Turmeric Ginger Latte

• 2 cup coconut milk

• 1 tsp turmeric

• 1/2 tsp cinnamon

• 1 tsp ground ginger

• 2 tsp raw honey

• pinch of salt

• dash pepper

• tsp coconut oil

In a saucepan over medium heat, warm the coconut milk. Stir in the turmeric, ginger, and pepper. Simmer, but do not boil, for about 5 min. Stir in the honey and coconut oil.

Alternative:

Instructions

• Blend all ingredients in a high-speed blender until smooth.

• Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.

• Drink immediately.

Notes

• This may stain blenders and countertops. The color will eventually fade, but making a thick paste of baking soda and water and scrubbing the stain can help.

• Recipe can be halved or doubled if needed.

• This turmeric ginger broth from Kettle & Fire is perfect for the bone broth option.

Alternate amts:

1 cup coconut milk
3/4 teaspoon turmeric
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
2 teaspoons raw honey
pinch of salt

And another :)

Ingredients

• 1 1/2 cups coconut milk

• 1 1/2 cups nut milk

• 1 1/2 tsp ground turmeric

• 1/4 tsp ground ginger (see notes for fresh*)

• 1 whole cinnamon stick (or 1/4 tsp ground cinnamon // I prefer the stick!)

• 1 Tbsp coconut oil

• 1 pinch ground black pepper

• Sweetener of choice (i.e. maple syrup, coconut sugar, or stevia to taste)

Instructions

1. To a small saucepan, add coconut milk, almond milk, ground turmeric, ground ginger, cinnamon stick, coconut oil, black pepper, and sweetener of choice (I usually add 1 Tbsp (15 ml) maple syrup // amount as original recipe is written // adjust if altering batch size).

2. Whisk to combine and warm over medium heat. Heat until hot to the touch but not boiling - about 4 minutes - whisking frequently.

3. Turn off heat and taste to adjust flavor. Add more sweetener to taste or more turmeric or ginger for intense spice + flavor.

4. Serve immediately, dividing between two glasses and leaving the cinnamon stick behind. Best when fresh, though leftovers can be stored covered in the refrigerator for 2-3 days. Reheat on the stovetop or microwave until hot.

Notes

*If using fresh ginger, I suggest grating 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) into the mixture and then using a fine mesh strainer when serving to strain out the ginger for creamy texture.
*Nutrition information is a rough estimate calculated without sweetener.
*Recipe heavily adapted from the lovely Nutrition Stripped!

Ingredients: 

• 1/2 cup coconut milk

• 1/2 cup filtered water

• 1 tsp. ceylon cinnamon

• 1 tsp. turmeric powder

• A pinch of pepper*

• 1 tsp. vanilla extract

• 1/2 tbsp. grass-fed butter or ghee

• 1 tbsp. Collagelatin (bloomed in 2-3 tbsp. water)

• Stevia, xylitol, or monk fruit sweetener to taste

• Optional add-ins: 1/2 tsp. ginger powder, 1/2 – 1 tbsp. coconut butter, 2 tbsp. Bulletproof Collagen Protein, pinch of nutmeg

Instructions:

1. Add all ingredients to a small saucepan and heat on low-medium until the gelatin has dissolved completely.

2. Taste and adjust the sweetness to your own taste buds.

3. Pour the mixture into a blender and blitz for 30 seconds – 1 minute.

4. Pour into your favorite mug and enjoy!