It seems like everyone and their mother is lauding the health benefits of turmeric these days. Whether it's in the form of a recipe or a supplement ad, it's hard to peruse a health-conscious magazine, website, and/or cookbook without finding some mention of the impressive health benefits of this vibrant orange spice.
As research continues to accumulate on the myriad health benefits of turmeric, more and more recipes featuring this anti-inflammatory ingredient are starting to emerge. No longer is turmeric rarely found in anything other than curry. Health-conscious cooks are getting creative!
One of the most popular recipes to hit the health food market in recent months has been turmeric lattes. I will be completely honest with you. When I first heard about this creative new offering, I felt almost zero desire to try it. I just couldn't imagine how a beverage featuring a spice that I associate with a rich Indian curry could make for a pleasant beverage.
Despite my skepticism about the likelihood of its appeal, my curiousity finally got the better of me and I decided to try a turmeric latte. Much to my surprise, I liked it! While it did remind me a little bit of a rich curry sauce, I enjoyed it. Somehow, it does work as a beverage.
It has become increasingly possible to buy turmeric lattes in restaurants and coffee houses but, when they are being sold for the "bargain" price of around $8 a pop, I decided that I wanted to try making my own. Much to my delight, it's really quite simple!
4 cups of filtered water
1 cup of unsweetened coconut shreds
2 - 3" nub of fresh turmeric, finely chopped (about 2 tsp)
2 - 3" nub of fresh ginger, finely chopped (about 1 Tbsp)
1/2 tsp cinnamon
2 tsp of raw honey, maple syrup, or natural sweetener of choice (optional)
Gently simmer water, coconut shreds, turmeric, ginger, and cinnamon in a covered medium-sized saucepan for 3 to 5 minutes. Turn off heat and let sit for 5 to 10 minutes with lid on.
Transfer to a blender and blend on high to release as much flavour from the coconut shreds and spices as possible. Blend well.
Use a strainer or milk bag to filter out the grated spices, being cautious not to burn yourself with the hot liquid.
Sweeten to taste and enjoy right away or store and reheat, adding sweetener when ready to serve. Beverage keeps in fridge for up to 4 days.
Makes 2 to 4 servings.
Coconut--Studies have found that MCTs (the primary form of fat found in coconut oil) can help increase energy expenditure and help enhance physical performance.
Turmeric--Curcumin, one of the active components in turmeric, is known to possess anti-inflammatory, liver-protective, and cognitive benefits.
Ginger--Ginger is traditionally used to address digestive upsets, including spasms, indigestion, dyspepsia, and flatulence, but can also help relieve some of the symptoms of bronchitis, coughs, and colds.
Cinnamon--Not only does cinnamon taste delicious, it helps to support and maintain healthy blood sugar levels.
Honey--It would appear that raw honey can help reduce mucus secretion and cough. In fact, according to one study, raw honey might be just as just as effective as diphenhydramine, a common ingredient found in over-the-counter cough medicines.**
**Cochrane Database Syst Rev. 2012 Mar 14;(3):CD007094. doi: 10.1002/14651858.CD007094.pub3