Turmeric Golden Milk Iced Latte (Print Version)

Chilled, spiced turmeric milk blended with warming spices and a touch of sweetener—served over ice.

# What You'll Need:

→ Spiced milk base

01 - 2 cups milk of choice (dairy, unsweetened almond, or oat)
02 - 1 teaspoon ground turmeric
03 - 1/2 teaspoon ground cinnamon
04 - 1/4 teaspoon ground ginger or 1/2-inch fresh ginger, grated
05 - 1/8 teaspoon ground black pepper
06 - 1 teaspoon vanilla extract
07 - 1 to 2 tablespoons maple syrup or honey, to taste

→ For serving

08 - 1 cup ice cubes
09 - Ground cinnamon or turmeric, for garnish (optional)

# How to Make It:

01 - In a small saucepan, combine the milk, ground turmeric, ground cinnamon, ground or fresh grated ginger, ground black pepper and the sweetener.
02 - Heat the mixture over medium, whisking frequently until just warm and the spices dissolve; avoid boiling to preserve flavor and color.
03 - Remove from the heat, stir in the vanilla extract, and let the infusion cool for 2 to 3 minutes.
04 - Divide the ice between two glasses, then pour the spiced milk evenly over the ice.
05 - Stir the drink to combine; for extra froth, briefly blend before pouring. Sprinkle with cinnamon or turmeric if desired and serve immediately.

# Additional Tips::

01 -
  • It’s like sunshine in a glass, with an uplifting flavor you’ll want to tell everyone about.
  • This iced latte is endlessly adaptable, letting you find your perfect balance of sweet, creamy, and spicy every single time.
02 -
  • If you let the spiced milk boil, the flavors turn harsh and you lose the gentle creaminess—lower heat is key.
  • I once tried skipping black pepper, and the turmeric flavor fell flat—never underestimate that dash.
03 -
  • Mix the milk with spices ahead of time and keep it in the fridge for faster assembly—just shake and pour over ice when you crave it.
  • Rinsing your saucepan with hot water right after making makes cleanup a breeze, especially with turmeric’s famous stickiness.
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