Vanilla Turmeric Golden Milk Latte
I think we can all agree that turmeric is having a moment. It’s everywhere right now – and for good reason. The health benefits of turmeric – which actually has been used for thousands of years in other areas of the world – are thought to be far and wide, but I began adding more of it into my diet because of its reported anti-inflammatory properties.
My favorite way to enjoy turmeric? This Vanilla Turmeric Golden Milk Latte. Every. Single. Night. Turmeric tea is cozy and comforting – kind of like a warm hot chocolate, but good for you. Win!
In a nutshell, turmeric tea is made by simmering turmeric with almond milk or coconut milk, and, yeah – for the past month or so, I’ve been making the stuff constantly. It’s so nice when I can work on fine-tuning a recipe while also benefiting my health! Getting to cozy up with a steaming-hot latte and a book (or, ahem, the latest episode of The Bachelor) is a pretty nice benefit, too.
My obsession with turmeric tea ramped up right around the same time that Silk® asked me to be a 2016 product ambassador, sharing some of my personal projects and developing a few recipes using their delicious non-dairy milk and other products over the coming months. Um, perfect, considering I’ve been going through gallons of their almond milk lately!
For turmeric tea, I prefer either Silk’s Unsweetened Almondmilk or their Vanilla Unsweetened Almond Milk. Both are the perfect creamy base, and I like that they have no sugar added so that I can control the sweetness of the final product.
So what does this golden milk latte taste like? To me, it’s reminiscent of a chai tea latte – both are warm, spicy, and comforting. Like coffee, it can be a bit of an acquired taste. Turmeric can be a bit bitter, though simmering helps tame that. Ginger, vanilla, and honey also help counteract the bitterness.
I’ve tried this with fresh turmeric root, but I prefer both the ease and taste of ground turmeric. I’ve also made it with fresh ginger and like it just as well as ground, though the end result is a bit more … piquant (in a good way). I’ve also tried it with pure maple syrup instead of the honey, crushed cardamom pods, vanilla beans, star anise, cayenne pepper, and peppercorns instead of ground black pepper (though grinding the black pepper reportedly helps the body absorb the turmeric).
Honestly, all versions are delicious, and I encourage you to tinker with the recipe until you’re happy with your own personalized version. For this recipe, I thought I would keep it as easy and as basic as possible, a building block for you and your own customized golden milk deliciousness.
I like to froth the final product, giving my turmeric tea a decidedly latte-esque feel. But frothing is absolutely not required – it’s wonderful either way.
Vanilla Turmeric Golden Milk Latte
Health benefits of turmeric aside, a mug of this comforting turmeric tea is also just the perfect way to cozy up at the end of a long day. I think it’s reminiscent of a chai latte – warming and a bit spicy. Take this recipe and customize however you’d like! The options are pretty much endless.
- 1 cup unsweetened almond milk
- 1 teaspoon to 1 tablespoon honey, to taste (can sub pure maple syrup for vegan version)
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground ginger (can sub 1-2 teaspoons fresh grated ginger, to taste)
- 1 5-inch cinnamon stick (can sub 1/8 teaspoon ground cinnamon)
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon coconut oil (optional)*
Add with the other spices, at the beginning of the process.
- Pinch freshly ground black pepper (optional)*
- 1/2 vanilla bean, seeds scraped and entire bean added
- 2-3 cardamom pods, crushed
- 1 star anise
- Pinch ground cayenne pepper
- Pinch freshly ground nutmeg
- Black peppercorns
- Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.
- Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes.
- Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons).
- Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.
* Coconut oil and ground black pepper have both been found to help increase the absorption of curcumin, the beneficial anti-inflammatory compound found in turmeric. I usually include both for this reason.
Use pure maple syrup instead of honey to sweeten.
Yield: 1 cup, Serving Size: Approx. 1 cup
- Amount Per Serving:
- Calories: 104 Calories
- Total Fat: 3g
- Sodium: 161mg
- Carbohydrates: 18g
- Sugar: 18g
- Protein: 1g
Adapted from The View From Great Island – I first learned about Turmeric Tea when Susan linked to her beautiful recipe on Facebook, and I am forever grateful!// All images and text © for Kitchen Treaty.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.