This ginger turmeric latte is a cozy and warming drink perfect for a mid-afternoon treat when you prefer something caffeine free. The ginger gives a nice hum of heat, while the maple syrup adds a touch of sweetness. Super easy to make on the stovetop in just a few minutes!
If you enjoy a warming caffeine drink then you may also like to see my honey ginger warm milk, which is so flavourful. And if you a fruit tea lover, then my pomegranate ginger tea and ginger lemongrass tea are both so refreshing!
⭐ Why this recipe is so good
- Caffeine free: when you fancy a treat but perhaps are best to skip on the 'real' coffee, this is perfect.
- Easy to make: a quick hot milk drink that you make on the stovetop in minutes.
- Beneficial turmeric: with lots of reputed health benefits, such as having anti-inflammatory properties, the turmeric in this latte is both nutritious and delicious!
This is the easiest five ingredient ginger turmeric latte, and uses pantry staples that I always have to hand. You will need:
- Non-dairy milk - use the option that works best for you. The choice of milk will slightly vary the taste, particularly if you use coconut milk in my experience (still good though!).
- Turmeric powder - I like to use an organic brand such as the Simply Organic ground turmeric root.
- Ginger - I like to use a slice of fresh ginger, but if you don't have it to hand then a pinch of dried ginger works well also. The Simply Organic dried ginger root is a good buy.
- Maple syrup - adds a lovely touch of sweetness and offsets the slightly more savory taste of the turmeric.
- Cinnamon - optional, but adds a nice flavour.
📖 Variations to the recipe
In terms of the cinnamon, my low histamine readers may prefer to omit this. It scores as low histamine on the SIGHI list, but other lists rate it as higher.
🔪 Step by step instructions
While a coffee shop would likely make this ginger turmeric latte quite differently, using a fancy coffee machine to perfectly froth the milk, I am going back to basics here as I know many people don't have a one at home. So we use a simple hand whisk instead. Still so delicious!
Add all the ingredients to a pan and bring to a very gentle simmer.
Use a ballon whisk to thoroughly combine the ingredients and to break up the spices if they are forming into clumps.
Personally I find that using a whisk rather than a spoon makes the milk a little thicker too. Perhaps this isn't a latte after all then, but 'warm turmeric drink' didn't have quite the same ring to it . . .!
Remove the ginger using tongs, or follow step 3 below.
Step 3 (optional)
Either remove the ginger using tongs, or pour the mixture through a fine mesh sieve. This will both remove the ginger but also any gritty pieces of spice.
💭 Recipe tips and notes
- Whisk the milk well so that the spices infuse. A simple balloon whisk is fine to use.
- I suggest not boiling the hot milk as it can alter the flavour. Instead, just bring to a very light simmer.
- Remove the ginger with tongs (not fingers!) or pour through a fine mesh sieve.
📋 Frequently asked questions
Yes, you can easily use ground ginger. It's quite pungent so adjust the amount to preference.
You can use any type of milk, and it's best to choose the one that suits you best. For some that's oat milk or almond milk, but soy milk and coconut milk (the pouring kind, not the type from a can) are also possible options.
Yes, a ginger turmeric latte is caffeine free as we don't use coffee.
🍽 How to serve this ginger turmeric latte
Cozy drinks call for equally cozy cookies and desserts don't you think? Why not try:
- my very popular spelt cookies with honey or my spiced cardamom oat cookies as a fun snack.
- curl up on the couch with my spiced oat milk rice pudding or my rhubarb and apple crisp for a healthy dessert.
🍹 More fun drinks
Ginger Turmeric Latte
- Whisk (non-electric)
- 1.5 cups non-dairy milk of choice
- 1 teaspoon turmeric powder
- slice ginger or ½ teaspoon dried ginger powder
- 1 teaspoon maple syrup
- small pinch cinnamon optional
- Add all the ingredients in a pan and warm to a very gentle simmer. Use the whisk to fully combine the spices with the milk.
- Either remove the slice of ginger with tongs, or pour the milk through a fine mesh sieve. This will also remove any gritty remnants of the spices.
- Pour into your mugs and enjoy!
- Whisk the milk well so the spices combine.
- I suggest not letting it boil as this can affect the flavour. Warm to a very light simmer instead.
- The cinnamon is optional for this recipe. Some histamine lists score it as low histamine, others higher. So only use if you know you are able to tolerate.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- ginger, which scores 1. The SIGHI list states that small amounts are well tolerated.
- cinnamon, see above.
- non-dairy milk has variable scores.