In the Kitchen - Turmeric Latté

This rich, warming latté is especially appealing during the colder months, but with turmeric's anti-inflammatory properties--it's used to treat inflammation-related ailments from indigestion to arthritis to itchy skin--it's good to have in your recipe arsenal year-round. 

Does it work? I don't know. But it feels really good to drink something nutty and spicy when you're feeling a bit under the weather or trying to warm up after tromping around on a cold, rainy day. This recipe can be adapted a bunch of different ways; you can try out different milks, add more or less of certain spices, cut the coconut oil (or replace it with butter à la bulletproof coffee) until you find a mix that tastes and feels best to you.

Turmeric Latté

Ingredients.

6-8 oz nut or seed milk, sweetened or unsweetened (My favorites are hemp, almond, and coconut)

1 heaping tsp turmeric

1/2 tsp cinnamon

1/4ish tsp ground ginger OR a small piece of fresh ginger

dash cayenne pepper

1 tsp coconut oil (food grade, obviously)

optional ingredients: cardamom, honey/agave, vanilla extract, random things like this turmeric-almond-rose sap I found in the back of my cabinet

Directions.

Warm milk in a saucepan. While milk is warming, mix all dry ingredients, plus coconut oil, in a mug. Pour warmed milk over the spices and stir to combine. Add honey, agave, or other sweetener to taste.