Honey and Tumeric Chai Latte
Tumeric seems to be the ‘buzz food’ at the moment. Not only is it tasty, it’s an anti-inflammatory and is rich in anti-oxidants as it contains curcumin. It is also loaded with many healthy nutrients such as protein, dietary fibre, niacin, Vitamin C, Vitamin E, Vitamin K, potassium, calcium, copper, iron, magnesium and zinc.
Add that to cinnamon and cardamon, and a few other healthy spices and you have a delicious winter warmer that is good for you. Go you!
Chai is usually made with black tea as a base. In this recipe I have left it out, but you can add it if you want to. Just add 2 teaspoons of black tea leaves to the mix, and make sure that you pour the mix through a strainer on it’s way into the cup. Really, there are no hard and fast rules to the spices that you put in. Feel free to play around and mix it up how ever you want.
1 440ml can of coconut cream
milk - almond, soy, oat, rice or dairy
fresh ginger (size of thumb)
2 star anise
2 tsp tumeric powder
1 decent pinch of pepper
2 tsp cinnamon
1 tsp cardamon (or 4 cardamon pods, crushed slightly)
3 generous tbsp honey
Empty the coconut cream into a saucepan. Refill the can with your choice of milk, and add that to the pan. Half fill the can with water and add that too. Peel and grate the ginger into the milk mix. Add all of the spices and the honey. If you have time, leave this mix to steep for a few hours, it will make the taste of your latte so much deeper.
Over a medium heat, whisk the mixture as it heats through. Don’t boil it. Pour it through a tea strainer into mugs and enjoy.
You will notice that there is quite a bit of spice sediment in your cup as you drink. I find I need to mix mine with a spoon a few times while I drink it, but you can also leave it merrily sitting in the bottom of your cup.