Turmeric chai latte

With Chamomile and Milky Oat Tops 

I love everything about this drink: the colour, the warmth of the chai spices and the touch of chamomile.

We devised this recipe to showcase the herb turmeric, while incorporating the calming herbs: chamomile and milky oat tops. While you can enjoy this drink at anytime during the day, it is particularly lovely to have in the evening. The chai spices help soothe a full stomach, while the turmeric, chamomile, and milky oat tops can help you wind down.

Turmeric has been used worldwide as a culinary herb – in India it is used in curries; in Japan, it is served in tea; in Korea it is used in drinks; in the United States it used in mustard sauce, cheese and as a preservative. In recent years, turmeric has received attention from both the medical and scientific communities for its health benefits; most notably it’s antioxidant and anti-inflammatory properties.1 Turmeric contains curcumin, the active ingredient. Curcumin has been shown to improve markers of oxidative stress and suppress inflammation; studies have shown that it can be beneficial for arthritis, metabolic syndrome, anxiety and inflammatory conditions.1 

One of the challenges of obtaining curcumin through consuming turmeric is that it is difficult to absorb and it is metabolized quickly. Luckily, black pepper contains an active ingredient called piperine, which enhances the bioavailability of curucmin by 2000%.2 That’s why you can find pepper in our recipe, to enhance the absorption of curcumin from turmeric.

While the amount of curcumin found in this latte is a lot lower than what is found in a supplement, it still provides a food source of antioxidants and anti-inflammatory properties. We love the combination of turmeric, chai spice, chamomile, and milky oats. We hope you enjoy!

– Sarah

Makes about 3 lattes 

Directions 

1. 
Chop the ginger up into fine slices. With your hands, peel the green cardamom skins halfway so you can see the seeds inside. 

2. In a small pot, combine water, cardamom pods, fennel, ginger, peppercorns, cinnamon stick, cloves and turmeric. Stir, and then bring to a boil for 3-5 minutes.  Turn off the heat.

3. Add in the chamomile and milky oat tops, and let steep for 3–5 minutes. 

4. Add the plant milk, and honey. Stir to combine. Turn the stove to medium heat, and reheat for 1 minute. 

5. Place the tea strainer over each cup, and fill. Taste, and add honey as desired.  

Further ideas and modifications

• 
If you prefer a frothy latte, you can add 2 tsp of coconut oil to the finished latte and blend.
• You can sprinkle cinnamon on the top. 
• For a stronger chai flavour, consider boiling the spices for a longer time.

1. Hewlings, S. J., & Kalman, D. S. (2017). Curcumin: a review of its’ effects on human health. Foods, 6(10), 92.
2. Shoba, G., Joy, D., Joseph, T., Majeed, M., Rajendran, R., & Srinivas, P. S. (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta medica, 64(04), 353-356.

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