The best way to enjoy turmeric is with black pepper, since it increases the spice’s anti-inflammatory compound curcumin. Fat is necessary for better absorption, but you don’t have to go crazy: A cup of coconut, cashew, or almond milk for this latte has more than enough to do the trick.
2 cups coconut, cashew, or almond milk (unsweetened and unflavored)
1 teaspoon turmeric powder
1 teaspoon vanilla extract
1⁄4 teaspoon ground cinnamon
Pinch ground black pepper
Honey or agave (optional)
In a small soup pot, heat all ingredients except for sweetener over low-medium heat.
Stir as needed.
Use an electric frother or whisk to create a foamy consistency.
Remove from heat and divide into two mugs.
Sweeten with honey or agave, if using.
