.svg)
Sign Up for new Healthy Recipes
Introduction
The turmeric latte, also known as 'golden milk,' has its roots in ancient Ayurvedic traditions of India, where turmeric has been revered for its potential health benefits and healing properties. This vibrant golden beverage, infused with a warming blend of spices, has recently captured the hearts and taste buds of health-conscious individuals worldwide. Whether enjoyed as a soothing ritual in the morning or a cozy evening treat, the turmeric latte offers a unique and flavorful alternative to traditional caffeinated beverages while embracing the rich cultural heritage of Ayurveda.
Ingredients
• 2 cups (480 ml) unsweetened almond milk or coconut milk, divided
• 1 teaspoon (3 g) ground turmeric
• 1/2 teaspoon (1 g) ground cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground black pepper (to enhance absorption of curcumin)
• 1 tablespoon (15 ml) pure maple syrup or honey (optional, for sweetening)
• 1/2 teaspoon (2.5 ml) pure vanilla extract (optional)
• Ground cinnamon or nutmeg, for garnish (optional)
Step 1:
In a small saucepan, combine 1 1/2 cups (360 ml) of the unsweetened almond milk or coconut milk with the ground turmeric, cinnamon, ginger, cardamom, and black pepper.
Step 2:
Whisk the ingredients together and place the saucepan over medium heat. Heat the mixture until it just begins to simmer, about 3-5 minutes, while whisking occasionally.
Step 3:
Remove the saucepan from heat and stir in the maple syrup or honey (if using) and vanilla extract (if using).
Step 4:
Using a milk frother wand or whisk, froth the remaining 1/2 cup (120 ml) of almond milk or coconut milk until foamy.
Step 5:
Divide the turmeric milk mixture between two mugs, and top each with the frothed milk. Garnish with a sprinkle of ground cinnamon or nutmeg, if desired.
Q: Can I use fresh turmeric root instead of ground turmeric?
A: Yes, freshly grated turmeric root can be used in place of ground turmeric for a more vibrant color and flavor. Use about 1 tablespoon of freshly grated turmeric root for this recipe.
Q: Can I make this turmeric latte dairy-free?
A: This recipe is already dairy-free, using unsweetened almond milk or coconut milk as the base.
Q: How long does this turmeric latte stay fresh?
A: The turmeric latte is best consumed immediately after preparation. Any leftovers can be stored in the refrigerator for up to 2 days and reheated before serving, although the texture may change slightly.
• For a richer, creamier texture, use full-fat coconut milk or a combination of almond milk and coconut cream.
• Adjust the amount of sweetener to your desired level of sweetness.
• For a stronger turmeric flavor, increase the amount of ground turmeric.
• Freshly grated turmeric root can be used in place of ground turmeric for a more vibrant color and flavor.
• This recipe is vegan, dairy-free, and can be made gluten-free by using certified gluten-free spices.
• Turmeric may stain surfaces, so be cautious when preparing and consuming this latte.
Serve the turmeric latte hot, and stir before drinking to incorporate any spices that may have settled.
This turmeric latte is best consumed immediately after preparation. Any leftover portions can be stored in the refrigerator for up to 2 days and reheated before serving.
Prepare the turmeric milk mixture and froth the milk simultaneously to save time.
- Use a non-reactive saucepan (stainless steel or enamel) to prevent any metallic flavors from transferring to the latte.
- For a thicker, creamier texture, use a combination of almond milk and full-fat coconut milk or cream.
- Adjust the amount of spices to your personal taste preferences.
For a caffeine boost, add a shot of espresso or strong brewed coffee to the turmeric latte. For a sweeter variation, use honey or your preferred sweetener instead of maple syrup.
This turmeric latte pairs well with granola bars, baked goods like muffins or scones, or fresh fruit.
This turmeric latte is suitable for any season, but it's particularly comforting during the cooler months of fall and winter.
This recipe is dairy-free, nut-free (if using coconut milk), and can be made gluten-free by using certified gluten-free spices.
