The other day I made two amazing discoveries–the first was matcha almond milk, and the second was turmeric lattes. I found the former at Trader Joe’s. I’m not sure if it’s new, but I don’t remember seeing it there before; as a fan of both matcha and almond milk, I definitely had to try it. Later that day, I had my first iced turmeric latte at a cafe near my apartment. I was skeptical at first, but I ended up loving it so much that I later looked up recipes to make on my own.
As I was about to make my first DIY iced turmeric latte, it occurred to me to use the matcha almond milk, which I hadn’t even opened yet. I wasn’t sure what to expect, but the end result was so delicious, I just had to share it! Apart from tasting good, both matcha and turmeric are known for their high antioxidant quantity. Plus, this recipe is paleo, vegan, dairy-free, and soy-free. Really, what’s not to love?
- 1 cup matcha almond milk (alternatively, 1 cup nut milk of your choice plus 1 tsp matcha powder*)
- 1/2 tsp ground turmeric*
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- dash of nutmeg
- dash of ground black pepper
- 1 tsp vanilla extract
- 1 tbsp pure maple syrup*
- 3-4 ice cubes
Instructions: Combine ingredients in a blender and blend it up! Serves 1.
What do you guys think? I can’t wait to try a hot version of this in the fall!
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