Food, Recipes

Sunshine Mylk (Turmeric Latte)


For the Mylk:

  •  1 cup raw unsalted sunflower seeds
  • 3 cups filtered water (if you are using a milk alternative, e.g. almond milk, use 3 cups)

For the Sunshine:

  • 1 cup boiling water
  • 1 tablespoon coconut butter (optional)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon black pepper
  • 1 teaspoon vanilla paste
  • 5 majool dates


Add all the ingredients plus the coconut butter and dates to a high-speed blender, to macerate the seeds. Once it is all combined add it to a saucepan. If you are using almond milk then add the almond milk, coconut butter, and dates.

Add the remaining ingredients to the saucepan and bring to a simmer. Serve immediately.

If you would like to store the mylk it will keep for 3 days in the fridge. Separation is normal as the fiber is in the mylk.

Image and recipe courtesy of The Truffle Journal.

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