The turmeric latte, also known as golden milk, is a healing, energizing, and anti-inflammatory alternative to our morning coffee. I was never a coffee drinker, but after having my daughter, and 20 months of sleep deprivation later, I am a devout double shot espresso drinker. I’m not particularly proud of this. Not because I think coffee is bad, in fact we now know that it has numerous positive health benefits. I’m not proud because I am addicted, and I don’t like that my body is relying on it. If I don’t have it I feel lethargic, achy, and have a headache. Not good. In addition, coffee can be very acidic, dehydrating and according to Dr. Mark Hyman “Habituation to caffeine decreases insulin sensitivity, making it difficult for your cells to respond appropriately to blood sugar. High blood sugar levels lead to arterial deterioration and increased risk of mortality related to cardiovascular disease.” So even though it is rich in antioxidants and has been shown to lower breast cancer, colon cancer and Parkinson’s risks, it can also increase inflammation in those who are sensitive to blood sugar and cortisol fluctuations. So I want to decrease my dependence on coffee, while also giving my body a mega dose of anti-inflammatory and healing ingredients. The benefit comes from a compound in the turmeric root called curcumin. This latte is so healing, warm and delicious. It is perfect now that the weather is cooling off, and our bodies are preparing for fall. It supports your digestion, liver, and improves mood.
Benefits of Turmeric
- Great for digestion
- Anti-cancer properties, has been shown to kill cancer cells.
- Shown to improve depression, and was comparable to prozac in people with mild depression.
- Regulates blood sugar.
- Pain reliever, great for arthritis.
- Regulates cholesterol.
Turmeric Latte Ingredients
1 cup coconut milk – I use 1/2 cup full fat and 1/2 cup Coconut Dream to make it extra creamy and frothy. You can also use almond milk.
1 teaspoon organic Turmeric powder
2 teaspoons raw honey
1 heaping teaspoon finely grated fresh ginger
Ground Cinnamon to garnish
Pinch of black pepper (optional)
Bring coconut milk to a boil. Add turmeric, honey and pinch of black pepper. Whisk until smooth and frothy.
Turn off heat and squeeze the juice from the grated ginger into the milk. I do this by pressing the grated ginger into the spoon with my finger, while holding it over the pot. You could also put the ginger directly into the latte if you don’t mind the pulp. But for a smoother feel, just use the fresh ginger juice.
Pour into a mug and garnish with a sprinkle of cinnamon.
The black pepper is included because black pepper significantly increases the bioavailability of curcumin. Most of the curcumin ingested will get excreted from the body without being absorbed. One study shows a 2000% increase in absorption with as little as a 1/4 teaspoon of black pepper. Fat also increases absorption so that is why it is good to include the full fat coconut milk. You could also add a little coconut oil instead if you wanted.
The cinnamon helps with enhancing flavor, and has also been shown to benefit blood sugar regulation in many studies.
So pour yourself a warm, healing cup of golden goodness. Your body will thank you.