Turmeric Latte Recipe

Tip: click step to get into cook mode

1 cup whole milk ((or almond milk))

1 to 1¼ teaspoon organic ground turmeric

¼ teaspoon ground cardamom ((3 green cardamoms powdered))

¼ to ⅓ teaspoon ground cinnamon ((adjust to taste))

1 to 2 pinches black pepper (crushed or powdered)

¼ inch fresh ginger ((peeled or ⅛ teaspoon ground dried ginger, optional))

¼ teaspoon vanilla extract ((adjust to taste))

1 to 1½ tablespoons maple syrup (or sugar)

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.
Serve your Turmeric Latte immediately.