Turmeric latte: Modern Baker’s golden mylk recipe
As featured in the Guardian, we make our own turmeric milk based on a traditional Ayurvedic recipe. We also think Wunder Workshop’s blend is fantastic, a mild mixture with coconut milk powder, which we have on our shelves in the shop. Our recipe is punchier, and easy to make at home.
- 1 teaspoon of turmeric powder
- ½ tsp cinnamon
- ½ tsp ground black pepper (which tastes great, but also makes the turmeric more bioavailable i.e. more easily absorbed into the bloodstream)
- 1 cup of almond drink. We like Rude Health’s ‘Almond Milk’, because it’s naturally sweetened with a little rice, which takes away need for any other sweetness.
*Our recommended 1 teaspoon of turmeric powder will vary according to the brand you are using. Qualities and potencies of spices vary enormously, and if you’re using a very good turmeric like Organic Traditions’ Full Spectrum then you will only need ½ tsp at most.
- 1. Boil the kettle and combine the spices thoroughly in a spoonful of hot water, removing lumps.
- 2. Heat in a pan with almond drink and mix until bright gold and nearly boiling.
Delicious with a shot of coffee!