I went to a coffee shop in Fremont called Milstead Coffee a few weeks ago, and I wasn’t quite in the mood for a latte. It was also warm outside, so I was craving something iced. On the menu was a golden milk-type drink that could not have hit the spot better, so this is my attempt to recreate it. I don’t know exactly what qualifies as “golden milk,” but this is basically my interpretation of it. And, OH, is it good. (That wasn’t exactly a question, but the answer is, YES.)
It’s slightly sweet, has a bit of a ginger kick, and is a great alternative to an afternoon iced latte for those days where it’s just like, okay, you’ve had enough coffee, dontchathink?
This recipe is actually for a syrup that you can store in the fridge in a jar for a good couple weeks, and just mix some with milk whenever the mood strikes you. Be sure to shake the syrup each time you open it up.
Hope you enjoy this—it’s gonna be on my afternoon snack menu through the summer!
Turmeric Spiced Latte (Syrup)
Prep time: 5 min | Cook time: 5 min | Ready in: 1 hour, 10 min
Yields 1-1/2 cups syrup
1/2 cup honey
1 tablespoon vanilla extract
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground turmeric
Milk (I used unsweetened hemp milk—it’s my favorite because it’s really creamy.)
- Pour all ingredients (except milk) into a small saucepan with 1 cup of water. Heat on the stove top over medium heat until honey melts and spices dissolve.
- Cool syrup in the fridge for at least an hour (I store mine in a mason jar).
- Once cooled, pour 1 tablespoon of syrup into an 8 to 12 ounce glass.
4. Add ice, then pour in about 6 ounces of milk (or to taste).
Stir to mix and enjoy!
BTW, if you want to just make one glass, reduce all the spices and vanilla to 1/4 teaspoon, the honey to 2 teaspoons. Melt everything with about one tablespoon of hot water to dissolve, then mix with about 8 ounces of milk. I have no idea if that math checks out compared to the bigger batch above, but this was how I fixed it initially, and it was fantastic.