I love this immune-boosting black pepper turmeric latte on cold mornings. With just 6 ingredients, this spicy, warming vegan drink is easy to make.
Happy Saturday friends!
We’re currently having a lazy morning that’s consisted of smoothies and Shark Tank… a.k.a our Saturday morning “cartoon.” It’s dark and drizzly outside, so we’re likely not leaving the house anytime soon.
I thought I’d take a second to pop in and share this super simple turmeric latte recipe. I posted it on Instagram earlier this week, but I thought I’d share it here too. Earlier this year, I stopped drinking *so much* coffee (not that I feel there’s anything wrong with coffee!) and started drinking more matcha. This week, I’ve moved onto this herbal tea turmeric latte.
It’s lightly sweet, nicely spiced, and creamy from the combination of coconut milk and almond milk. I love it with a grind of black pepper which sounds a little weird but “they” say that the anti-inflammatory properties of turmeric are activated when combined with black pepper, which is why Indian curries contain turmeric and also black pepper. I was scared at first, but I think it adds such an interesting spicy kick… and this is coming from the girl that used to despise pepper. Let me know what you think if you give it a try 🙂
Tea-cheers to a good weekend!
Black Pepper Turmeric Latte
- ½ cup light coconut milk
- ½ cup almond milk
- 2 Turmeric Tea Bags, such as Traditional Medicinals Medowsweet & Ginger*
- ½ teaspoon maple syrup, or sweetener of your choice, to taste
- A few grinds of freshly cracked black (or multicolored) peppercorns
- A dusting of cinnamon
- Combine the coconut milk and almond milk and heat until just boiling. Pour over 2 tea bags and steep for 3 to 5 minutes. Remove the tea bags and add maple syrup to taste. Finish the latte with a bit of freshly cracked pepper and a dusting of cinnamon.