I have been wanting to write this post for a while now because I love this recipe. But life happened and little Luna joined our family – so my time blogging has been very short-lived this last couple weeks.
It’s been 11 days since Luna made her entrance into our world and we have sort of fallen into a routine – I say sort of, because really everyday is different; but it certainly gets easier and easier to get other things done.
So, today while our little peanut is sleeping – I am powering through this post.
There are a million tasty versions floating around the internet – because turmeric is very popular right now. But I still wanted to share mine because I’m truly loving it. I love chai lattes but because I’m a coffee drinker and usually have my caffeine fix early in the AM I try not to drink too much caffeine if at all later in the day. That’s why this recipe is so perfect. It reminds me of a chai latte, it has beautiful spice, its aromatic and offers a little sweetness which is what I often crave later in the day – but it comes without the caffeine.
A couple of weeks ago I was lucky enough to get a little Mob Honey, Wild Raw Honey in my YYC Growers Harvest Box , which I obviously used for this recipe. Wild raw honey is so different from regular old store-bought mass-produced honey – believe me, you can taste the difference.
I have made this recipe with almond milk, regular milk, and soy milk – and truthfully they are all good – I think soy first, almond second and regular milk third…but the other day I decided to make it with oat milk and I can say without a doubt – WINNER WINNER CHICKEN DINNER. I use Earths Own, So Fresh Oat Milk and I’m telling you it is absolutely amazing.
But, you can of course use any milk or plant-based milk product you like – they all work, this is just personal preference.
YIELD – approx. 4 cups
- 4 cups of oat milk (I use Earths Own, So Fresh Oat Milk)
- 2 tsp. turmeric
- 1/2 tsp. allspice
- 1/8 tsp. white pepper
- 2-3 cinnamon bark sticks
- 1 inch chunk of fresh ginger, sliced into a few pieces
- 2 tsp. raw honey (I used Mob Honey, Wild Raw Honey)
- Rose petals (optional garnish, you can get at Silk Road Spice Market)
- Place spices (turmeric, allspice, white pepper), cinnamon bark, fresh ginger and honey into a heat safe jar.
- Warm oat milk in a heavy bottom pot on medium heat. Once the oat milk starts to bubble, pour into jar.
- Let sit and cool for 2-3 minutes stirring occasionally, allowing all the flavours to release and come together.
- Put lid on and shake to combine.
- Pour into mugs and garnish with edible rose petals and enjoy.
*SPECIAL NOTE: Latte and can be kept in the fridge for 2-3 days, just warm again before serving or serve over ice. If you find the latte to rich, too thick or too strong – add 1 cup of boiling water to the mix, this will thin it out and mellow the flavour for you.
This is the perfect warm and cozy treat, especially on those snowy days – we’re still getting.
Till the next recipe.