Makes 1 to 2 lattés
1 cup almond milk
1 tablespoon grated fresh turmeric (one small root)
1/2 teaspoon ground pepper (to help with curcuma (main ingredient in turmeric) absorption)
1 tablespoon grated fresh ginger
1/2 tablespoon organic honey
1.4oz (40g) vanilla protein powder
Pour the almond milk into a saucepan and add the grated turmeric, ginger and pepper. Let the almond milk simmer on low for 20 minutes to let the turmeric and ginger infuse.
Strain the turmeric almond milk into a large mason jar and add the honey and protein powder and mix well. Freeze for 6 hours/overnight.
Remove the the frozen almond turmeric latté from the freezer and defrost slightly in the refrigerator for 1 to 2 hours and break up the crystals with a spoon or–for a less labor intensive approach–purée the frozen latté with a hand-held immersion blender until a slushy consistency is achieved.
Drink for breakfast, before bed, or as a cooling anti-inflammatory drink on hot days!