Vanilla Turmeric Tea Latte

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 tsp Ginger, ground

• Refrigerated

  • 1 cup Almond milk

• Condiments

  • 1 tsp Honey

• Baking & Spices

  • 1 5-inch cinnamon stick
  • 1 Pinch Black pepper, freshly ground
  • 2 Cardamom pods
  • 1 Pinch Cayenne pepper, ground
  • 1 Pinch Nutmeg, freshly ground
  • 1 Peppercorns, black
  • 1 Star anise
  • 1/4 tsp Turmeric, ground
  • 1/2 Vanilla bean
  • 1/2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/2 tsp Coconut oil

Found on kitchentreaty.com

Description

Ingredients

• 1 cup almond milk (I like Silk Unsweetened Almondmilk or Silk Unsweetened Vanilla Almondmilk)
• 1 teaspoon to 1 tablespoon honey, to taste (can sub pure maple syrup for vegan version)
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground ginger (can sub 1-2 teaspoons fresh grated ginger, to taste)
• 1 5-inch cinnamon stick (can sub 1/8 teaspoon ground cinnamon)
• Pinch freshly ground black pepper
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon coconut oil (helps to increase absorption of beneficial compounds), optional
• 1/2 vanilla bean, seeds scraped and entire bean added
• 2-3 cardamom pods, crushed
• 1 star anise
• Pinch ground cayenne pepper
• Pinch freshly ground nutmeg
• Black peppercorns

Directions

• Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined. Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes. Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons). Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.