A delicious vegan dairy-free Spiced Turmeric Latte full of immune-boosting vitamins and anti-inflammatory benefits! Made with fresh turmeric and ginger and nutmeg, cinnamon, black pepper and vanilla for a delicious and creamy latte!
Have you noticed that golden milk and turmeric has kind of taken over Instagram and the internet? The first time I made a turmeric latte was probably 2 or 3 years ago when I made one to help my hubby deal with some gout pain. He refused to drink it though, lol. He was not a fan of turmeric at all. Well, today I’m calling all ginger, spice and turmeric fans. Is that you? If so, then I have a delicious healthy immune-boosting drink for you. If you are not a fan of turmeric, then just skip this post, lol. My hubby hates turmeric and you should have seen his face when I poured this into the glass. I died laughing. He was seriously grossed out. Hey, more for me.
I have been replacing my coffee lately with this dairy-free turmeric latte. Trying to begin my day with a healthier choice and needing it to be full of kick and flavor, this turmeric latte does the trick. It has a good dose of fresh ginger, fresh turmeric, nutmeg, cinnamon, black pepper and pure maple syrup. It’s so super healthy and anti-inflammatory, yet delicious.
I absolutely LOVE ginger and I love spices, so there is a lot of spices in this turmeric latte and it has a big kick.
WHAT ARE THE INGREDIENTS IN A TURMERIC LATTE?
Also, called Golden milk, to make this you will need:
- plant-based milk
- fresh ginger
- fresh turmeric
- black pepper
- maple syrup
HOW DO YOU MAKE GOLDEN MILK LATTE?
Super easy, you will add all of your ingredients to a blender and blend until smooth. Then pour the turmeric latte into a small pot over medium-low heat and simmer just until hot. Pour in a glass or mug and enjoy!
Learn how to make a Vegan Spiced Turmeric Latte here in this video!
Spiced Turmeric Latte
- 1 1/2 cups almond milk see Note below for sub info
- 1 cup 240g filtered water
- 1-2 tablespoons pure maple syrup I used 1 1/2 and found it plenty sweet, as I wanted this to be really healthy
- 1 1/2 inch knob peeled 12g fresh ginger, roughly chopped (This gives a nice gingery kick. Reduce to 1 inch for less spicy.)
- 1 to 1 1/2 inch peeled knob 10-12g fresh turmeric (or 1 teaspoon ground)
- 1/2 teaspoon 1g ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper and pinch of sea salt
- 1/4 teaspoon vanilla extract
- optional: pinch of cloves
- Note: Different milks will give varying results. I used the Dream brand almond milk which is higher fat and VERY creamy compared to every other almond milk brandso that is why I didn't use all milk and did water for part of the latte. If you are using a thinner milk like oat or rice, you may want to use all milk. If wanting to use lite coconut milk, I would do half milk and half water. You may realize after the first try what you would like on the next batch. Also, weighing the ginger and turmeric will yield a more accurate result since knob sizes vary greatly. You can always adjust to taste preference as well. so that is why I didn't use all milk and did water for part of the latte. If you are using a thinner milk like oat or rice, you may want to use all milk. If wanting to use lite coconut milk, I would do half milk and half water. You may realize after the first try what you would like on the next batch. Also, weighing the ginger and turmeric will yield a more accurate result since knob sizes vary greatly. You can always adjust to taste preference as well.
- Add the milk, water, syrup, ginger, turmeric, cinnamon, nutmeg, pepper, vanilla and salt to a blender or food processor. Process until completely smooth. I used my Vitamix so I didn't need to strain it. However, if you use a less powerful blender or processor, you may need to strain the latte to remove any shreds of ginger.
- Taste and adjust spices or sweetener if needed. If you didn't weigh the fresh turmeric then you may need to add more to reach the bright yellow color. Add to taste preference.
- Pour the mixture into a small pot over medium-low heat and simmer gently for a few minutes just until heated through. You do not want to thicken it or boil it, just heat it through. Serve.
Nutrition per large mug: 180 calories, 9.2g fat, 4.7g protein, 21.4 carbs, 3.7g fiber, 10.2g sugar, 88mg sodium
I used a VERY creamy high fat almond milk, so your fat will greatly vary depending on the milk you use.
If you make this recipe, please do not re-post it on your site, please link to me instead giving proper credit. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site.