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Healing Iced Turmeric Ginger Latte

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  • 1 cup of milk (I like to use my homemade cashew milk, half & half, coconut milk or a blend of whatever milks I have on hand. If I’m feeling extra decadent I’ll add a splash of organic heavy cream)
  • About 1 inch of grated turmeric root (I peel as best I can and grate with a microplane)
  • About 1 inch of grated ginger root (I love to peel my ginger and store in the freezer and grate from frozen. It melts right into any dish or drink)
  • ¼ tsp ground cardamom (optional but gives it a great flavor)
  • ¼ tsp -1 tsp of ground cinnamon
  • Pinch of salt
  • Sweetener of choice (Stevia or maple syrup are great options)
  • About ¾ cup water (you can omit for a smaller but creamier portion)
  • Ice cubes


Option 1 (using heat)

  1. Gently simmer the grated turmeric, ginger and water in a saucepan over low heat for 8-10 minutes. This will help the turmeric and ginger release their juices and infuse the water.
  2. Pour mixture and remaining ingredients (minus ice cubes) into a blender and blend on high for 1 minute.
  3. Strain mixture through a fine mesh sieve and pour over ice.
  4. Adjust sweetener to taste.

Option 2 (no heat)

  1. Add milk of choice to a glass jar.
  2. Add all other ingredients except ice.
  3. Shake the jar vigorously and set in fridge.
  4. Let the mixture infuse in the fridge for at least 4 hours but overnight is best.
  5. Shake it a few times during this waiting period.
  6. Strain mixture through a fine mesh sieve and pour over ice.
  7. Adjust sweetener to taste.
  8. Enjoy!