A turmeric almond milk latte takes about ten minutes. The cup comes out warm and golden, fragrant with cinnamon and ginger, and smooth rather than gritty. A mixture brought to a boil splits and turns the turmeric sharp.
The pan stays over low heat with constant stirring, and comes off the moment steam rises. Straining the mixture before it goes into the cup keeps it silky. Coconut oil helps the turmeric spread evenly through the milk.
This batch weighs about 190g, at roughly 132 calories per 100g.
Method
Put 120ml unsweetened almond milk, 1 teaspoon turmeric powder, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, a little ground black pepper, 1 tablespoon coconut oil and 1 tablespoon honey in a saucepan.
Set the pan over low heat and stir while it warms so everything dissolves and blends together.
Turn off the heat as soon as steam rises, without letting the mixture boil.
Strain the mixture through a fine sieve, pour it into a cup and dust a little ground cinnamon over the top.
Tips
Soy milk or walnut milk work in place of almond milk.
Honey here is still sugar, so 1 tablespoon is enough sweetness.
Steam rising is the cue to stop, since boiling goes too far.
A small pinch of black pepper rounds the turmeric out and softens its edge.
Strain and pour right away, because turmeric powder settles at the bottom as the cup stands.
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