Almond Turmeric Latté 

  • By Amanda Li
  • 09 Jun, 2016

A boldly spiced elixir that holds magical anti-inflammatory powers.  One must sip it to believe it. If you want to make this beverage immediately, skip steps 1 and 2, and replace with store-bought almond milk.


½ cup raw unsalted almonds
¼ tsp apple cider vinegar
1 tsp freshly grated turmeric (can be substituted with 1 tsp ground turmeric)
1 tsp freshly grated ginger root
1 tsp ground cinnamon 
1 tbsp honey 


Step 1

Place almonds and apple cider vinegar in a bowl, cover with water and soak overnight. Soaking nuts minimizes toxic substances such as phytic acid and tannins which inhibits the body’s ability to absorb vital minerals founds in nuts.

Step 2

Strain the soaked almonds and place in the blender along with 2 cups water. Blend until smooth. Strain once more through a fine mesh strainer or cheesecloth for smooth silky almond milk. Save almond pulp to make a warm bowl of breakfast porridge or add into baked goods for extra fibre and protein!

Step 3
Peel and finely grate the turmeric and gingerroot.

Step 4

In a small saucepan, bring the almond milk to a light simmer over medium low heat. Transfer back into the blender and add grated turmeric, ginger and cinnamon. Blend until smooth, adding a touch of honey if desired.

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