Gluten-free golden turmeric latte with ashwagandha and coconut

Gluten-free golden turmeric latte with ashwagandha and coconut: a cosy, creamy recipe with coconut milk, turmeric, cinnamon and black pepper.

At a glance

• Serves 1
• Prep time: 5 min
• Cooking time: 5 min
• Total time: 10 min
• Calories: 150 kcal per serving
• Protein: 2 g
• Fat: 12 g
• Carbs: 8 g

Ingredients

• 250 ml coconut milk (or oat milk)
• ½ tsp ashwagandha powder
• 1 tsp ground turmeric
• ½ tsp cinnamon
• 1 pinch of black pepper
• 1 pinch of ground ginger
• 1 tsp coconut oil
• 1 tsp honey or maple syrup

Method

You’ll need: saucepan · sieve · whisk

1. Slowly warm the coconut milk or oat milk in a small pan over a medium heat. It should get hot but not boil.
2. Whisk in the turmeric, ashwagandha, cinnamon, black pepper and ground ginger. Stir until smooth so no lumps remain.
3. Add the coconut oil and leave the mixture to infuse briefly over a low heat. This way the spices and fat combine evenly.
4. Warm the latte gently for a few minutes, then take it off the heat. If you like a smoother texture, pour it through a sieve.
5. Sweeten with honey or maple syrup to taste, stirring briefly once more.

Good to know

A golden latte like this feels like a quiet moment in a mug. Warm, creamy and spiced, without being complicated.

Swaps

Coconut milk → oat milk (thinner, naturally provides more carbohydrates); honey → maple syrup (vegan and pleasantly caramel-like); coconut oil → ghee (buttery flavour and heat-stable); ground ginger → fresh ginger (fresher heat and extra plant compounds)

Allergens

If you use oat milk, check that it's labelled gluten-free. Ghee isn't dairy-free, honey isn't suitable for children under 12 months, and ashwagandha is generally not recommended during pregnancy and breastfeeding.

Dairy-free recipes