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Turmeric Ginger Coconut Milk Latte
Make a soothing turmeric latte recipe with ginger, coconut milk and warming spices in 10 minutes for an anti-inflammatory caffeine-free drink.
Turmeric latte—often referred to as “golden milk”—is a gently heated, spice-infused beverage made by whisking ground turmeric with milk (dairy or plant-based) and complementary aromatics such as ginger, cinnamon, black pepper, and a touch of sweetener like honey or maple syrup. The resulting drink is creamy, vibrantly hued, and caffeine-free, offering a warm alternative to coffee or tea. Commonly enjoyed first thing in the morning as a nourishing start to the day or in the evening as a calming nightcap, it is valued for both its comforting flavor and the potential anti-inflammatory benefits associated with turmeric’s active compound, curcumin.
Turmeric Ginger Coconut Milk Latte
First popularized in Ayurvedic wellness circles, this bright brew has since become a staple on third-wave café menus, competing with matcha for countertop glory. Making it at home lets you control frothiness, sweetness, and creative add-ins—from vanilla to adaptogenic powders—for a fully customized cup.
Prep Time
5 minutes
5 minutes
Cook Time
5 minutes
5 minutes
Total Time
10 minutes
10 minutes
Ingredients
Unsweetened full-fat coconut milk – 1 cup (240 ml)
- Unsweetened almond milk (or other plain nondairy milk) – 1 cup (240 ml)
- Ground turmeric – 1 tsp
- Fresh ginger, peeled and finely grated – ½ tsp
- Raw honey or pure maple syrup – 1–2 tsp, to taste
- Coconut oil (or ghee) – 1 tsp
- Ground cinnamon – ¼ tsp
- Freshly ground black pepper – small pinch
- Sea salt – small pinch
- Optional / suggested additions that brighten the latte:
- Pure vanilla extract – ½ tsp
- Ground cardamom – pinch
- Cayenne pepper – tiny pinch
Method
Measure out 1 cup of unsweetened coconut milk
- Pour the coconut milk into a small saucepan
- Peel a ½-inch piece of fresh ginger
- Finely grate the peeled ginger
- Add 1 teaspoon ground turmeric to the saucepan
- Add the grated ginger to the saucepan
- Add ¼ teaspoon ground cinnamon to the saucepan
- Add a pinch of freshly ground black pepper to the saucepan
- Whisk the contents of the saucepan until the spices are evenly dispersed
- Set the saucepan over medium heat
- Stir the mixture continuously with the whisk
- Heat the mixture until steam rises and small bubbles form at the edges
- Remove the saucepan from the heat
- Stir in 1 teaspoon maple syrup
- Stir in ¼ teaspoon vanilla extract
- Strain the liquid through a fine mesh sieve into a mug
- Froth the latte with a handheld frother or whisk until foamy
- Pour the frothed latte back into the mug
- Dust the surface with a pinch of cinnamon or turmeric
- Serve the turmeric ginger coconut milk latte while hot
Nutrition (whole recipe)
Calories
558 kcal Protein
5 g Fat
55 g Carbs
18 g Fiber
0 g Sugar
11 g
558 kcal Protein
5 g Fat
55 g Carbs
18 g Fiber
0 g Sugar
11 g
Notes
Bloom the turmeric, ginger, and cinnamon in a teaspoon of coconut or ghee over low heat for 30 seconds before adding milk—fat and gentle heat unlock fuller flavor and boost curcumin absorption. Craving a summer version? Chill the concentrate, then shake with ice and a splash of coconut water for a silky, refreshing twist.
why this recipe
This turmeric latte recipe is worth adding to your daily ritual because it transforms simple pantry staples into a velvety, golden elixir that both soothes and revitalizes. Freshly grated turmeric infuses the milk with a gentle, earthy spice while delivering potent anti-inflammatory benefits, and a touch of honey balances the warmth with natural sweetness. The carefully layered spices—cinnamon for comfort, ginger for zest, and black pepper to enhance curcumin absorption—create a complex flavor profile that rivals any café version, yet can be prepared in minutes at home. Beyond its aromatic allure and striking color, this latte offers a nourishing boost without refined sugars or artificial additives, making it an indulgence you can feel good about savoring any time of day.
FAQs
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Frequently Asked Questions
Can I substitute regular dairy milk—or another plant-based milk—for the coconut and almond milk in this turmeric latte?
Yes—any milk you enjoy (whole dairy, oat, soy, cashew, etc.) will work; just keep the total liquid at about 2 cups. Choose a variety with some fat (e.g., whole milk or a richer plant milk) so the spices bloom and curcumin is better absorbed, and adjust sweetness and spices to taste since different milks vary in natural sweetness and body.
How long can I store a prepared turmeric latte, and what’s the best way to reheat it without losing flavor?
Refrigerate any leftover turmeric latte in a tightly sealed jar for up to 3 days; the spices will actually meld and deepen in flavor during that time. To reheat, warm it gently on the stovetop over low heat or in short 20- to 30-second microwave bursts, stirring in between—stop as soon as it’s steamy but not boiling to prevent the spices from turning bitter and the milk from separating.
Can I substitute ground ginger for fresh, and what’s the right amount?
Yes—dried, ground ginger works fine when fresh isn’t available. Use about ⅛ teaspoon ground ginger (roughly one-quarter the volume of the ½ teaspoon fresh called for), then taste and adjust; ground ginger is more concentrated and can turn sharp if overused. Because it lacks fresh ginger’s bright, zesty notes, consider adding a tiny splash of lemon juice or vanilla to restore some liveliness.