The best way to enjoy turmeric is with black pepper, since it increases the spice’s anti-inflammatory compound curcumin. Fat is necessary for better absorption, but you don’t have to go crazy: A cup of coconut, cashew, or almond milk for this latte has more than enough to do the trick.
2 cups coconut, cashew, or almond milk (unsweetened and unflavored)
1 teaspoon turmeric powder
1 teaspoon vanilla extract
1⁄4 teaspoon ground cinnamon
Pinch ground black pepper
Honey or agave (optional)
In a small soup pot, heat all ingredients except for sweetener over low-medium heat.
Stir as needed.
Use an electric frother or whisk to create a foamy consistency.
Remove from heat and divide into two mugs.
Sweeten with honey or agave, if using.
The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.
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