Food and Drink

Spice up your latte: Turmeric lattes are warming and surprisingly delicious

There's often somewhat of a delay when it comes to food trends reaching Alaska. At the beginning of every new year, publications across the country are writing about what happened in food last year and what they are predicting will be big in the year ahead. One very current and prolific trend I've been seeing as we head into 2017 is turmeric.

Most of us are familiar with turmeric as that vibrant yellow-gold spice powder that is prominent in Indian curries. Turmeric has many medicinal uses and health benefits; it is commonly used as an anti-inflammatory and a mood lifter, among many others. Because of its benefits, people have taken to drinking turmeric daily in the form of a drink called a turmeric latte, otherwise known as "golden milk." Apparently the drink is wildly gaining in popularity and has somewhat of a cult following.

Having never encountered an eye-catching latte here, and curious what all the fuss was about, I did a little research and made one at home. It also gave me the opportunity to use my brand-new and long-awaited milk frother gadget I got from my fiancée for Christmas. A word to the wise: Unless you want your countertop, clothing and kitchen towels to be stained an impossibly bright neon yellow, be careful with your latte. I particularly don't recommend splattering it all over the kitchen with your new milk frother. Just saying.

But back to the turmeric latte, it's surprisingly delicious and ever-so soothing and warming. The flavor is somewhat reminiscent of a chai tea latte, but it's thicker in texture, is missing the black tea and caffeine, and has a more exotic aroma. It has a little heat to it, the way all the coziest of hot beverages with spices do. And as we have a great deal of winter weather left, we will be needing all the healing hot beverages we can get to keep us warm and healthy for the new year.

Turmeric latte

Serves 2

2 cups milk (almond or coconut milk would work nicely)


1 teaspoon turmeric

1 pinch ginger

1 pinch cardamom

1 pinch black pepper

1 cinnamon stick

honey to taste

To a small saucepan over medium-low heat, add the milk, turmeric, ginger, cardamom and black pepper. Whisk together until smooth and frothy. Add the cinnamon stick.

Bring the mixture to a simmer, stirring often. Remove the pan from the heat and allow the cinnamon to steep at least five minutes. Pour into mugs and serve hot. Optional: Whisk before serving to froth the milk (or use a milk frother).

Maya Wilson lives in Kenai and blogs about food at Have a food question or recipe request? Email and your inquiry may appear in a future column.

Maya Wilson

Maya Wilson lives and cooks on the Kenai Peninsula and writes the Alaska From Scratch blog. Her book, "The Alaska from Scratch Cookbook: Seasonal. Scenic. Homemade," was published in 2018 by Rodale Books.