Move over, matcha: It’s turmeric’s time to shine. Recognizable by its brilliant sunflower-yellow hue, the earthy spice is finding a home in turmeric lattes everywhere. Also called golden milk, the drink is an evolution of the traditional Indian haldi doodh, or turmeric mixed with milk. HEX Coffee’s modern recipe promises an earthy baseline of turmeric boosted by a bouquet of ginger, cinnamon and black pepper. The secret ingredient? Coconut oil, which lends a velvety texture to the drink.
1 Tbsp. turmeric spice paste
12 oz. steamed milk
Turmeric Spice Paste
180 grams ground turmeric
25 grams ground ginger
2 grams ground black pepper
2 grams ground cinnamon
5 grams salt
300 grams sugar
2 cups coconut oil
Combine all of the dry ingredients until well mixed. Heat the coconut oil until it liquifies, then add it to the turmeric spice mixture, stirring to combine. Using an emulsion blender, blend the mixture until smooth. The resulting turmeric spice paste can be kept refrigerated in a sealed container.
To make the golden milk, combine 1 Tbsp. of the spice paste with 12 oz. of steamed milk.
Tanner Morita, HEX Coffee, Charlotte, NC
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