Tuesday, April 26, 2016

TUMERIC + GINGER LATTE with cardamom, vanilla, and reishi

This is a variation of the cardamom latte I've been really loving these days, this time using fresh ginger and turmeric as the base.

A little time-saving tip: 

Purchase a good amount of ginger and turmeric. If you buy organic you can simply rinse without removing peels. Cut into 1-inch pieces and mince, either by hand or using a food processor or Vitamix, according to manufacturer's instructions. Place a heaping tablespoon of either the minced turmeric and ginger combined or separate, into an ice cube tray or silicone mold and freeze until solid. Remove from mold and store in a glass Ball jar or other storage item of choice. I use these cubes for stir-fry, dahl, soups, tea, etc. It's really convenient to have at the ready!

Serves 3

1 T. ginger, minced
1 T. turmeric, minced
OR 2 cubes worth of ginger + turmeric combined and prepared as recommened above as "tip"
1 heaping tablespoon whole cardamom pods
1 piece of sliced, dried reishi mushroom
1 whole vanilla bean, cut in half
3 cups milk of choice [I love homemade tigernut milk, scroll down after clicking link for recipe]
1 - 3 T. honey, to taste

Combine ginger, turmeric, cardamom, reishi, and half of a vanilla bean in medium size saucepan. Add 6 cups of water. Bring water to boil. Reduce heat to maintain a simmer.

Simmer for 45 minutes or until liquid is reduced to half of its original quantity leaving approximately three cups.

Strain liquid, reserving pulp for another batch. Pour tea back into pot. Add milk and honey and slowly warm over low heat to just hot but not boiling. Serve immediately.

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