Monday, December 30, 2019

White Ginger Turmeric Latte Recipe

Disclaimer: My thanks to Sonoma Syrup for sponsoring this post. I only work with brands that I personally use and want to share with my readers 

I love the tingle and zing of ginger, especially fresh ginger, but lately, I’ve been using Sonoma Syrup White Ginger Infused simple syrup to add a bit of spice and warmth to Winter recipes. Just this past week I used it in both applesauce and turmeric latte or golden milk. Instead of using sugar in applesauce, I added 1/4 cup of the white ginger infused simple syrup to 8 peeled and diced apples and the juice of one lemon. This was a change from the usual cinnamon, and it was particularly good on potato pancakes. 

I’m a bit of a latecomer to the pleasures of "haldi doodh" also known as turmeric latte or golden milk. A traditional drink in India, it is purported to have all kinds of health benefits including everything from warding off colds to curing acne to supporting weight loss. I can only speak to one benefit, which is aiding in sleep. Growing up I drank warm milk on nights I couldn’t sleep. It might have been the power of suggestion, but I still associate warm milk with sleep. Turmeric latte is a soothing, relaxing and warming beverage, and my version is enhanced with the addition to ginger and black pepper. 

Turmeric latte is a very flexible recipe. A pinch of black pepper and a bit of ginger both supposedly enhance the anti-inflammatory properties of the turmeric but also complement the flavor of turmeric and milk. While adding sweeteners is not traditional in golden milk, it is used in a lot of contemporary recipes. Some recipes use maple syrup or honey to sweeten golden milk, but white ginger infused simple syrup is particularly good. Be sure to use really fresh turmeric powder in this drink, if you use between 1/4 and 1/2 teaspoon per serving it won’t be gritty or require straining but it will be golden. 

White Ginger Turmeric Latte 
makes 2 servings 

2 cups of milk, dairy or non-dairy
1/2-1 teaspoon ground turmeric
1/2-1 teaspoon Sonoma Syrup white ginger syrup
Pinch black pepper

In a small saucepan combine the milk, turmeric, syrup and pepper. Heat over medium heat and whisk until frothy. When hot remove from the stove and taste. Adjust the amount of turmeric and syrup to your liking.