Turmeric and Ginger come together to make this delicious variety of “Golden Milk” latte that helps boost your immune system and kick the detoxification process into high gear!
We’ve been under the weather this week as we experienced an ABRUPT change in season and temperature here in Minnesota! All of a sudden it’s cold and seems like it’s raining constantly!
It’s raining – again – today, So I reached for the turmeric and ginger root in hopes of reuniting my soul with comfort… you know what I mean?
I looked around everywhere, it seemed, for somewhere that said it was okay to make turmeric golden milk tea – sans coconut oil and coconut milk. I greatly appreciate the benefits of coconut products, especially coconut oil and coconut milk, but I’m not a coconut-oil-solves-everything kind of girl. It makes my stomach queasy and my body feel heavy if I have it in a beverage straight up like this. If you’re a coconut oil believer, by all means, put some coconut oil in here. But I was looking to keep it out this time. Anyways, I couldn’t find an oil-free version anywhere on this great expanse called the internet, and although I’m sure it exists, I couldn’t find it. So I made my own!
Previous Golden Milk recipes I’ve called have you prepare a turmeric “paste” ahead of time, and I have a deep appreciation for the preparation in these recipes.
But today, I needed something fast and I had nothing prepared, and no paste.
So here’s what I did, and it was FANTASTIC. Totally hit the spot for me today.
Immune Boosting Turmeric Ginger Latte (Oil-Free)
12 oz Vanilla Flax Milk (Good Karma brand – not an affiliate but I should be ‘cuz it’s delish) Any kind of milk will do here. If not a vanilla milk, feel free to add a drop of vanilla extract – maybe 1/4 tsp)
1 heaping tsp organic ground turmeric
1/2 tsp ground black pepper
About a 1/2in by 1/2 in square of fresh ginger root
A few dashes of cinnamon
1 packet raw stevia (or a Tbs Maple Syrup or Agave, whatever sweetener you prefer or have on hand)
Blend together (cold) in a nutribullet or Ninja cup (I have a Ninja with a cup attachment). A high-speed blender will ensure that the fresh ginger blends up appropriately and doesn’t make your drink chunky, but if you have a standard blender, then just mince your ginger very well.
Once blended, pour into a saucepan and heat on low until warm to drink.
This recipe hit the spot for me today. And if you’re still under the weather, check out my post of vegan-friendly DIY cold and flu remedies here.
Please let me know if you tried it and enjoyed it, or if you had to make any adjustments!