Turmeric lattes are the bomb diggity

If you haven’t gotten onto turmeric lattes yet, you are missing out! For one, they taste like being cuddled by the Dalai Lama but (apparently) more importantly, they have a million health benefits!


Turmeric contains phytochemicals with medicinal properties. The main group of these are called curcuminoids and the most beneficial of them is curcumin. Over 9000 studies have been conducted on these compounds and their benefits include:

  • Prevents and treats cancer
  • Prevents and treats Alzheimer’s
  • Antidepressant
  • Aids digestion
  • Fights cold and flu
  • Reduces risk of heart disease
  • Lowers blood pressure
  • Balances blood sugar
  • Reduces aches and pains
  • Anti-inflammatory
  • Anti-fungal
  • Anti-bacterial
  • Aids with healing wounds
  • Stabilises mood
  • Aids weight loss
  • Reduces period pain
  • Optimises cholesterol levels
  • Helps with arthritis
  • Improves brain function
  • Improves memory performance
  • Lowers risk of brain disease
  • Antioxidant effects
  • Reduces ulcers
  • Antiseptic

Turmeric also contains high levels of manganese and iron and good levels of vitamin B6, fibre, copper and potassium too. I kid you not, this is all real. It’s pretty incredible stuff!

Important to note: Curcumin has very low levels of bioavailability. Most of it gets digested before it can be absorbed UNLESS you have it with black pepper. Even 1/20th of a teaspoon can increase its bioavailability by 2000%. Seriously. That is all you need and you’ll be cured of like anything. Curcumin is also fat-soluble, so you want to be having it with something like coconut oil, olive oil, avocado or nuts to get the most out of it.


Turmeric Latte Recipe
Serves 2


  • 2 Cups nut milk of choice
  • 2 tsp turmeric (freshly grated or powder)
  • 1 tsp ginger (freshly grated or powder)
  • 1 tsp cinnamon (or 1 quill)
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla essence (optional)
  • Pinch of ground black pepper
  • 1-2 Tbsp rice malt syrup, raw honey or sweetener of choice (optional)


  1. Place milk in a small pot over low heat.
  2. Stir in turmeric, ginger, cinnamon, nutmeg, vanilla essence and pepper.
  3. Turn the heat up so it almost boils, then turn it back down and warm for about 5 minutes, occasionally stirring.
  4. Add your sweetener if using.
  5. Take off heat and strain if using grated turmeric and ginger. Remove cinnamon quill.
  6. If you want it to be foamy, you can use an immersion blender to fluff it up, otherwise serve as is.

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