I’ve been really into using turmeric lately, both for its health benefits (it’s long been used for its powerful anti-inflammatory properties) and the distinctive gingery flavor it brings to dishes. Since my favorite drink of the summer was the Golden Eye, I decided it was time to experiment with creating a warming winter version that would give me a double dose of antioxidants and caffeine in a delicious afternoon pick-me-up.
For part 2 in our partnership with Nespresso, we’re Experiencing a Cup Above — making the everyday extraordinary by taking time to feed our bodies and souls with the very best. I make the espresso for this latté from my Nespresso VertuoLine Evoluo (it also brews large-cup coffee), and the taste is always exceptional thanks to the fact that Nespresso selects only the top 1-2% of coffee from the world’s finest coffee-producing regions.
Everyone in my family is a major coffee drinker — when we get together for holidays, someone inevitably heads straight to the kitchen to start brewing, and we always end the night with dessert and decafs. I can’t wait to let everyone sample this extra special version this year — kind of like a specialty coffee cocktail, sans alcohol. (I have a feeling my dad might not be quite ready for turmeric in his coffee, so I’ll have plenty of the straight-up stuff at the ready, too.)
For a larger gathering, I’ll make a big pot of the turmeric-infused almond milk and let it warm on the stove until guests are ready to drink. Then all that’s left to do is ladle some into a mug, brew a shot of espresso (with the push of a button), and add it to the drink. Bonus points that keeping the mixture simmering on the stove fills the kitchen with all kinds of wonderful holiday aromas. Happy holiday sipping!
ps – If you’re still looking for a few last minute gifts, take it from me: the Nespresso VertuoLine Evoluo is perfect for any coffee lover on your list.
*photos by kate lesueur
- 4 cups almond milk
- 1 teaspoon peeled chopped fresh ginger
- 1 tablespoon coconut oil
- 2 teaspoons ground turmeric
- 1 teaspoon ground cardamom
- 1 vanilla bean pod, split
- 1 tablespoon maple syrup
- 4 shots of espresso
- In a blender, combine the almond milk, ginger, coconut oil, cardamom and turmeric. Blend on medium-high for one minute. Pour into a saucepan and add the maple syrup, salt, and vanilla bean. Bring to a simmer over moderate heat.
- Remove from the heat, strain, and pour into 4 mugs. Add a shot of espresso to each, and serve with raw sugar.
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