Dropping in fast with my absolute favourite thing these days. We’ve had some very busy days and this cup of goodness gives me all the juice I need to take it all on. I start looking forward to it the night before, no joke.
The drink is essentially a typical espresso-based latte made with a turmeric and other warm spice frothed cashew milk. With respect to origin and the inspiration, the turmeric and milk combination ties to haldi doodh, the Hindi phrase for “the milk of turmeric.”
Any time we’re talking about “turmeric lattes” or the many other ways it is named, I love to refer myself and others back to this incredible piece of food writing by Mayukh Sen: How Indian is Your “Turmeric Latte”? As for possible health benefits, Kanchan from the Spice Spice Baby blog always so much information on the power of spices. You can read her post on turmeric here.
Fall and Winter usually gifts me at least one minor eczema flare-up and I do have some ongoing sciatic nerve pain issues, so the more anti-inflammatory action I can get in my life, the better as far as I’m concerned.
I have this minor obsession with finding/DIY’ing the best plant-based milk for warming and frothing. It’s my own personal foam party that never ends. I treated myself to the Breville milk frother a couple years ago and wow, I love that thing. You can add any spices, extracts, sweeteners etc. to the milk as it does its thing, which is the best part. Since I try to DIY milk whenever possible to avoid excessive packaging flowing through my house, I tried to come up with an ultimate homemade option for foam.
And I mean I really tried. I made cooked oat milks, raw oat milks, different blends of nuts, seeds, slivered and whole almonds, MCT or grapeseed oil added, maple syrup or cane sugar syrup in the mix, unsweetened milks, milks with sunflower lecithin or tapioca starch, basically everything! I can say after my own exhaustive experimentation that the best homemade milk for frothing is a very simple raw cashew milk made with a strict ratio of 1 part nuts to 4-5 parts water and a touch of maple syrup. That’s it. Sort of anti-climactic right?
When I make my own nut/seed milks, I’m usually going for a 1:6 nuts to water ratio because I’m mostly just using it in smoothies. For frothing purposes, the milk needs to be a bit richer. And if you don’t have a frother, not to worry. I include alternative preparation methods in the recipe. Hope you all enjoy this admittedly simple recipe this week.
GOLDEN SERENE LATTE
Print the recipe here!
NOTES: The quality of your turmeric makes a difference. My preferred turmeric is from Diaspora Co. The flavour blows me away every time.
-You can sweeten this based on your preference. I like about a teaspoon of maple syrup.
-No espresso, no problem. Just use about ⅓ – ½ cup of strong coffee instead.
-If you have a high speed blender, you can simply combine the following in the blender pitcher on high for the same effect: 12oz hot coffee, 3 tablespoons of raw cashews, all of the below listed spices, vanilla, and sweetener. Blend for a minute and done!
-If you don’t have a frother, heat the milk with the spices, vanilla, and sweetener in a saucepan on the stove over medium heat, whisking vigorously. Once it’s simmering, simply pour it over the coffee. No foam with this option, but it’s still tasty. You can also transfer the heated milk to a high speed blender before pouring over the coffee for some froth.
1 cup homemade cashew milk (recipe below)
sweetener of choice, to taste
¼ teaspoon vanilla extract
½ teaspoon ground turmeric
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom
small pinch ground nutmeg
couple twists of black pepper
2 shots of espresso
If you can add spices/powders to your milk frother (check the manual), combine all of the ingredients EXCEPT the espresso in the pitcher of your milk frother. Set to your ideal temperature and let it heat up while you make the espresso.
Pour two shots of espresso into a large mug. Once the spice-frothed milk is ready, pour it over the espresso. Sprinkle the golden serene latte with extra cinnamon if you like.
CASHEW MILK RECIPE
SERVES: Makes 5 cups
1 cup raw cashews, soaked for at least 2 hours and drained
4 cups filtered water
Pinch of salt
In a high speed blender, combine the cashews and water. Blend on high until smooth and milk-like. Pour into sealable jars and store in the fridge for up to a week. No straining needed!