Recipe: Iced Tumeric Latte

Joline Rivera changed the trajectory of the male-dominated, fast-growing $10 billion cannabis industry in 2017 as the only minority woman to launch a media brand, beginning with the launch of Kitchen Toke and reporting on culinary cannabis for health and wellness. Food & Wine magazine tapped her to develop culinary cannabis content for its 7 million readers. Soon she became the go-to for creating and curating culinary cannabis events in the lodging, retail, and music arena. Her work with Kitchen Toke rang her trend alarm bell when she discovered an infusion method unlike anything on the market – instead of the standard methods that rely upon lab-created infusions. Today, Joline awaits the social equity lottery draw in Illinois hoping to create the first health-focused culinary cannabis dispensary aimed at leveling the playing field for underrepresented minorities. Joline RiveraBradley Murray

Joline Rivera

Bradley Murray

ABOUT KITCHEN TOKE Kitchen Toke is the first media company dedicated to teaching people about culinary cannabis for health and wellness.

The website and magazine cover cooking and entertaining seasonally with cannabis along with the chefs and individuals teaching how to use the plant as part of a regular health and wellness regimen. The website also features recipes and stories told through video and additional on-trend topics where food and cannabis converge.

Iced Turmeric Latte

INGREDIENTS:

6 Tablespoons organic ground Turmeric

2 teaspoons freshly grated cinnamon

2 teaspoons organic ground ginger

1 teaspoon freshly ground black pepper

1 teaspoon freshly ground cloves

¾ cup organic coconut milk

¾ cup organic almond or oat milk

1 teaspoon Red Belly Honey* (or CBD honey of your choosing)

Ground turmeric to garnish Toasted coconut flakes to garnish

DIRECTIONS: To make the turmeric latte mix, place a small pan over a medium heat. Add the turmeric, cinnamon, ginger, black pepper and cloves and toast the spices stirring constantly about 2 minutes, until aromatic. Set aside to cool, then decant into a glass jar with a tight fitting lid. Store in a cool, dark pantry.

To make an iced latte, heat the coconut milk and almond milk into a medium sized pan over medium heat. Whisk in the 1½ teaspoons of the turmeric latte mix and continue to whisk until the milk comes to a simmer. Remove from the heat and whisk in the Red Belly Honey, set aside to cool

To serve, fill two tall glasses with ice and pour in the latte and finish with a light dusting of turmeric and toasted coconut flakes.

RED BELLY HONEY

This hemp honey made by California honeybees is all-natural, nutrient-rich with CBD and antioxidants.

These bees freely pollinate and gather food from plants and flowers but they also eat a patented blend of hemp nectar to produce this one-ofa-kind honey. Because the bees are in charge of all the mixing and infusing through their belly enzymes, the honey is naturally water-soluble and allows for optimal absorption.

Available online at redbellyhoney.com