¼teaspoonground cardamom(3 green cardamoms powdered)
¼ to ⅓teaspoonground cinnamon(adjust to taste)
1 to 2pinchesblack pepper crushed or powdered
¼inchfresh ginger(peeled or ⅛ teaspoon ground dried ginger, optional)
¼teaspoonvanilla extract(adjust to taste)
1 to 1½tablespoonsmaple syrupor sugar
How to make the recipe
How to make Turmeric Latte
To a sauce pan, add ginger (optional), black pepper, cinnamon, cardamom, black pepper and turmeric.
Optional step for a stronger flavor: Pour ¼ cup water. Slowly bring it to a boil and simmer for 3 to 4 mins.
Pour milk and whisk well. Add maple syrup or sugar and vanilla extract.
On a medium flame, heat until the milk begins to steam. Do not boil. When you see the steam coming from the milk, turn off. Remove from heat. Ideally temperature should be 145 to 155 F or 62 to 68 C.
You can froth the milk in 3 ways depending on your choice.
Froth in the Sauce Pan: Using a hand whisk, begin to whisk the milk until frothy and foamy. To use a electric mixer, start on a low speed and then switch over to medium speed. Make sure your sauce pan is deep enough or use a tall jar, else it can get messy & the milk can spill all over. Leave out the turmeric that settles at the bottom.
Froth in a Mason Jar: Strain the warm milk to the jar and secure it tightly with a lid. Shake the jar continuously until you see froth on top. This is a bit of arm work and takes about 5 mins.
Using a Milk Frother: Strain the turmeric infused milk into a deep/tall container or jar. Froth the milk as desired. It only takes about 25 to 30 seconds.