Kill two birds with one stone with this Coffee Turmeric Smoothie. Get your coffee fix but reap the benefits of this good-for-you smoothie filled with healthy ingredients.
How do you pronounce “turmeric”? Do you say tOOOOOOOmeric or tuRRRRRRmeric? I googled it and found verbal pronunciations both ways, but Merriam-Webster says tuRRRRRRmeric, so I’m going to assume that’s the right way. For the record, that’s how I pronounce it, but I’ve always wondered about the correct pronunciation.
….you mean you haven’t been pondering the same thing? Is it because you already knew the answer?
Ok moving on….
Jk we’re barely moving on—let’s keep talking about turmeric. I’ve been trying to consume it more often and even made golden milk for the first time the other day. YUM. …except it’s a warm drink, and you know how I feel about warm drinks. To be honest, they’ve grown on me, but I will forever prefer iced coffee and smoothies over warm coffee and milk. Period, end of story. So, that’s how this smoothie was thought up. Well, that and the fact that I spotted this drink at Whole Foods and wanted to create a similar smoothie version.
Similar to other recipes of mine, you’ll have to use your taste buds to determine the right proportions for YOU. I recommend starting with the recipe I’ve developed and then adding more coffee/turmeric/sweetener if you deem it necessary.
A few notes:
1) You should preferably use soaked cashews BUT if you forget to soak them it’s not the end of the world (in my opinion).
2) I used whole coffee beans ground up in the blender the first time I made this and in all the photos in the post. Though it looks nice because you can see the coffee, the beans didn’t grind up as well as I thought they would and I wouldn’t recommend using whole beans. Instead, I’d go with instant coffee, which is what I used the third time I tested this smoothie. I blends much better and the taste is just as good. If you decide to use espresso powder instead of instant coffee, just use less than what I have recommended in the recipe (1/2 tsp would be my best bet, but I haven’t tried it myself) since espresso powder is a bit stronger.
3) You can use almond milk, coconut milk or a mixture of both. The golden milk is made with coconut milk, but I actually preferred this smoothie with almond milk. Regardless, either one will work.
4) In the blog photos you’ll notice a banana.. however, after testing this recipe a few times, I decided I liked it better with cashews as the base instead of banana. Just FYI!
This smoothie tastes sweet with a hint of coffee and turmeric and is full of GOOD FOR YOU ingredients; I have a feeling you’re going to love this coffee turmeric smoothie. I’ve made it twice for myself already—once as my breakfast as I was driving to the barre studio and once as an afternoon pick-me-up—and it was perfect for both occasions. Remember to tag #thealmondeater on Instagram or Twitter if you make it!
Happy coffee overloading, friends!
- ⅓ cup oats
- ¼ cup cashews, soaked
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup
- 1½ tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 1 tsp instant coffee
- 1½ cup almond milk or coconut milk (or a combo of both)
- 6 ice cubes
- Combine ingredients in a blender and pulse until smooth, approximately 30 seconds, allowing time for the coffee to grind up completely.
Q: Do you ever put coffee in your smoothies? Are you a turmeric fan? Most important question: Do you say tOOOOOmeric or tuRRRRRmeric?