turmeric latte

Turmeric is a staple in Okinawa (one of the 5 Blue Zones in the world - regions in the word where people live the longest and healthiest lives) and the bright yellow spice has been the subject of many recent studies for its anti-inflammatory properties. It is a potent antioxidant that can neutralize free radicals, is linked to lower risk of brain diseases like Alzheimer’s and dementia, and has also been shown to lower the risk of heart disease.

The best way to enjoy turmeric is with black pepper, as it increases the bioavailability of turmeric’s anti-inflammatory compound curcumin. Fat is also necessary for better turmeric absorption, but you don’t have to go crazy; a cup of coconut or almond milk for this turmeric latte has more than enough to do the trick.

This recipe comes from The Blue Zones Kitchen by Dan Buettner.

INGREDIENTS

2 cups coconut, cashew, or almond milk (or any combination)

1 teaspoon turmeric powder

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

Pinch ground black pepper

Honey or agave to taste

DIRECTIONS

·      In a small soup pot, heat all ingredients except for sweetener over low-medium heat. Stir as needed. Use an electric frother or whisk to create a foamy consistency.

·      Remove from heat and divide into two mugs.

·      Sweeten with honey or agave, if using.

·      If you wish, you can also sub out half the milk with strong brewed coffee.