STEEMIT CULINARY CHALLENGE #21: Tumeric Golden Espresso Latte with Homemade Peanut Butter Cookie

First of all, thank you @englishtchrivy for hosting the previous SCCs. You did a fantastic job! I also want to thank all the wonderful sponsors for their ongoing support! @woman-onthe-wing, while we will certainly miss your entries, I'm sure this new challenge will not stop you from creating more amazing dishes. I wish you all the luck and also a big thank you for keeping the SCC alive! And last but not least @knozaki2015, thanks for this weeks' theme. Love it! Something entirely different and it took me a while to come up with an idea since I like my coffee strong and black!

Have you ever heard of Golden Milk before? It is an age-old Ayurvedic remedy to cure nearly everything. While you may know turmeric from Indian curries, this spice is so much more than just a color and flavor enhancer. This tuber, often touted as "The Queen of All Spices," is a well-known natural remedy to improve digestion, boost immune function, cleanse the liver, fight chronic inflammation and pain, and prevent or fight some types of cancer.

Of course, turmeric can be added to a variety of dishes and is an excellent base for many spice blends, but I had never thought about adding it to coffee or lattes... and it turned out great!

While the challenge was coffee, I hope you don't mind a delicious cookie to go with that too. They only have 3 ingredients and take 6 to 8 minutes to bake.

Ingredients

For the coffee

• 1 cup coconut milk (almond milk works too)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon turmeric powder (fresh turmeric works too, however, use more and strain milk after heating)
• Pinch of black pepper (not only does it add to the flavor, but it also ups the bioavailability of turmeric's active compound curcumin)
• 1 tablespoon hot water
• 1 shot strong espresso coffee, or more to taste

For peanut butter cookies (makes 24 small cookies)

1 cup peanut (we made our own, find the recipe here
1 cup raw, brown sugar, we used palm sugar
1 egg

Directions

1. Preheat oven to 175C or 350F.
2. In a bowl, mix all cookie ingredients until smooth paste/dough. Place cookie dough by the teaspoon on a baking sheet lined with parchment paper or a silicone mat.
   
   
3. Bake cookies for 6-8 minutes. Do not overcook since the cookies are best served when they are still soft and chewy.
4. Meanwhile, brew a strong cup of espresso coffee.
   
5. In a small bowl, whisk together the turmeric, cinnamon, black pepper, and water until pastelike consistency. In a pot or saucepan, heat coconut milk and paste while stirring until the paste has dissolved and the milk is warm.
   
6. Add an espresso shot and stir well.
7. Pour into cups and serve with peanut butter cookie.
   

Enjoy!

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