1/2 cup coconut milk, full fat or lite
2 cups almond or cashew milk (or non-dairy of choice)
1/2 Tbs coconut oil
1/2 tsp turmeric
1/4 tsp cinnamon
1/4 tsp cardamom
1/8 tsp black pepper
2 medjool dates*, pitted
1/2 cube fresh ginger**, peeled
1 tsp Ceremonial or Culinary Matcha
1) In a small saucepan over low-medium heat, whisk together milk, coconut oil and spices until warm. Do not let mixture come to a boil. Remove saucepan from heat and allow to cool for 10 minutes.
2) Once mixture has cooled, transfer to blender cup with pitted medjool dates and fresh ginger. Blend mixture until smooth (make sure your blender can handle warm liquids or you might have an explosion on your hands...)
3) Transfer turmeric latte to 2 10-12oz mugs, prepare 1 tsp of Matcha in 2-4 oz water. Pour over latte.
4) Top with a sprinkle of coconut sugar and enjoy!
*Can also sub with 1 Tbs honey or maple syrup
**Can also sub with 1/4 tsp ground ginger.
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