It’s officially fall. And even though it’s still 100 degrees in the South, I am ready for the warmth of soups and stews. I’m so ready for the earthiness of grounding spices like ginger and cardamom. Who am I kidding? Soup. Tea. Coffee. Stew. They totally evoke a hearty yes straight from my soul year round.
Recently my husband and I took a trip to Washington D.C. and I found myself working from the Kintsugi cafe, a stylish little space with ayurvedic beverages and vegan pastries inside the Eaton Hotel. One try of their Turmeric Latte and I was hooked! I had one every.single.day. Sometimes more than one. And I immediately set my intentions on recreating this beverage for myself. I mean, there was NO way that I was going to be relegated to enjoying this only when in D.C. Ha!
After some inspiration and knowledge gathering from a couple trusted resources and after a few iterations, I am extremely happy to say that I recreated this amazing beverage in my own kitchen!
To my delight, this beverage is not only delicious but has medicinal merit as well. Turmeric is the spice that gives curry powder its golden color. But it’s so much more than a spice. It’s natures healing balm. Turmeric’s value has long been established in Ayurvedic and Eastern medicine for it’s powerful anti-inflammatory and anti-oxidant effects. It’s been used for centuries in the treatment of respiratory illness and to enhance blood flow and immunity. It’s active ingredient, curcumin, has more recently been studied and proven to effectively kill certain cancer cells.
I have found this to be quite the adaptable tonic. If I am drinking it in the morning, I add expresso and/or maca. While I typically do NOT get a jolt of energy from caffeine, I most certainly have found that this brew brings me a sense of enhanced clarity and focus. It elevates my mood and gives me the push I need to get things done (with joy, I might add).
To make the expresso, I use a little contraption called the Aero Press. It was a Christmas gift from my husband 2 years ago, one that he was super proud of too. I am so glad he did the research to find this little guy because it truly makes the perfect cup of coffee – every time. And its portability means I can have the perfect cup even when I am traveling. Highly recommend (no, this is not a sponsored post. I just love the product.) To see how I make the expresso for this concoction, I’d suggest this video. I thought about recreating the wheel on this one, but why?
If I am drinking this at night, I omit the expresso and maca. Trust me the milk can stand alone without the coffee too. Instead I may add ashwagandha and shatavari for their restorative and rejuvenating benefits. Both are roots that have long been used in Ayurvedic healing as adaptogens and nerve tonics. Just the thing to help me wind down in the evening and get a peaceful nights rest.
For the milk:
1 cup of non-dairy milk
1 heaping tbsp of turmeric paste
1/4 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp freshly ground black pepper
1/8 tsp freshly ground nutmeg
Sweetener of choice (I use monk fruit sweetener)
Optional: 1/4 tsp ashwagandha or shatavari
For the turmeric paste:
3/4 cup of water
1/4 cup ground turmeric
juice of one large piece of freshly grated ginger
1 tsp cinnamon
1 tsp cardamom
1/2 tsp freshly ground black pepper
1/4 cup coconut oil
1/2 tsp vanilla bean paste
1/4 cup Nutpods creamer or any fatty milk. I like coconut, but dairy will work if you prefer.
Warm the milk and all the ingredients except for the sweetener on a low heat. Once the mixture has steamed, remove from the heat source.
While the milk is warming, make the desired amount of expresso. I typically brew to the number 4 and use the entirety.
Press the expresso into your desired mug. Add the warm golden milk to the coffee mug also. The ratio can vary from 50/50 to 70/30, based on your tastes.
Add sweetener of choice.
Froth the cream. I use the AeroLatte that I purchased for $20 at Williams Sonoma.
Sprinkle cinnamon or nutmeg on top of the froth. Garnish with edible flowers, like rose petals.