and stir occasionally.