Turmeric Latte

You’ve probably seen versions of this sunny yellow Turmeric Latte served at coffee shops, restaurants, bakeries and wellness boutiques, but it’s just as simple (and likely more budget-friendly) to make it at home! It’s often made with milk, turmeric, black pepper and cinnamon, and you can add a sweetener and ginger to boost the flavor and health benefits. Turmeric and ginger are antioxidant-rich and anti-inflammatory foods that can help with everything from protecting against disease to supporting your immune system. We’re sharing our favorite recipe below along with ideas on how to customize and enjoy it. How to Make a Turmeric Latte 1. Prepare the Turmeric and Ginger One of the easiest ways to peel ginger and tumeric is by using a spoon. Simply use the tip of the spoon to scrape off the tough exterior, then rinse in cold water. Dry them with a clean towel, then grate them using a microplane grater. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali 2. Blend the Ingredients To ensure a smooth sip, you’ll have to blend the ingredients before warming them. A quick whirl in the blender is all you need to break up any fibers or larger pieces of ginger and turmeric and thoroughly mix everything together. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali 3. Warm It Up Pour the blended ingredients into a small saucepan and set it over medium-high heat. Cook the mixture, stirring occasionally, until hot but not boiling. The cinnamon can be added before heating or used as a garnish. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali Variations to Try  Drop a cinnamon stick into the saucepan to let its flavor infuse the latte as you warm it up.Skip the heating and pour the latte over ice to enjoy it cold.Add 1 tablespoon unsweetened shredded coconut before blending for a tropical-feeling latte. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! If you have extra peeled turmeric and ginger, wrap them tightly in plastic wrap or place in a resealable bag and store in the crisper drawer of your refrigerator. Use within one week.Fresh turmeric is often found next to fresh ginger at the grocery store. Choose at least a 2-inch piece to make sure you have enough for this recipe.When choosing turmeric and ginger, look for pieces that are free from mold and soft spots. The skin should also be firm, not wrinkled.Double the batch and refrigerate half after blending to heat and enjoy another day. Cover and refrigerate for up to 3 days. Nutrition Notes Turmeric and ginger are antioxidant-rich and anti-inflammatory foods that can help protect you from chronic diseases like heart disease, diabetes and cancer. Both ingredients can also lower blood pressure and support your immune system, and ginger can soothe an upset stomach, migraines and nausea. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali

Turmeric Latte