Turmeric Milk Latte

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)
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

Stir everything together in your 2 qt 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.

*Fun nutrition fact — black pepper helps the absorption of curcumin (the active antioxidant in turmeric) in your body so they were symbiotically together to give you the best anti-inflammatory response.

Natalie LocketzComment