This gorgeous latte makes me feel like I am drinking a mug full of sunshine, regardless of whether the day is grey or golden. It is a perfect way to sip-start the day, but equally enchanting when savored mid-afternoon or in the late evening.
I’ve been meaning to share a turmeric latte recipe for some time, ever since I first discovered the existence of such a thing in the lifestyle section of The Guardian last year. I was looking for something else turmeric-related when the article popped up.
I am pretty sure I made my first one within 15 minutes of reading the article.
I was instantly hooked. (I think you will be, too!).
Known by a handful of names, including golden latte, golden milk, and golden tea, a turmeric latte is an infusion of milk (typically nondairy, such as almond, cashew or coconut), turmeric, a bit of sweetener (to taste), and a few additional spices, most often ginger and black pepper. The result is at once exotic and comforting, and decidedly delicious.
If turmeric is relatively new to your world of cooking, it’s what makes this liquid gold. (Be forewarned: it will make everything it touches gold, too! Just be sure to wear an apron when using, and wash up–cutting boards, hands, etc.–soon after using :))
You can buy it ground:
Or buy it fresh. It is often stored next to gingerroot in the produce section (it is related to ginger, plus it looks like a smaller ginger root, with bright orange peeking through the skin).
It may be labeled “curcumin” (curcumin is a primary compound in turmeric and the turmeric plant is curcuma longa). I was surprised that my favorite, small Texas grocery store carries it, so check out your produce section, too–it is very likely there, as well!
Like fresh ginger, peeling fresh turmeric is best done with a spoon tip. A wee bit of scraping and the papery skin comes right off. Don’t worry about removing every wee bit; if you choose to use fresh turmeric, you will strain out the solids anyway (just be sure to wash the root before using).
Turmeric boasts a host of health benefits, too, and has been used in Southeast Asia for centuries to treat copious ailments. Medical research is now backing up the benefits, suggesting that the antioxidants in turmeric may be effective in treating conditions such as osteoarthritis, inflammation, cancer, blood sugar regulation, and more.
In short, this is a delicious drink with benefits!
I’ve designed this recipe with options for either dried and fresh spices. In my humble opinion, fresh is preferable: the turmeric flavor is brighter, fresh ginger adds a more peppery punch, (bonus) the spices will not settle at the bottom of the cup, and last, many argue that the health benefits are greater.
However…a golden latte made with dried spices is pretty darn delicious, too. JJust make sure that you are not using turmeric that has been sitting in your cupboard for a few years, or decades. Dusty is not the flavor you’re aiming for.
As the temperatures soar, you will also love your turmeric latte on ice, too. Simply cool (or chill completely) and then pour over ice. Easy-peasy! Happy sipping :).
- 1-1/4 cups almond milk (or nondairy milk of choice)
- 1 tablespoon honey (or maple syrup if vegan)
- 1-1/4 teaspoons ground turmeric OR 1-1/2 tablespoons finely grated turmeric
- ½ teaspoon ground ginger OR 1-1/2 teaspoons finely grated ginger
- Pinch of freshly ground black pepper
- Pinch of fine sea salt
- Whisk the ingredients in a small saucepan set over medium high heat. Bring to a boil and immediately remove from heat.
- Pour into a mug (strain through mesh sieve into the mug if using freshly grated spices). Drink!
If Using Dried Spices...: You will want to stir the latte (hot or iced) while drinking as the spices tend to settle near the bottom of the mug or glass.
I calculated the nutrients using honey and refrigerated unsweetened almond milk