This Simple Turmeric Latte Recipe with Ginger offers an array of health benefits. Preparing turmeric into a drink is easier than you think and it has never been easier to incorporate this beneficial ingredient into your daily routine!
Why I Made This Turmeric Latte Recipe
Health Benefits of Turmeric
Turmeric has been researched for its role in inflammatory conditions, depression, high cholesterol and osteoarthritis. See my post Turmeric Golden Milk Smoothie Bowl for referenced research into the health benefits of turmeric.
Making a Fresh Turmeric Latte
Using the whole turmeric root provides us with a different set of benefits compared to the isolated curcumin found in turmeric supplements. This is because turmeric root includes three different curcuminoids including curcumin, bisdemethozycurcumin and demethozycurcumin, as well as volatile oils. All these different substances are associated with their own unique health benefits.
Tips On Making This Turmeric Latte Recipe
Using Fresh vs Powdered Turmeric
Fresh turmeric isn’t always that easy to find. Option to use 1 teaspoon of ground turmeric in place of fresh turmeric. Note that turmeric will lose some of its essential oils in the drying process.
Preparing Fresh Turmeric
You may have noticed that fresh turmeric root can lead to stained hands and cutting boards. I have found that washing my kitchen utensils and equipment, as well as my hands immediately afterwards cuts down on the severity of the stains.
Making A Golden Milk Paste
If you enjoy this turmeric ginger latte on a regular basis, prepare the minced turmeric and ginger in larger batches to use for a few days in a row. Option to mix the coconut oil in with the minced ginger and turmeric to create a simple, no-fuss Golden-Milk Paste.
Creating a Frothy Turmeric Latte
When making this turmeric ginger latte, use a high-speed blender to get the nice frothy topping that is typical of a traditional latte. I love using my Nutra Bullet which makes the frothiest lattes in my experience due to the lack of steam vents (because of this it is important to only blitz for a few seconds).
Using Coconut Oil in this Turmeric Latte
The bright yellow-orange colour of turmeric comes mainly from fat–soluble, polyphenolic pigments known as curcuminoids. To increase the bioavailability of these compounds it is beneficial to consume turmeric with a fat source.
I love adding coconut oil, not only for the flavour but also for the creamy mouthfeel. I used Botanicas Coconut Oil, a Vancouver based company offering a sustainably sourced and fair-trade coconut oil.
Making A Bright Orange Turmeric Latte Recipe
If you are using fresh turmeric, option to add an additional 1/2 teaspoon of ground turmeric to enhance the bright orange vibrancy.
Adding Pepper To This Turmeric Latte
To further enhance the availability and absorption of the curcuminoids in the turmeric, add a small pinch of black pepper. Research supports that when the component piperine in black pepper is added at a ratio of 1:100 piperine to curcumin, the absorption of curcumin is increased by 154% (1).
Variations on Turmeric Latte Recipe
Making a Vegan Turmeric Latte Recipe
This recipe can be made vegan by using a milk alternative in place of milk. Even better if you can make your own! Try this simple Hemp Milk Recipe.
Adding Caffeine to Your Turmeric Latte Recipe
To make a caffeinated Turmeric Latte, steep 1 black tea bag in the warm milk for 3 minutes. Remove before adding the warmed milk to the blender with the remaining ingredients.
Making an Iced Turmeric Latte Recipe
To make an iced turmeric latte recipe, reduce the amount of milk alternative by 1/2 (warm only 1/2 cup of milk alternative). When you have added the warmed milk alternative to the blender with the remaining ingredients, add 1/2 cup of ice cubes. Blend until well combined and frothy. Option to serve over an additional 3 ice cubes.
Making A Turmeric Chia Recipe
What Some More Turmeric Recipes?
Love turmeric as much as I do? Try these delicious recipes featuring turmeric:
- Dandelion Root Latte with Turmeric and Ginger
- Turmeric Golden Milk Smoothie Bowl
- Chaga Benefits: Chaga Turmeric Golden Milk Latte
Or these recipes where turmeric plays a supporting role:
- Hemp and Sunflower Seed Vegan Pate
- Raw Almond Paleo Hummus Recipe
- Curried Butternut Squash Lentil Soup
Did you make this Simple Turmeric Latte Recipe? Please let me know how it turned out for you! Share it on Pinterest and leave a comment below. I would love it if you shared a picture of your recreation on Instagram so I can take a look, and be sure to tag me @theconsciousdietitian.
Simple Turmeric Latte Recipe with Ginger [Vegan]
- 1 cup (+2 tbsp) milk or milk alternative (milk with a fat content works best*)
- 1 tbsp fresh ginger root peeled and minced
- 1 tbsp fresh turmeric root peeled and minced
- 1 tsp coconut oil extra virgin
- 1 tsp maple syrup (or honey)
- dash sea salt
- pinch black pepper
- Heat the milk or milk alternative in a small saucepan over medium heat and bring it just before the boiling point. You should not see bubbles forming, but instead some small movement in the liquid. Remove from heat.
- Add the minced ginger, turmeric, as well as coconut oil and maple syrup (if using) into a small blender (I use a Nutri Bullet but a Magic Bullet would work just fine). Add 2 tablespoons of milk or milk alternative to help the mixture blend better. Blend the mixture until the ginger and turmeric make a nice liquid puree.
- Next, add the warmed milk to the blender, along with the salt and pepper. Blend for 5 seconds or less to create a frothy milk latte. Do not blend for longer as the warmed liquid will create a negative pressure and the lid of the blender will be difficult to remove.
- Option to strain the latte, but I prefer not to. When you pour the drink, a nice foam should form on the top layer. Taste and adjust for sweetness.
Want To Pin This Simple Turmeric Latte Recipe For Later?
- Shoba, G., et al., (1998). Influence of piperine on the pharmacokinetics of curcumin in animals and human volunteers. Planta Medica.
Rachel Dickens, The Conscious Dietitian, is a Registered Dietitian and Certified Diabetes Educator. She graduated with her Masters in Nutrition and Dietetics in 2010 from Griffith University. She strives to provide evidence-based nutrition information with a focus on plant-based nutrition and share some of her favourite seasonal recipes and sustainable eating tips.