We are finally experiencing our first signs of fall with cooler weather! This Chai Latte is perfect to have on a chilly morning, plus you get all the antioxidant benefits of Turmeric!
Turmeric Chai Latte
Recipe Credit: Tory Avery
Yields 8 Servings of tea concentrate
Total Time: 15 Min
Tea Concentrate Ingredients:
2 1/4 cups water
6 tbsp coconut sugar
4 black tea bags
2 tsp ground cinnamon
1 1/2 tsp ground turmeric
1 tsp vanilla extract
1 tsp ground ginger
1 tsp ground cardamom
1/4 tsp ground cloves
1/8 tsp ground coriander
Small pinch of black pepper
Latte Ingredients – Makes 1 Single Latte
3/4 cup coconut milk (or the milk of your choice – coconut and regular milk froth the best)
3/4 tsp coconut sugar – to taste
1/4 cup tea concentrate
1/8 tsp turmeric
You will also need:
Small saucepan, fine mesh strainer, immersion blender (optional)
To make the tea concentrate, combine all ingredients except for tea bags and vanilla in a small saucepan. Bring to boil.
Remove from heat and add the tea bags and vanilla. Let the mixture steep for at least 10 minutes.
Pour through a fine mesh strainer. Put the concentrate into a sealable container and refrigerate until ready to use. This will keep for up to 7 days. Shake well before using.
To make 1 latte, whisk together the coconut milk, coconut sugar and turmeric in a small saucepan. Heat over medium heat just until the mixture bubbles around the edges of the pan. Remove from heat.
Combine the warm milk mixture with 1/4 cup of the tea concentrate in a glass. Stir to combine. Garnish with ground cinnamon if desire. You can adjust the sweetness level by adding more or less sugar to taste; I prefer this only mildly sweet.
Note: If you prefer a frothy latte, use a milk frother or transfer the milk mixture to a deep container and pulse with an immersion blender until frothy. Then combine with 14 cup of tea concentrate and serve.
Healthy Pumpkin Pancakes (Gluten-Free)
1/4 cup pumpkin puree
3 tbsp almond milk
1 tbsp honey
1 tbsp coconut oil, melted, plus additional for pan
1 tsp vanilla
1/4 cup coconut flour
1 tsp cinnamon
Pinch of nutmeg
1/2 tsp salt
1/4 tsp baking soda
- In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients. Stir together until just combined.
- Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup batter onto the skillet. Cook until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat. Serve warm & enjoy!
Servings: 7 small pancakes
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