Weather: 10 degrees, dense fog
What I’m listening to: the sounds of an airport gate on New Years Day
Often, there’s somewhat of a delay when it comes to food trends reaching Alaska. At the beginning of every new year, publications across the country are writing about what happened in food last year and what they are predicting will be big in the year ahead. One very current and prolific trend I’ve been seeing as we head into 2017 is turmeric. Most of us are familiar with turmeric as that vibrant yellow-gold spice powder that is prominent in Indian curries. Turmeric has many medicinal uses and health benefits; it is commonly used as an anti-inflammatory, a cough suppressant, and a mood lifter, among many others. Because of its benefits, people have taken to drinking turmeric on the daily, in the form of a drink called a turmeric latte, otherwise known as golden milk. Apparently the drink is wildly gaining in popularity and has somewhat of a cult following.
Upon never having encountered an eye-catching mug of golden milk here locally and being curious what all the fuss was about, I did a little research and made one here at home. It also gave me the opportunity to use my brand new and long-awaited milk frother gadget I got from my fiancée for Christmas. A word to the wise: unless you want your counter top, clothing, and kitchen towels to be stained an impossibly bright neon yellow color, be careful with your latte. I particularly don’t recommend splattering it all over the kitchen with your new milk frother. Just saying.
But back to the golden milk, it’s surprisingly delicious and ever so soothing and warming. The flavor is somewhat reminiscent of a chai tea latte, but is thicker in texture, is missing the black tea and caffeine, and has a more exotic aroma. It has a little heat to it, the way all the coziest of hot beverages with spices do. And as we have a great deal of winter weather left, we will be needing all the healing, creamy hot beverages we can get to keep us warm and healthy for the New Year.