On my last visit to Melbourne my sister in law took me to one of her favourite cafe's on the Mornington Peninsula. I feel pretty fortunate having family in the Mornington area; it truly is a lovely part of Victoria that is blessed with fine food and wine. My sis-in-law is an avid foodie like myself, so whenever we meet up its like a whirlwind of foodie extravagance!
The cafe she took me too was serving golden latte's. She had intrigued me with these already by tagging me on Instagram in some cafe visits (#thisiswhyyouneedtomovehere), knowing how much I love a glorious cup of spiced milky goodness.
As soon as we sat down I had ordered mine, and let me tell you I was not disappointed! Creamy steaming hot almond milk spiced with just the right level of pepper, turmeric, ginger and cinnamon. Just glorious. Besides the absolute taste sensation, the other marvelous fact about this type of beverage is the nutritional boost it holds. The potent antioxidant properties of ingredients such as turmeric, ginger and pepper have been studied over and over, and are now well known for their immune boosting, free radical fighting capacity. These facts, on top of the simplistic point that this beverage is so damn tasty, make this nutritionist pretty happy.
Now, the thing is, as soon as I have something I have not had before, my mind goes instantly into over-drive deciphering how to make said item of deliciousness myself. Therefore, as soon as I got back to Brisbane I set about replicated this warm cup of bliss. I didn't have a juicer to make the fresh juice extractions I could see the café were using, as one of my besties had nabbed it back from me. I also wanted a quick and easy version that I could make up on a whim.
My answer to this was to throw all ingredients into the blender and whiz. Whiz away until magnificently delightful yellow hued milk was formed. Then, in was just a matter of strain and drink. Mission officially accomplished.
If using homemade almond milk, use this recipe here subsituting almonds for cashews. There are also some wonderful almond milks on the market now that are very fresh and perfect for this latte. Othewise, you can use store bought dairy free milk of choice.
Place all ingredients in a high speed blender and blend till smooth and creamy. Then, simply pour the contents from the blender into a saucepan and use a strainer to capture any fiberous roots and spices.
Place the saucepan containing the strained milk on a low heat with the lid on, and bring to a low boil, watching carefully to ensure the pot does not boil over. (Alternatively, if you have a milk frothier you can pour the milk into this machine in batches and simply heat this way).
Take the milk off the heat and pour into mugs to serve. Top with a spinkle of cinnamon powder and add a little honey if desired.