Happy Monday, friends!
How was your weekend? I was able to get a ton of kitchen time in the past few days, which was a wonderful change from the fast pace of the previous week. I also finally found tempeh (a fermented soybean product) at our local grocery store and have been diving into lots of tempeh recipes, included the best BBQ tempeh wraps (recipe coming soon!).
Our weather continues to be unpredictable–it was warm enough to walk in a tank top Saturday morning but by the afternoon, we had thunderstorms and then on Sunday morning, it was back to cold. The only good thing about the cold weather is that my new nespresso machine is getting put to good use!
I decided to play around and make something other than my typical chai latte and came up with this golden milk latte. If you’re unfamiliar with golden milk, it’s definitely a trendy item that the moment– it’s “golden” because you add turmeric and ginger. I first became familiar with the anti-inflammatory benefits of turmeric (and curcumin, which is derived from turmeric) when I had my concussion, so I was curious to try it in latte form.
You definitely need the maple syrup and sweetness to balance out the potentness of the other spices with sweetness but this golden milk latte is super tasty! Don’t forget to add the pinch of black pepper–your body can’t absorb turmeric well without it.
Golden Milk Latte
1.5 cups unsweetened vanilla almond milk
1 teaspoon maple syrup
1/2 teaspoon cinnamon
1 teaspoon turmeric
1/2 teaspoon freshly grated ginger
1/8 teaspoon black pepper
1 shot espresso
Combine almond milk, maple syrup, cinnamon, turmeric, ginger, and black pepper in a saucepan. Heat on high until hot, but not boiling.
Pour espresso shot into desired mug. Using an electric frother, froth the almond milk mixture and then add to mug.
Time: 5 minutes