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Have a hot cup of Turmeric Ginger Latté, also known as Golden Milk, whenever you feel like it with this easy to make Ginger Turmeric Latte Concentrate. I love the warmth it gives, and the feel good boost I get from it.
About ten years ago, a Michelin star chef was the first person to tell me about the many hundreds of published medical studies on the anti-inflammatory properties of turmeric. His mum had been diagnosed with cancer and when she was in hospital he focused all his attention on learning how to improve her diet for the best possible chance of healing and recovery, particularly because the hospital diet she was offered at that time was not the best in his view. He cooked and delivered all her food while she was in hospital, making sure she was eating dairy free and gluten free, with lots of fresh organic vegetables and scientifically researched antioxidant anti-inflammatory ingredients. One of those ingredients was turmeric, the absorption and positive effects of which he knew from various studies was enhanced by heat, good fats and the addition of black pepper. I have since had this combination confirmed by several nutritionist friends. My Indian friends also say that over thousands of years, traditional Indian cooking methods would always use turmeric with heat, a fat and black pepper in curries as well as in marinades where the ingredients would later be cooked.
When I was travelling in Australia a few years later, I was pleased to see ‘turmeric latté’ or ‘golden milk’ on the menus of several restaurants and cafes. It was usually served with coconut milk, almond milk or dairy milk (the source of a good fat), served hot (the heat) with a dusting of freshly ground black pepper (active ingredient piperin), so the Aussies got it right!
Tenina Holder wrote a recipe in her vegetarian cookbook for a turmeric latté mixture which inspired (thanks Tenina!) the development of my own recipe which I’m glad to share with you today. I love ginger so I’ve used it as the main flavour in this delicious drink concentrate. I hope you’ll enjoy having some in your fridge or a few cubes in your freezer to make a cup whenever you wish.
You can buy dried turmeric or the active ingredient curcumin in capsules from health food stores, however I prefer to use turmeric root in its natural form as a whole food, either as minced fresh turmeric or the well known bright golden powder. I add it to smoothies, soups or stews, and enjoy it as a ‘golden latté’ hot drink spiced with the warmth of ginger and a little black pepper.
This recipe is suitable for Thermomix TM6, TM5 and TM31.
Method
Turmeric Ginger Latté Concentrate
- Mince turmeric and ginger slices 5 sec/speed 7 or until fine.
- Scrape down sides of TM bowl with spatula, add coconut milk, pepper and honey then heat 20 min/60°C/speed 2, then set TM bowl aside to infuse 20 minutes.
- Pour through a fine sieve into a sterilised glass jar, cover with a sterilised lid and store in fridge up to 2 weeks. The sieved concentrate can be frozen in ice cube trays: transfer solid cubes to a freezer container and use within 3 months.
Golden Milk per serving
- Warm 250 g milk with 1-2 Tbsp turmeric ginger latté concentrate 5 min/65°C/speed 2 (for 2-4 servings, heat longer until 65°C is reached). Stir in 1-2 tsp honey per serving if desired.
- To create a froth on top, blend 30 sec/speed 5-9, increasing gradually to speed 9 and serve immediately with a sprinkle of freshly ground black pepper on top.
