I crafted an iced Golden Milk Latte starring turmeric known for its anti inflammatory properties and ancient healing spices, and I offer Paleo and vegan variations with a keto friendly option.

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I never expected an iced Golden Milk Latte to taste this bright and weirdly addictive. Warm spice notes sit against silky unsweetened almond milk and a kiss of ground turmeric that makes the color glow.

It feels like a secret swap for afternoon coffee, but cleaner and kind to your gut. I kept it simple so you notice the spices, and yes it goes surprisingly well chilled without getting watery.

If you like spice adventures or want a chilled treat, you might be surprised how quickly this becomes your go to.

Ingredients

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Almond milk: light and nutty, low calorie, some vitamin E, little protein
Coconut milk: full fat adds creaminess, healthy fats and silky mouthfeel
Turmeric: anti inflammatory, earthy flavor and bright yellow color, low calories
Black pepper: tiny pinch boosts curcumin absorption and adds mild heat
Cinnamon: warm sweetness, helps blood sugar balance, fragrant and cozy
Ginger: zippy spice, aids digestion, fresh or ground works fine
Coconut oil: adds richness and satiety, quick energy from medium chain fats
Maple syrup: natural sweetness, some minerals but adds carbs so use sparingly, i do

Ingredient Quantities

1 cup unsweetened almond milk or other unsweetened plant milk

1/2 cup canned full fat coconut milk for creaminess

1 tsp ground turmeric

1/2 tsp ground cinnamon

1/4 tsp ground ginger or 1/2 tsp fresh grated ginger

Pinch of ground cardamom optional

Pinch of ground black pepper about 1/8 tsp

1 tsp coconut oil or MCT oil

1 to 2 tsp maple syrup or raw honey for paleo option, or 1 to 2 tsp erythritol or monk fruit for keto

1/2 tsp vanilla extract

Pinch of fine sea salt

1 cup ice

How to Make this

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1. Pour 1 cup unsweetened almond milk and 1/2 cup canned full fat coconut milk into a small saucepan over low heat.

2. Add 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger (or 1/2 tsp fresh grated), a pinch of cardamom if you like, about 1/8 tsp ground black pepper, 1 tsp coconut oil or MCT oil, 1/2 tsp vanilla extract, 1 to 2 tsp sweetener of your choice (maple or raw honey for paleo, erythritol or monk fruit for keto), and a pinch of fine sea salt.

3. Whisk constantly and gently warm the mixture just until steaming and fragrant, about 2 to 3 minutes. do not let it boil. this helps bloom the spices and melt the oil.

4. Taste and tweak sweetness or spice now. if you used fresh ginger, strain the milk through a fine mesh to remove fibers.

5. Let the spiced milk cool for a minute so it’s not scalding, then pour it into a blender along with 1 cup ice.

6. Blend on high for 20 to 30 seconds until smooth, frothy and well emulsified. a high speed blender gives the creamiest result.

7. No blender? pour the warm spiced milk over the ice in a jar, seal tight and shake vigorously, or use a milk frother to combine. it works fine, just less froth.

8. Pour into a tall glass, sprinkle a little cinnamon or turmeric on top if you want, and drink right away. leftover spiced milk keeps in the fridge up to 3 days, just shake or reheat gently before using.

Equipment Needed

1. small saucepan or pot
2. measuring cups and measuring spoons
3. whisk (small hand whisk works)
4. high speed blender or regular blender with jar
5. fine mesh strainer for fresh ginger or spice bits
6. mason jar or any jar with tight lid for shaking if you dont use a blender
7. handheld milk frother for extra foam
8. tall glass and spoon for serving

FAQ

Q: Is this recipe dairy free and vegan? A: Yes it's dairy free. To keep it vegan use a plant milk and maple syrup or monk fruit. If you want paleo use honey instead of maple syrup but honey is not vegan. For keto use erythritol or monk fruit.

Q: Can I make it hot instead of iced? A: Absolutely. Warm the almond milk and coconut milk gently on the stove, whisk or blend until frothy, then serve hot. Dont boil the mixture, just heat until steaming.

Q: Why add black pepper and oil? A: Black pepper contains piperine which helps your body absorb curcumin from turmeric. The coconut oil or MCT oil gives the curcumin something to dissolve in and makes the latte creamy, so both help absorption and texture.

Q: Can I use fresh turmeric instead of ground? A: Yes. Use about one tablespoon fresh grated for one teaspoon ground, taste and adjust. Fresh is brighter but stains more and can be a bit fibrous so you might want to strain it.

Q: How long will it keep and can I make ahead? A: Make a double batch and keep in the fridge in a jar for 3 to 4 days. Shake or stir before serving, pour over ice or reheat a portion. You can also freeze portions in an ice cube tray for longer storage.

Q: My latte gets gritty, how do I fix that? A: Blend it on high or heat and whisk well to dissolve the powders. You can first mix the turmeric with the oil to make a paste then add the milks. Using full fat coconut milk and a short strain through a fine sieve also helps.

Iced Golden Milk Latte (Paleo, Vegan) Recipe Substitutions and Variations

Unsweetened almond milk: swap for oat milk (creamier), soy milk (more protein), or cashew milk (mild, silky) — any unsweetened plant milk works fine.
1/2 cup canned full fat coconut milk: use coconut cream, or stir 1/2 cup regular plant milk with 1 tbsp melted coconut oil or 2 tbsp cashew cream for similar richness.
1 tsp coconut oil or MCT oil: replace with melted coconut butter for body, a small spoon of almond or cashew butter to help emulsify, or neutral avocado oil if you want no coconut flavor.
1 to 2 tsp maple syrup or raw honey: try agave or date syrup if you want vegan options, or a pinch of stevia/erythritol/monk fruit for low sugar.

Pro Tips

1) Bloom the spices first by stirring them into a tiny splash of warm milk until they form a paste, then add the rest. it cuts down on gritty bits and the flavor pops way more.

2) a pinch of black pepper plus the oil really helps your body absorb the turmeric, so dont skimp on either. if you use raw honey, add it after the milk has cooled a bit so it doesnt lose all its good stuff.

3) Freeze some almond milk in an ice tray and use those cubes instead of plain ice, that way your drink wont get watered down as it melts. also, a high speed blender makes it extra frothy but if you dont have one, shake in a sealed jar or use a milk frother and it still works.

4) Make a batch and keep it in the fridge up to a few days, but remember the coconut can firm up so warm gently and whisk or blend again before drinking. if you used fresh grated ginger, strain it so you dont end up chewing fibers.