Turmeric, the day-glo Indian spice, is one of the hottest ingredients around at the moment—and turmeric latte, or “golden milk,” is a delicious recipe for incorporating it into your diet.
A mild spice, turmeric, in its powdered form, can be added to most things unobtrusively. At home, when cooking Indian food, we use it in its powdered version in every main meal—a quarter of a teaspoon at a time. In small quantities, you barely notice the flavor. It’s mild, mellow, and earthy.
Infused into warm milk, like in the turmeric latte, it tastes sweet and zingy. For me (and many Indians), it is the taste of childhood, of a few days off school, tucked up in bed and being looked after.
But now, I need no excuse; I drink it first thing in the morning for a jolt of sunshine or last thing at night for a soothing evening drink. It’s even good cold, as a milkshake, when the weather is unbearably hot.
Powdered turmeric is available in most large grocery stores, but fresh can be found in smaller Asian grocers. Only peel the fresh turmeric if you don’t mind getting yellow fingers; otherwise, leave it unpeeled.
Prep and Cook Time
- 1 inch turmeric root, peeled and grated, or 1/2 teaspoon ground turmeric
- 3/4 inch ginger root, peeled and grated
- 2 cups milk (I like unsweetened almond, but any is fine)
- 2 pinches of ground cardamom (optional)
- 1 1/2 to 2 tablespoons honey (or to taste)
Place the milk, turmeric, ginger, cardamom (if using), and honey into a small sauce pan and bring to a simmer over medium heat (do not allow to boil), then turn the heat off. Leave to infuse for a couple of minutes. Stir, then pour the latte through a fine sieve or mesh strainer into two mugs. Squeeze out the last of the gingery turmeric latte with the back of a spoon. Stir and check for sweetness, adding more honey if needed.
Drink right away or chill in the refrigerate, where it will keep for a couple of days. Stir before serving.
Meera Sodha is an Indian foods expert and author of “Made in India: Recipes From an Indian Family Kitchen.”