Kitchen Table: Chi’s Turmeric Latte

As the nights draw in and we start considering flicking on that central heating switch which has stood still for months, there’s no better time to enjoy a soothing hot drink. We called on Chi, co-founder of The Pressery and the first featurette of our Expecting series, to share with us her curative turmeric latte recipe.

Known for its anti-inflammatory properties, warming turmeric partners perfectly with almond milk (we recommend The Pressery’s organic option, naturally) for a drink that’ll sooth the soul and fend off any Autumnal aches and pains. A grind of black pepper is added, which Chi says is important: “Research has shown that in order for the body to absorb the benefits of turmeric, you also need to consume pepper at the same time to increase its bioavailability.”

Ghee is stirred in for added creaminess, but it’s also “A great source of vitamins A and E” says Chi, “and full of anti-oxidants and anti-viral properties. Great for those who are usually affected by dairy, ghee does not seem to cause an issue.” We suggest sipping slowly and reaping the rewards of one of nature’s most powerful herbs. Method below…

Ingredients:

1 heaped tsp organic turmeric powder
1 heaped tsp ghee/coconut oil
1 grind of black pepper
1 mug of almond milk

Method:

Pour the almond milk into a heavy-bottomed pan. Put onto a medium heat and whisk in the turmeric powder. Slowly warm the turmeric mix, add the coconut oil or ghee and black pepper. Do not heat to a high temperature, this only needs to be warm. Pour into your favourite mug and enjoy.

​Photography: Jess MacCormick

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