Ingredient Herbs & Spices Spice Turmeric Turmeric Latte 5.0 (4) 3 Reviews Studies on turmeric's health benefits, particularly for reducing inflammation, are preliminary but promising. Try this vegan turmeric latte made from steamed almond milk and sweetened with a touch of maple syrup. By Carolyn Malcoun Carolyn Malcoun As EatingWell's Associate Editorial Director, Carolyn Malcoun searches for cool farmers, chefs and other food stories to tell. She has a bachelor's degree in journalism from the University of Wisconsin and a culinary arts degree from New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team soon after. EatingWell's Editorial Guidelines Updated on September 9, 2024 Save Rate PRINT Share Cook Time: 10 mins Total Time: 10 mins Servings: 1 Yield: 1 serving Nutrition Profile: Low-Carb High-Calcium Dairy-Free Healthy Pregnancy Soy-Free Vegan Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Jump to recipe You've probably seen versions of this sunny yellow Turmeric Latte served at coffee shops, restaurants, bakeries and wellness boutiques, but it’s just as simple (and likely more budget-friendly) to make it at home! It’s often made with milk, turmeric, black pepper and cinnamon, and you can add a sweetener and ginger to boost the flavor and health benefits. Turmeric and ginger are antioxidant-rich and anti-inflammatory foods that can help with everything from protecting against disease to supporting your immune system. We’re sharing our favorite recipe below along with ideas on how to customize and enjoy it. How to Make a Turmeric Latte 1. Prepare the Turmeric and Ginger One of the easiest ways to peel ginger and tumeric is by using a spoon. Simply use the tip of the spoon to scrape off the tough exterior, then rinse in cold water. Dry them with a clean towel, then grate them using a microplane grater. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali 2. Blend the Ingredients To ensure a smooth sip, you’ll have to blend the ingredients before warming them. A quick whirl in the blender is all you need to break up any fibers or larger pieces of ginger and turmeric and thoroughly mix everything together. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali 3. Warm It Up Pour the blended ingredients into a small saucepan and set it over medium-high heat. Cook the mixture, stirring occasionally, until hot but not boiling. The cinnamon can be added before heating or used as a garnish. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali Variations to Try Drop a cinnamon stick into the saucepan to let its flavor infuse the latte as you warm it up.Skip the heating and pour the latte over ice to enjoy it cold.Add 1 tablespoon unsweetened shredded coconut before blending for a tropical-feeling latte. Tips from the EatingWell Test Kitchen These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! If you have extra peeled turmeric and ginger, wrap them tightly in plastic wrap or place in a resealable bag and store in the crisper drawer of your refrigerator. Use within one week.Fresh turmeric is often found next to fresh ginger at the grocery store. Choose at least a 2-inch piece to make sure you have enough for this recipe.When choosing turmeric and ginger, look for pieces that are free from mold and soft spots. The skin should also be firm, not wrinkled.Double the batch and refrigerate half after blending to heat and enjoy another day. Cover and refrigerate for up to 3 days. Nutrition Notes Turmeric and ginger are antioxidant-rich and anti-inflammatory foods that can help protect you from chronic diseases like heart disease, diabetes and cancer. Both ingredients can also lower blood pressure and support your immune system, and ginger can soothe an upset stomach, migraines and nausea. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali Cook Mode (Keep screen awake) Ingredients 1 cup unsweetened almond milk or coconut milk beverage 1 tablespoon grated fresh turmeric 2 teaspoons pure maple syrup or honey 1 teaspoon grated fresh ginger Pinch of ground pepper 1 pinch Ground cinnamon for garnish Directions Combine milk, turmeric, maple syrup (or honey), ginger and pepper in a blender. Process on high until very smooth, about 1 minute. Pour into a small saucepan and heat over medium-high heat until steaming hot but not boiling. Transfer to a mug. Garnish with a sprinkle of cinnamon, if desired. Photographer: Kelsey Hansen, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali Frequently Asked Questions Can turmeric lattes help you sleep better? You can enjoy a turmeric latte any time of day since it’s caffeine-free, but if you're planning on drinking it at night you may want to skip the ginger. Ginger is naturally stimulating, meaning it gives a boost to your digestion and other bodily systems. This can be a positive thing … unless you’re trying to relax and get ready to turn in for the night. Does this turmeric latte have caffeine? It does not! Unlike other lattes, this one isn’t made with tea leaves or coffee beans, which are the usual sources of caffeine. Why is there black pepper in the recipe? Can I leave it out? Pairing turmeric with black pepper helps the body absorb curcumin (the active compound in turmeric) better. It’s only a small pinch, but if you’d prefer not to use it, the latte would still be delicious and nutritious! Save Rate Print Nutrition Facts (per serving) 70 Calories 3g Fat 11g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Calories 70 % Daily Value * Total Carbohydrate 11g 4% Dietary Fiber 1g 4% Total Sugars 8g Added Sugars 8g 16% Protein 1g 2% Total Fat 3g 3% Vitamin A 501IU 10% Vitamin C 0mg 0% Folate 0mcg 0% Sodium 172mg 7% Calcium 467mg 36% Iron 1mg 3% Magnesium 4mg 1% Potassium 108mg 2% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Additional reporting by Abigail Abesamis Demarest, Abigail Abesamis Demarest Abigail Abesamis Demarest is a writer, editor and former New Yorker based in sunny Panama City Beach, Florida. Her writing has been featured in HuffPost, Insider, Business Insider, Martha Stewart, Apartment Therapy, The Kitchn and more. As EatingWell's News, Trending & Updates Editor, Abigail works to make sure the brand's food, nutrition and other content is up to date and adheres to editorial guidelines. EatingWell's Editorial Guidelines Rochelle Bilow, Rochelle Bilow Formerly of Bon Appétit and Cooking Light magazines, Rochelle Bilow graduated from The French Culinary Institute and worked as a line cook, professional baker and wine marketing professional before settling into her career as a novelist and food writer. Her next book, a romantic comedy titled The Whisky Year, will be published in the spring of 2023. Connect with Rochelle @RochelleBilow. EatingWell's Editorial Guidelines and Sara Haas, RDN, LDN Sara Haas, RDN, LDN Sara is a food and nutrition expert with formal training in culinary arts. She has been a registered and licensed dietitian since 2002 and a professional chef since 2008. She works as a consultant chef and dietitian with a focus on writing, recipe development and food photography. Sara is the author of the Taco! Taco! Taco! cookbook and co-author of the Fertility Foods Cookbook. Her cooking, nutrition and food expertise have been featured in all forms of media. She also loves conducting cooking demonstrations and enjoys speaking at conferences, expos and other engagements. EatingWell's Editorial Guidelines