Vegan Turmeric Iced Latte

May 24, 2018

I have a long term love affair with turmeric.

Over the years, I’ve found numerous ways to sneak turmeric into everything.

Smoothies, soups, energy balls, curries, juices…you name it, I’ve tried it.

I am also know for my Golden Milk recipe, which I usually make in the winter, when it’s cold outside and I want something to warm me up.

Since I live in the desert now, winter is kind of different. Less cold. More dry and dusty.

And as much as I love drinking and eating warm things in 100 degree weather, I thought it might be worthwhile to experiment with cooling things down and going for an iced version.

I also consumed more than my fair share of a pre-made iced turmeric latte at my local food co-op that was set out for all customers to taste.

So here it is, my own version of the Iced Turmeric Latte. I give you 2 options: One of which is the decadent and super time consuming version (in which you make your own almond milk and squeeze fresh turmeric) and one of which involves a tea bag plus your favorite milk substitute.

Both are delicious. Promise.

Vegan Turmeric Iced Latte

Serves 1.5 (because I don’t like to share but my 2 year old is adorable)


1.5 cups almond milk (or your favorite milk substitute. I like to make my own nut milks because I’m that person)

2 inches fresh turmeric root, peeled and grated*

1 inch fresh ginger root, peeled and grated*

1/2 tsp licorice root**

1/2 tsp cinnamon bark***

1 large spoonful of raw local honey

1 pinch black pepper

other optional herbs would be fennel seed and cardamom pods


Pour the milk into a small sauce pan. Squeeze the grated turmeric and ginger into the milk. You will stain your hands bright yellow. Wear this as a turmeric badge of honor, proudly.

Place the dried herbs in a tea infuser ball and place in the milk, too.

Heat the milk on the lowest possible setting for 20 – 30 minutes, uncovered. It shouldn’t ever get to a rolling boil, making the milk foamy. Especially if you’re using homemade milk. Just trust me on this one.
You do want to leave the herbs (licorice/cinnamon bark) steeping in the milk the entire time to infuse it with those flavors.

When the milk is done. Remove from the heat and stir in the honey.

Place in the fridge and cool for an hour or 2. If you’re short on time/impatient, put it in the freezer or put ice cubes in it.

OR, you can grab some of these tea bags, steep them in the warming milk for 20 minutes, then add some ice and call it good. Easy peasy. No yellow hands.

Your choice.

Both are supercalifragiliciously awesome. As you can see, my son is a fan.

*I use fresh turmeric and ginger because the flavors are different and in my opinion, better. Also, I use the dried versions the drink would be gritty instead of smooth. I prefer smooth. If you dig the grit, go for it.

**Avoid licorice root if you are currently pregnant

***I use cinnamon bark instead of dried cinnamon (and cardamon pods, fennel seeds) because if I use the dried versions the drink would be gritty instead of smooth. I prefer smooth. If you dig the grit, go for it.



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