Even Melbourne's Doing It

We've just returned from a weekend break in Australasia's coffee capital (arguably), Melbourne. It was a food and wine filled few days "balanced" only by the fact we walked everywhere because it was spectacular weather: sun in Melbourne is stereotypically a rarity. It had been seven years since I visited the city and I was blown away by the restaurant scene, it's incredible... the people to good-places-to-eat ratio in the city must be 1:1. 

Anyway, what struck me is that even the coffee snob capital isn't immune to the whole food trend. A funky café we visited in St Kilda offered a turmeric latté. I tried it. And it was richly warming and flavourful, it tasted sort of like a chai latté but earthy with the addition of turmeric and more luxurious made on the coconut milk.

Have you tried one? Or even made one? I tweaked this recipe so it would taste more like the exquisite one I experienced in St Kilda but have a try, a play around; it's a soothing start to a cold winter's morning.

A Melburnian Turmeric Latté

Serves 2

Ingredients

• 1 can coconut milk

• 1/4 cup water

• 1 tblspn honey (or sweetener you prefer: maple syrup, agave)

• 1 tspn ground turmeric

• 1 tspn ground cinnamon (or one cinnamon stick)

• 2 cardamom pods

• pinch black pepper

• small grating of fresh ginger (or 1/2 tspn of ground ginger

• 1 tblspn coconut oil

Instructions

Place all ingredients into a small pan and bring to a boil, whisking well to combine. Reduce heat to low and leave to simmer around 10 minutes. Strain, then pour all ingredients into a blender, blitzing until thick. For a fuller, thicker drink add 1 tablespoon of coconut oil and blitz.

Also, I'll be posting a guide this week on where we ate, drank and visited.