Imagine a drink that satisfies your sugar cravings and boasts anti-inflammatory, debloating, gut healing, and mood boosting properties. Sounds pretty amazing, right?
Now, your dream can become a reality thanks to Australian culinary queen, Donna Hay. She’s graciously shared two of her latte recipes—a turmeric, ginger and coconut latte and a cashew chai latte—from her latest issue of Fresh + Light, and they do not disappoint.
Keep scrolling through for the full (super easy) recipes.
This warming latte is delicious and also really good for you as both ginger and turmeric have incredible anti-inflammatory properties.
10cm-piece (60g) fresh turmeric, thinly sliced
8cm-piece (30g) ginger, thinly sliced
2 sticks cinnamon
400ml can coconut milk
3 cups (750ml) coconut water
ground cinnamon, to serve
Place the turmeric, ginger, cinnamon sticks, coconut milk and coconut water in a medium saucepan over medium heat. Cover with a lid and cook for 8–10 minutes or until mixture comes to the boil. Remove from the heat, strain and whisk to combine. Top with ground cinnamon to serve.
Not only is this cashew chai latte super simple to make, but it tastes a million times better than store-bought blends.
2 English breakfast tea bags, tags removed
1 teaspoon grated ginger
½ teaspoon ground cardamom
2 sticks cinnamon
½ teaspoon ground cloves
¾ cup (115g) raw cashews
2 vanilla beans, halved and seeds scraped
1.25 litres water
8 fresh dates (120g), pitted
2 tablespoons white chia seeds
Place the tea bags, ginger, cardamom, cinnamon, cloves, cashews, vanilla bean and seeds, water and dates in a medium saucepan over medium heat. Cover with a lid and cook for 8–10 minutes or until mixture comes to the boil. Remove from the heat and remove and discard the tea bags, vanilla beans, and cinnamon. Using a hand-held blender, blend the mixture until smooth and creamy. Divide between glasses and top with the chia seeds to serve.