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Chamomile Ginger

Turmeric Latte

| HANDS-ON TIME: 15 min | TOTAL TIME: 30 min | YIELD: 1 serving | | OPTIONS:

Here’s a caffeine-free option in my creamy beverage arsenal. Turmeric

lattes have been on the health and wellness scene for some time now,

because turmeric contains a polyphenol called curcumin, which can

benefit oxidative and inflammatory conditions. I appreciate the health

properties of turmeric, but I don’t adore the taste, so I balanced this

latte with the gentle floral flavor of chamomile. Including a bit of butter

from grass-fed cows provides healthy omega-3 fatty acids, and it acts as

an emulsifier, resulting in a heavenly texture. Combining turmeric with

a bit of black pepper makes the curcumin more bioavailable, so I don’t

recommend leaving that out. This latte is one of my favorite ways to end a

busy day, as a relaxing post-dinner, pre-bedtime delight. Shout out to my

friend Ryan, founder of Placemat, for the inspiration to add a touch of red

pepper flakes . . . it just works!

½ cup filtered water

1 cup unsweetened almond milk

1 chamomile tea bag

½ teaspoon ground turmeric

2 teaspoons honey ( sub maple

syrup or sub 6 to 8 drops

liquid stevia, or to taste)

1 teaspoon butter

( sub coconut oil)

Scant pinch black pepper

Scant pinch red pepper flakes

½-inch piece ginger, peeled and

roughly chopped

¼ teaspoon arrowroot starch

(sub cornstarch) (optional)

Place water and almond milk in a small saucepan, and bring to a boil

over medium heat. Place tea bag in a large heatproof mug (or glass

jar), and add boiling mixture. Steep 5 to 10 minutes (longer for

a stronger chamomile flavor), then discard tea bag.

Place steeped tea and remaining ingredients in a blender. Blend

until smooth and creamy. If the mixture isn’t warm enough for

your liking, pour it back into the saucepan, and bring to a simmer.

Enjoy immediately.