Celebrate International Tea Day with a golden milk twist

As we raise our cups in celebration of International Tea Day on May 21, why not join the festivities with a warm mug of Golden Turmeric Latte? Also known as ‘golden milk’, this drink derives its vibrant hue and distinctive earthy flavour from turmeric, a spice celebrated for its anti-inflammatory properties. The perfect turmeric latte is a harmonious blend of spices such as cinnamon, ginger, and nutmeg, complemented by creamy milk and a touch of sweetness which Salada Foods has combined in the Jamaica Mountain Peak Golden Turmeric Latte Pumpkin Spice.

Whether you prefer it as a soothing tea, a frothy latte topped with whipped cream, a smoothie, or even as a baked treat, there’s a recipe perfect for you.

RECIPES

1. Iced Golden Milk

Ingredients

2 cups of milk of choice (dairy or plant-based)

3 tablespoons maple syrup

2 sachets JMP Golden Turmeric Latte (Pumpkin Spice)

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon vanilla extract

1 pinch of black pepper

Directions

– Combine JMP Golden Turmeric Latte powder plus all ingredients in a cocktail shaker.

– Shake the mixture well and pour over ice into two serving glasses.

– Tip: To extract more anti-inflammatory properties from the JMP Golden Turmeric Latte, heat the mixture until warm and let cool naturally.

2. Golden Milk Cupcakes

Ingredients

160g (or 1 cup) unbleached cake flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon fine sea salt

2 sachets JMP Golden Turmeric Latte (Pumpkin Spice)

½ teaspoon ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon pure vanilla extract

80g (or ½ cup) coconut oil (softened to room temperature)

180g (1½ cup) unpasteurised honey

1 large egg

90 ml (1/3 cup) coconut milk

1 pinch of black pepper

Directions

– Preheat the oven to 325 °F and line a regular cupcake tin with paper liners.

– Sift together all dry ingredients along with JMP Golden Turmeric Latte powder in a medium bowl and whisk lightly to combine.

– Add the coconut oil and honey to a large bowl and cream together using a hand mixer until fluffy, about three minutes.

– Add egg and vanilla, and beat until combined.

– While mixing on a low speed, add one third of dry ingredients to the wet mixture and mix until only a few streaks of flour remain. Pour in one-half of the coconut milk and mix to combine. Alternate steps until complete.

– Divide the batter evenly between the prepared lined cupcake tin and bake for 14-16 minutes.

– Allow the cakes to cool on a wire rack completely before adding any decorations. Pairs well with meringue buttercream or caramel sauce or can be topped simply with whipped cream and cinnamon sugar.

3. Mango Turmeric Chia Parfaits

Ingredients

1 cup almond milk

¼ cup white chia seeds

1 mango blended

1 mango cubed or sliced

2 sachets JMP Golden Turmeric Latte (Pumpkin Spice)

Coconut yoghurt (or yoghurt of your choice)

Granola

Fresh strawberries

Directions

– Mix together almond milk, chia seeds, blended mango, and JMP Golden Turmeric Latte powder until dissolved. Let it sit for a minimum of 30 minutes in the refrigerator to thicken. Top with yoghurt, granola, fresh mango and fresh strawberries.

– Serve and enjoy!

4. Creamy Tropical Turmeric Smoothie

Ingredients

2 bananas fresh or frozen

2 cups frozen mango

2 cups coconut milk

2 sachets JMP Golden Turmeric Latte (Pumpkin Spice)

2 small thumbs of ginger

½ teaspoon ground cinnamon

Pinch of black pepper

Directions

–Add JMP Golden Turmeric Latte powder and all ingredients to a high speed blender and process until smooth.

–Taste and adjust flavours as desired. If the mixture is too thick, add more milk; if it’s not thick enough, add an extra handful of frozen fruits until the desired texture is reached.

–Feel free to add protein powder or almond butter for added protein and fats.