Turmeric latte, also known as ‘golden milk’, has been a staple drink in India for centuries. Our version uses fresh ginger and cardamom pods, but you can stick to only ground spices to make things even easier.
Notes
If you don’t own a pestle and mortar or a strainer, you can use ground cardamon and ginger instead. We suggest using 1/4 teaspoon of ground cardamom and 1/2 teaspoon of ground ginger.
We use a regular plant-based milk (not unsweetened).
Turmeric Latte
Serves:2 lattesPrep Time:Cooking Time:
Nutrition facts:200 calories20 grams fat
Ingredients
14 cardamom pods
1/2 thumb of fresh ginger (15g / 0.5oz), peeled + sliced
700ml (3 cups) plant-based milk, we use potato milk
1 tsp ground turmeric
1/2 tsp ground cinnamon, plus extra
pinch of ground black pepper
1 tbsp maple syrup, plus extra
Method
Add the cardamom pods to a pestle and mortar. Crush the cardamom and remove the pods, leaving the seeds in the pestle and mortar. Add the ginger, then crush both the ginger and cardamom seeds until mostly broken down.
Pour the milk into a saucepan. Add the crushed ginger and cardamom, followed by the turmeric, cinnamon and black pepper. Whisk and bring to a simmer, then add the maple syrup (sweeten to taste with extra maple syrup if necessary). Remove from the heat and give it a really good whisk to foam the milk.
Pour the milk through a strainer into large mugs and sprinkle over cinnamon to serve.
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