One weekend reading I featuring a link to Superfood lattes. The one that really caught my eye was the Turmeric Vanilla latte. When I made it, I thought it was alright. I wasn’t jumping through hoops for it. I think I didn’t like the accompanying powder spices in the drink, as they didn’t dissolve all the way.
But I did think that sweet potato would add a nice complimentary flavor to the drink. The chestnut-like flavors from a Korean sweet potato would work wonders with turmeric. And I was correct. The flesh from the root help rounded out the powdered spice, and give a smooth texture to the latte.
So why bother with turmeric? I like naturally healing foods, but I don’t talk about them often. I worry that people will misinterpret the strength of food, and over estimate them. Ignoring medical problems isn’t cool.
That being said, turmeric has a buttload of medical cures. But most people praise it’s ability to decrease inflammation. In fact, I kept putting in a teaspoon of turmeric into my shakes when my legs were hurting me from standing too long at my old job. I just wish I made this latte back then because it tastes much better than my shakes.
This is the best time of the year for this latte. Most of us are coming to an end to the winter season, and all the snow is melting. This latte is bright and cheery just like the spring. I recommend using sweet potatoes with white flesh to keep the yellow glow. But orange fleshed sweet potatoes will taste just as amazing, and give an equally pretty and vibrant color.
- 1 cup milk of choice
- 1 tsp to 1 tbsp agave or syrup of choice*
- 1/2-1 tsp of turmeric**
- 1 tbsp alcohol-free vanilla extract
- 2 tbsp cooked Korean or white sweet potato
1 In a blender, combine all ingredients. Blend on high for 30 seconds to a minute, making sure turmeric and sweet potato are fully incorporated in the milk. This also creates a nice foam.2 Pour into a small pot and heat on low, stirring occasionally. Make sure the milk doesn't boil! When heated all the way, pour into a cup and enjoy.
* If using a sweetened milk I would recommend using 1 teaspoon, if using unsweetened I recommend using a tablespoon** Turmeric can be bitter and have a hard time dissolving. So I recommending starting with half a teaspoon and adding more if desired.
