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Recipe starts at 00:30
Anti-oxidant power-house turmeric gives this latte it's beautiful, vibrant colour. Like the beetroot latte, turmeric gives a subtle, earthy flavour to this drink, which is perfect when paired with sweet, creamy coconut milk.
For another cozy turmeric drink, check out our golden hot chocolate recipe here!
▸ ▹ Vegan, soy-free, gluten-free, nut-free
Yield: 2-3 servings Prep Time: 3 min Cook Time: 5-7 min Total Time: 10 min
1 cup (250 mL) unsweetened plant-based milk*
1 cup (250 mL) coconut milk, from a can (we used full fat)
1 tsp (4 g) ground turmeric powder
1 tsp (4 g) ground cinnamon powder
1 tsp (5 mL) pure vanilla extract
2 Medjool dates, pits removed**
A small pinch of freshly cracked black pepper
1 Tbsp (15 mL) maple syrup (optional) 1 shot of espresso (optional)
Add all ingredients, except for the maple syrup, to a high-speed blender** and blend on high until smooth and creamy.
Pour this mixture straight into a medium-sized saucepan. If your blender isn't very powerful, or if you don't like small fibers to remain in your drink, strain the mixture first while pouring it into the sauce pan.
Place on the stove on medium-high heat until warmed through, stirring throughout the prevent burning. Taste test, and if you like it more sweet, add up to 1 Tbsp (15 mL) of maple syrup. To turn it into a turmeric latte, add in a shot of espresso. When warm, pour into mugs, sprinkle on a bit of cinnamon, and enjoy!
*Nutrition tip: try to use a plant-based milk that is fortified with calcium (offers approximately 120 mg calcium per 100 mL serving). Check out our post on calcium here.
**You can substitute the dates with 1 Tbsp (15 mL) maple syrup. In this way, you can skip using the blender, but it will make the drink slightly less creamy.
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