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This iced turmeric latte contains all the healthy ingredients of golden milk but with espresso and over ice. It’s the perfect drink to cool you down on a warm day and leave you feeling rejuvenated.
It’s an iced turmeric latte kind of day! Let’s be honest though, every day is a latte day for me. Like many people, I look forward to drinking coffee every morning. Though I like the taste of regular ‘ole coffee, I really enjoy switching it up. Iced coffee with milk, bulletproof coffee, iced lattes, coffee smoothies, and yes, even a golden milk turmeric latte from time to time.
Though a lot of people like it before bed, but I try not to drink too many liquids before bed and tend to prefer drinking golden milk in the afternoon. If you love golden milk, you’ll love it with a little boost of caffeine. If you’ve never tried it, read on to learn more about why you might wanna hop on the turmeric latte train.
Ingredient notes:
Coconut milk – I almost always use and recommend canned coconut milk (full fat or light), but milk from a carton will work for this recipe
Sweetener – Maple syrup or honey — whatever you prefer!
Spices – These are non-negotiable and necessary in order to properly make a turmeric latte
Espresso – Optional! Traditional golden milk is not made with espresso, but it does put a fun spin on the recipe.
Step-by-step instructions
A golden milk latte is really easy to prepare, so listen up.
Step 1: Heat milk. Add milk, sweetener and spices to a small saucepan and whisk over medium-low heat until well combined.
Step 2: Refrigerate. Since this is an iced drink, you’ll want to transfer the coconut milk mix to a jar or large glass and then place it in the refrigerator for at least 30 minutes or until it’s cooled down.
Step 3: Add the espresso. Before serving, pour coconut milk into 2 glasses with ice. Then, add 1-2 shots of espresso per glass.
Frequently asked questions
What is golden milk?
Be definition, golden milk is “a warm beverage that utilizes the benefits of turmeric in combination with other healthy ingredients.” Traditional golden milk ingredients include turmeric, coconut milk, cinnamon, black pepper, honey, and ginger.
There’s a difference between golden milk and a golden milk latte: the latte includes coffee/espresso while the milk does not. You can 100% make yourself a warm glass of golden milk and drink it as-is, but since I’m always trying to add coffee to everything, I opted to make a latte—correction: iced latte—instead.
Traditional golden milk calls for ground black pepper, but since we’re adding coffee I found it best to omit the pepper.
What are the benefits of a turmeric latte?
Consuming turmeric has many benefits, including aiding in digestion and liver function, plus it’s loaded with antioxidants. It’s also been known to reduce inflammation, help with brain function and protect against heart problems. Honestly, we should ALL be consuming turmeric on a regular basis.
Can I make this without an espresso machine?
Yes! If you own an espresso machine, simply use that to make your espresso. If not, there are a few alternatives you can take.
- 1. Buy espresso powder–this kind if my favorite–and simply stir it into warm water to create espresso.
- 2. Use instant coffee instead.
- 3. Omit the espresso! I think the espresso adds a nice flavor and a boost of caffeine, but you can 100% make this drink without it and still reap the benefits.
More delicious drinks
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Iced Turmeric Latte (Paleo, Vegan)
Ingredients
- 14 oz. coconut milk
- 2 tbsp maple syrup or honey
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1-2 oz. espresso
- ice
Instructions
- Heat coconut milk in a saucepan over medium heat; add syrup, turmeric, cinnamon, and ginger and whisk everything together for 1-2 minutes until combined.
- Once warm, pour liquid into a glass container and place in the refrigerator until it's cooled down.
- Before serving: fill glass with ice them fill it up 3/4 of the way with the turmeric milk. Then, pour 1-2 shots of espresso over top and stir to combine.
- Enjoy!
Notes
Nutrition
UPDATE NOTE: This post was originally published in April 2019. It was updated with new text and photos in July 2020.
