A turmeric latte — often called golden milk — is warm milk spiced with turmeric, cinnamon and ginger. In Indonesia, turmeric drinks such as jamu kunyit have a long tradition; this café version pairs the same spice with coconut milk instead of dairy.

Coconut milk suits it especially well. Its natural fat carries the spices, its gentle sweetness rounds off turmeric’s earthy flavour, and it froths nicely when warmed.

Serves 2 · Prep 2 min · Cook 5 min

Ingredients

• 500 ml organic coconut drink (the carton kind, sold as coconut milk drink)
• 1 tsp ground turmeric (or 2 cm fresh turmeric, grated)
• ½ tsp ground cinnamon
• ¼ tsp ground ginger (or 1 cm fresh ginger, grated)
• Pinch of black pepper
• 1–2 tsp coconut sugar syrup or coconut sugar, to taste

Method

1. Warm and whisk. Put everything in a small saucepan and whisk over medium-low heat for 3–4 minutes until steaming. Don’t let it boil.
2. Strain (if using fresh spices). Pour through a fine sieve to remove the grated turmeric and ginger.
3. Froth. Use a milk frother, or whisk hard for 30 seconds, until foamy. Pour into cups and dust with cinnamon.

Tips

• Using canned coconut milk? Dilute 1 part tinned coconut milk with 2 parts water; full-strength tinned milk is too thick to drink.
• Iced version: Whisk the spices into 100 ml warm coconut milk, then top up with cold coconut milk and ice.
• For cafés: Batch the spice mix (turmeric, cinnamon, ginger, pepper at 4 : 2 : 1 : ¼ by volume) and use 1¾ tsp per 500 ml of milk.
• Stains: Turmeric stains — rinse pans and frothers straight away.

FAQ

Why add black pepper?

It is traditional in golden milk and adds a gentle warmth that balances the turmeric.

Is this latte dairy-free and vegan?

Yes, when made with coconut milk and coconut sugar.

Can I add coffee?

Yes — add a shot of espresso for a turmeric “dirty” latte.