Turmeric Chai Latte

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)

gluten Free Pumpkin PancakeIngredients:

1/4 cup pumpkin puree

3 tbsp almond milk

1 tbsp honey

3 eggs

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


  1. 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.
  2. 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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