Loving this recipe. An easy way to enjoy the healing, anti-inflammatory properties of Turmeric.

*Serves 1

INGREDIENTS

1 cup unsweetened almond or coconut milk
1 heaping tablespoon fresh turmeric root, grated (or use approximately 2 teaspoons turmeric paste – see below)
1 teaspoon cinnamon
1 tablespoon grated fresh ginger root (or 1 teaspoon ground)
2 teaspoons coconut oil
Raw honey or sweetener of choice to taste
Pinch of black pepper (optional)

Note:
To make the turmeric paste, combine 2 parts turmeric powder with 1 part boiling water. Mix and store any extra in the fridge for up to 5 days.

METHOD

Gently warm the almond or coconut milk in a small saucepan. Do not boil. Add turmeric, ginger and cinnamon. Next, combine the coconut oil with the mixture and gently heat together until melted. Use a wire whisk or immersion blender to create a foam. Continue to stir until frothy and heated through.

Stir in honey or sweetener of choice to taste. Sprinkle with cinnamon if desired. Sip, savor & enjoy.

- See more at: http://kaleandchocolate.com/recipe/creamy-turmeric-latte/