If a warming drink is what you need, and we may well need it this weekend, the spiciness of a turmeric latte is not to be beaten (only maybe by a chilli flavoured hot chocolate – that will come another time!). Turmeric is known for its’ anti-inflammatory and anti-oxidant properties, and the other spices in this drink are health promoting too, so its all round a great drink for soothing and comforting.
Liquid gold. Golden milk. That brilliant saffron-hued spice. We hear a lot about turmeric these days—also known as Curcuma longa—a member of the ginger family, and native of Southeast Asia. Valued for its brilliant hue and distinctive spicy-bitter flavor, its use as a dye, a spice, and in religious ceremonies dates back nearly 4000 years. Turmeric is a mainstay in Ayurvedic and Chinese medicine, thanks in large part to curcuminoids—three bright golden-colored, lipophilic polyphenols (curcumin, demethoxycurcumin and bisdemethoxycurcumin), collectively known as “curcumin” that are derived from the plant’s rhizomes. The main component of the root is a volatile oil containing turmerone.
Curcumin was first isolated almost 200 years ago. Curcuminoids, the phenolic compounds responsible for its color, make up 2-5% of turmeric, and exhibit antioxidant, anti-inflammatory, antiviral, antibacterial, and antifungal activity. In particular, curcuminoids have antioxidant and anti-inflammatory properties that may be useful in lessening the pain and inflammation of arthritis. Several studies have been conducted which have confirmed the anti-arthritic effects of curcumin in humans with both osteoarthritis and rheumatoid arthritis. For more detailed research, read here.
Turmeric Latte
Serves 1
2 cm piece fresh ginger, roughly chopped
2 cm piece fresh turmeric, roughly chopped (or 1 tsp ground turmeric)
5 black peppercorns
5 cardamon pods, lightly crushed
1 tsp ground cinnamon
200ml non-dairy milk
1 tsp maple syrup
- Place all the ingredients into a small blender and blend until broken down.
- Pour into a jug and heat in the microwave or in a pan, until boiling.
- Strain into a cup to serve.
Note: If you want to intensify the flavour, leave the spices in the milk for 1 hour after blending, before heating.