Organic Turmeric Latte

Directions

Start with the paste. This recipe makes a generous batch of servings. Making it can be messy so its best to make a batch load for the fridge (it’s also safe to freeze). The paste also makes an awesome base for curries. Yum!

• Using disposable gloves (or being prepared to have bright yellow, turmeric stained hands for a day or so), peel the turmeric and ginger roots.
• Blend in a high-speed blender (we use our Nutribullet, which is now permanently yellow), along with the black pepper, cinnamon and enough water to aid the blending (approx. 150ml). Blend until the mix is a smooth paste (you may need to do this in two batches, and give your machine an occasional rest, to avoid overheating).
• Add the paste and the remaining water to a small / medium stainless steel saucepan, and heat gently to warm the mixture slightly. Next stir in the coconut oil, allowing it to melt and become thoroughly combined into the paste.
• Store the paste in two 500ml sterilised glass jar, allowing them to cool fully before securing with the lids. Store in the fridge for up to 6 weeks. This mix can also be divided and frozen until required, keeping for 3 months frozen.

To serve

Heat the coconut milk in a small pan on the hob until its hot but not boiling. In your serving glass / mug, add 1 heaped teaspoon of the turmeric paste and a small drizzle of maple syrup to a little hot water (not quite boiling), stirring to form a thinner paste. Pour in the hot coconut milk and continue to stir until combined.

Decorate with a sprinkle of ground cardamom and turmeric.