Golden Turmeric Latte, the Cosy Way
Some drinks are about the caffeine. This one is about the colour of the mug in your hands at four o’clock on a grey Perth afternoon. Golden, earthy, softly spiced — a turmeric latte done well is winter’s slowest ritual, and slow is exactly the point. Five minutes at the stove, one small saucepan, and a drink that makes the rest of the afternoon feel optional. Coffee has its place; this is not competing with it. This is what happens after the coffee.
Simara Blends’ golden turmeric does the flavour work for you: turmeric rounded out with warm spices so the cup tastes rich and mellow rather than raw and dusty. The one technique worth stealing from the baristas is the paste — mix the powder smooth with a splash of warm milk first, and you will never drink a gritty latte again.
What you need
- 1 heaped tsp (about 5 g) golden turmeric blend
- 250 ml milk of your choice — oat and full-cream both froth beautifully
- 1 tsp Hunnie raw WA honey, or to taste
- A pinch of ground cinnamon, to dust
Method
- Warm the milk in a small saucepan until steaming but not boiling.
- In your mug, mix the turmeric blend with 2 tablespoons of the warm milk until you have a smooth, lump-free paste.
- Whisk in the rest of the milk gradually — a small whisk or a milk frother turns it properly velvety.
- Stir in the honey and dust with cinnamon. Wrap both hands around the mug; that part is not optional.
Variations for the committed: swap the honey for a pinch of vanilla sugar, add a twist of black pepper on top for a sharper edge against the sweet spice, or go iced in summer — the same paste whisked into cold milk over ice works surprisingly well. For the special-occasion version, froth the milk fully and dust the foam with cinnamon like a barista showing off. Rainy Saturday, book in the other hand: that’s the natural habitat of this drink.
If golden isn’t your colour today, Simara’s original chai works with the same paste-first trick, and the wider tea shelf covers every other shade of cosy this winter.
