Thank you to So Delicious for sponsoring the post. All opinions, as always, are 100% my own.
I feel like I’ve been talking ad nauseum about my anti-inflammatory diet lately, but that’s because it has made such a difference! I feel so much better when I not only eliminate inflammatory foods, but also add in ingredients with anti-inflammatory properties like, you guessed it, turmeric.
For the last month or two, I’ve been working on perfecting my turmeric latte recipe, and it’s finally so good that I’m ready to share it. I find that some turmeric lattes can taste chalky or kind of like dirt, but I add cinnamon, ginger (two more anti-inflammatory ingredients!) and a dash of maple syrup for a warming drink that is not only healing but feels like a treat.
I can honestly say that this recipe tastes better than any turmeric latte I’ve gotten at a coffee shop or restaurant.
I try to incorporate ginger, turmeric, and cinnamon into my diet every single day and this is a great way to knock them all out in one shot. I usually sip on this in the afternoon as a little pick me up.
One of the issues I had with my recipe was figuring out the perfect milk to use. I’m dairy free, and finding a milk alternative that both tastes good, has a nice thick consistency, and is free of a ton of crappy ingredients is virtually impossible… until now.
So Delicious, one of my all-time favorite dairy-free brands (I live on their “ice cream”) has just come out with a super clean organic almondmilk that has only six ingredients (and seven for the vanilla flavor). And guess what? It tastes amazing. It’s creamy and milk-like, and I feel zero guilt in drinking it because it’s so clean.
Usually I go for the unsweetened option and add a dash of maple syrup to my latte, but the vanilla flavor is so delicious (thanks to the natural, pure vanilla extract) and feels really indulgent with only a small amount of cane sugar.
Another cool thing about the product is that the bottle is made from at least 80% plants!
Turmeric Latte Recipe (Makes 1 serving):
1 cup, milk of your choice (I use So Delicious vanilla organic almondmilk with cashew)
1 teaspoon, turmeric
1 teaspoon, grated ginger
½ teaspoon, cinnamon
Dash of vanilla extract (If you use vanilla almondmilk, you don’t need this!)
Dash of maple syrup
Pinch of sea salt
Pinch of black pepper (this ingredient might seem random but black pepper helps your body absorb curcumin, the anti-inflammatory element in turmeric)
Heat almondmilk on the stove or in the microwave.
Mix in turmeric, cinnamon, ginger, salt, and black pepper.
Use a frother or a blender to mix well.
Photos by Julia D’Agostino.