Isn’t it crazy how far we’ve come in society. Years ago a soy milk latte was about as crazy as things got, reserved for people who became violently ill consuming dairy, or seriously OG vegans. These days you could order a blue mermaid latte and no one would bat an eyelid. I swear I heard something about a cafe serving broccoli lattes the other day, literally DOES NOT SHOCK ME. While the rainbow lattes are pretty, the yellow one is pretty high up there with it’s health benefits.

By ‘the yellow one’ of course I’m talking about the humble turmeric latte. The first of the rainbow lattes to emerge, before beetroot or spirulina came along. I’ve mentioned turmeric before for it’s host of healing properties. India has been using it for thousands of years as both a flavoursome spice and medicinal herb. It’s an anti-inflammatory + antioxidant powerhouse due to curcumin, the main active ingredient in turmeric. While it might seem odd adding pepper into a latte, it’s not there for a laugh! Studies have shown that black pepper can help the body to absorb the curcumin so make sure you don’t skip it. Lastly… A turmeric latte is best made using coconut milk due to the higher fat content compared to something like an almond milk. Studies have also found that curcumin is better absorbed by the body when consumed with fat as turmeric is fat soluble. If you’re using a low fat content milk, simply add a teaspoon of coconut oil in the mix and you’re in business!