With the healthful benefits of turmeric and ginger, this Iced Spiced Turmeric Latte is an iced glass of sweet, spiced goodness.
I am trying to drink less coffee. Anyone who has visited this blog will know that I face the adventures of each day with a large jar of iced soy coffee clutched in a death grip between my fingers. Each jar is 500ml and loaded with coffee. If chocolate is the dark lord whose alter I pray, coffee is his muscly side-kick keeping me on my path. I am trying to step away from the big guy’s embrace.
We’re not breaking up, we’re just cooling things a little. This iced spiced turmeric latte is my new squeeze.
When I heard about turmeric lattes, I admit to an involuntary eye roll. I can’t keep up with all the food trends, let alone the drinks. However, in my quest to find a coffee replacement this golden drink is fast becoming a favourite. If you love chai or pumpkin spice flavours, turmeric lattes are certainly worth a try. I don’t drink hot coffee so this iced spiced turmeric latte is perfect for me. I thought the turmeric might be bitter but the sweet maple and warming cinnamon cut through any bitterness to create a wonderfully balanced spiced sip.
While you could certainly make this recipe using milk instead of coconut water I find soaking the oats in a small amount of dairy-free milk and blending with the other ingredients creates a lovely creamy texture. After trying both, with and without milk, I found there simply wasn’t any need to load up on milk. This version is sweet, slightly creamy and refreshing. If you are strapped for time, you can blend the oats and milk without soaking them; you just need to blend all the ingredients without the ice until smooth and then add the ice. I soak the oats to ensure a smooth consistency is all.
While I can’t guarantee this iced spiced turmeric latte will break coffee’s hold on me, it is an excellent place to start. With the anti-inflammatory benefits of both turmeric and ginger, it is far better for me too. This gorgeously golden, slightly sweet, slightly spiced iced drink is my new friend in a glass and its delicious balanced flavours just might hold coffee at bay. For now. Enjoy.
Iced Spiced Turmeric Latte
Ingredients
- 1 1/2 teaspoon ground turmeric
- 1 heaped teaspoon 5ml ground cinnamon
- 1 scant teaspoon 5ml ground ginger
- 2 tablespoon 30ml maple syrup
- 2 tablespoon 30ml rolled oats
- 2 tablespoon 30ml dairy-free milk
- 1 cup 250ml coconut water
- 2 cups 500ml ice
- coconut yoghurt optional
Instructions
- Combine the oats and milk in a small bowl and allow to sit either overnight or for a few hours
- To make the turmeric syrup, combine the turmeric, ginger, cinnamon and maple syrup in a saucepan and heat until combined and smooth. Remove from heat and allow to cool a little.
- Place all ingredients in a blender, other than the yoghurt, and blend until combined and frappe.
- Pour in to a glass or jar and top with coconut yoghurt to serve (optional)
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-mia3-2.cdninstagram.com/vp/855595f9d6450edef85083e895962529/5D3297E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
This Turmeric Latte looks amazing! I love the addition of oats to make it filling. SUCH a great idea!
Thanks so much Laurel (what a beautiful name!). I love the oats and I suspect you could probably do chia seeds also. I might test that one out. Thanks for stopping by.
I’ve also been on the fence on turmeric lattes and I’m not a fan of the pumpkin spice coffee malarky, BUT I’m going to have to try this, as it looks so gorgeous!
Ohhh, I hope you like it! This one I like. I can’t keep up with all the others though. Thanks Michelle. x