Ingredients
Ingredients
- 3 cups almond milk (or milk of choice)
- 1 ½ teaspoons ground turmeric
- ½ teaspoon ground cinnamon (plus more for sprinkling)
- ½ teaspoon ground ginger (or 1 teaspoon fresh grated)
- Pinch of black pepper
- 1 teaspoon honey
- 1 teaspoon coconut oil (optional)
Instructions
- Combine Ingredients: In a small saucepan, whisk together the almond milk, ground turmeric, cinnamon, ground ginger (or grated fresh ginger), and a pinch of black pepper until fully blended.
- Heat the Mixture: Place the saucepan over medium heat and gently warm the mixture, bringing it to a light simmer. Whisk frequently and ensure the milk does not boil to preserve flavor and nutrients.
- Add Sweetener and Oil: Once the mixture is hot and spices have dissolved, remove the saucepan from heat. Stir in the honey and coconut oil if using, blending well to combine.
- Optional Straining: If fresh grated ginger was used, strain the mixture through a fine mesh sieve to remove any ginger pieces for a smooth texture.
- Serve: Pour the golden milk latte into mugs. Lightly sprinkle additional ground cinnamon on top for garnish and serve immediately for best flavor.
Notes
- This recipe can be made with any milk of choice, including dairy or plant-based alternatives like oat or soy milk.
- Adjust the amount of honey or sweetener to taste or omit for a sugar-free version.
- Adding coconut oil enhances the creaminess and may aid in the absorption of turmeric’s active compounds.
- Do not allow the mixture to boil as this can alter the delicate flavors and nutritional profile.
- Store any leftovers in the refrigerator and gently reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: Indian-inspired
- Diet: Vegetarian
