What We're Making: Turmeric Tonic Lattes
Nut milk has officially crossed over from a nutrition craze to a category all its own on grocery store shelves. But the benefits of making your own—or finding a quality local purveyor—far outweigh the preservative- and sugar-filled premade options. Therefore, when we spotted a Turmeric Tonic made with almond milk on the menu at organic coldpress juicery, eatery, and gathering space Healthy Being Cafe & Juicery in Jackson Hole, Wyoming, we immediately reached out to founder and wellbeing guide Jessica Vandenbroeke for the recipe. Packing in magnesium, zinc, and selenium—which possibly reduce stress, enhance sleep, and bolster your immune system—plus healthy fats that are a boost for your brain and metabolism, the drink’s almond milk base is both delicious and good for your overall wellness; the addition of turmeric (yet another favorite among the health-conscious set) gives the tonic anti-inflammatory properties as well. Blended together, the end result is the perfect combination of warm and sweet, making it an excellent end-of-day treat or mid-afternoon pick-me-up. Here’s how to make it at home.
Turmeric Tonic Latte
Yields 32 ounces
- 1 cup sprouted almonds (or 1 cup almonds soaked in water overnight)
- 5 cups purified water
- 3 whole dates, pits removed
- 1 pinch Himalayan sea salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cardamom
- 1/4 cinnamon
Rinse the soaked almonds in a strainer, checking for and removing any foreign objects. In a high-speed blender (like a Vitamix or Blendtec), add the almonds, then fill to the 5-cup mark with purified water. Add dates, then turn the blender on at the lowest speed, slowly ramping up to high. Blend for one minute.
Strain milk through a nut milk bag into a bowl or wide-mouth jug. Pour strained almond milk back into the blender and add spices. Blend on low for 15 seconds to mix, or longer for a warmer latte.