Spiced turmeric latte

Serves: Serves 2
Prep: 5 minutes

Spiced turmeric latte

Say goodbye to coffee, and hello to turmeric lattes! They’re warming and nourishing, not to mention packed with antioxidants!

Turmeric is such a rock star ingredient, I like to use it as many places as I can. Along with the ginger and cinnamon, it makes a comforting, nourishing hot drink. You can use milk instead of water for a creamier drink. I’ve added a heaped tablespoon of nut butter for extra creaminess – it also helps create a nice creamy froth on top of the latte (just like the creamy frothy part on top of a latte or cappuccino!). Keep some already made in the fridge and simply heat in the morning. Enjoy!


Print Recipe

  • fresh turmeric 3cm piece, peeled (or 3/4 teaspoon turmeric powder)
  • fresh ginger 2cm piece, peeled (or ¼ - ½ teaspoon ground ginger)
  • honey 1 heaped teaspoon
  • almond, cashew nut or hazelnut butter 1 heaped tablespoon
  • water 1 ½ cups (or milk, for a creamier drink)
  • ground cinnamon ½ - ¾ teaspoon
  • vanilla essence or extract 1 teaspoon
  • salt good pinch of


  1. Place all ingredients in a blender and blend until smooth and frothy.

  2. Warm up in a small pot and pour into mugs, or pour into mugs and warm up in the microwave. Sprinkle over more cinnamon to serve.
Nutritional Information Per Serving
6.5 g
3.9 g
Total Fat
8.5 g
3.3 g


  • Brooklynonymous

    Hi, can a batch of these be made a few days in advance and heat up in the morning?

  • Angela Desmarais

    I make this with only a dash of water and put the paste into ice trays to freeze. This way, you can make it in bulk and just add one to milk/water to heat for a faster alternative.

    • Wow that’s very clever! I’ll have to give it a go 🙂

    • Anna Maria Stone

      Great idea!

  • Emm

    Hi. How many calories would this drink be? Thanks.

    • Just 34 calories – the recipe makes two servings as well 🙂

  • Irene Higgie

    Hi where do you buy the almond butter. Is there anything else you could use instead

    • Hi Irene, you can buy almond butter in some supermarkets now, but best place to look is a health food shop like Huckleberry or Ceres, or you can make your own – there’s heaps of tutorials online. The point of the almond butter is that it combines with the water to create almond milk, but you can use any other nut butter with water if you like. Or don’t use a nut butter and just swap the water out for the same volume of any kind of milk you like – soy, cows, rice etc 🙂

      • Irene Higgie

        I will make it with almond milk.thanks for that

  • Leanora

    don’t use microwave… do the research.

  • daisyandjack

    thanks so much for the recipe – can’t wait to try it tomorrow when I make another batch of almond milk !! for some reason couldn’t get back to the comments on youtube – thanks for the reply 🙂

  • Sue

    So delicious. I used a good quality peanut butter, coconut nectar to sweeten and rice milk. Then added coconut butter when it was in the pot and blended it to make it super frothy and super delicious. Thanks for the awesome recipe!

    • Ooooh, yum! your way sounds really good!

  • Emm

    Hi. If you don’t have nut butter can you just add a few nuts, eg cashews to the blender?

    • You could just use nut milk (instead of water + nut butter) or normal milk…or yes, you could add some pre-soaked cashews to the blender too (probably about 1/4 cup) along with some water. The reason it’s good to have them pre-soaked is so they are softer and blend/break-down easier.

  • Anna Maria Stone

    I just made it and it is great. I may add a little cocoa next time and coconut oil, as a commenter suggests.
    thank you.

  • Amber

    Hi, I made some today and they smelt amazing I tasted them cold and they were so yum! But then I poured into mugs and heated in microwave…the first cup curdled so badly so I made sure to heat slowly and for less for the second cup. It was beautiful when I took it out all creamy and milky and then by the time I added cinnamon to the top and stirred it had completely curdled too! I used normal milk..could this be the problem? I will try again but maybe heat on the stove. It tasted nice cold though!

    • How weird…did you use cows milk and fresh turmeric/ginger? Maybe try with powdered turmeric/ginger with the cows milk, or fresh but with water? Or try heating on the stove?

      • Amber

        Yeah I might try heating on the stove or using water. Yup I used fresh turmeric and ginger and cows milk. Apparently ginger has something in it that when heated to a certain temperature can curdle milk! So I could just try having it cold, it was really nice as it was! 🙂

        • Yep would be delicious cold over ice! 🙂

  • Meisxie

    Just made this and it wasn’t very pleasant LOL. I only had vanilla almond milk so substitued that for the nut butter & honey. However, I was too lazy to use the magic bullet, using a hand blender instead – huge mistake because the ginger was still chunky. I then noticed my mixture was very yellow not the beautiful colour like yours. Did think this was rather odd. After a couple of minutes of drinking/wondering why this drink is so popular, I realised I forgot to add the cinnamon and vanilla essence in LOL.

    I will try again tomorrow, after I purchase the ground ginger instead!!

    • Lol and definitely include the honey!

      • Rai Lewis

        If you have honey in the recipe, please don’t #vegan. Honey comes from bees (bee vomit) and contains animal proteins. Great recipe otherwise!

        • Eek good point! There should have been a note to say maple syrup should be used to make it vegan, I’ll add that now 🙂

  • Mel

    Added the coconut oil and it was perfect (even though I forgot the salt …). Thanks!

  • Jen Ullett

    Calorie count seems off.
    100 cals in 1tbsp nut butter, more if “heaping.”

    • Hi Jen, thanks so much for picking this up – you’re right! That nutritional info was for 100g, not one serve. Sorry about that, have updated now 🙂