I’m so excited to be sharing this recipe with you! I’ve been making this for about a year, I’ve always loved golden milk but don’t have the time (or the want to, ha) to make it every morning, so I came up with a recipe you can make once a week and have turmeric lattes whenever you’d like. This recipe uses fresh turmeric and ginger, not powdered, and makes about 3 cups but is easily scaled up. I love it with hemp milk but any alternative milk would be delicious. I hope you love it, this latte over ice is my go-to for hot afternoons spent in the garden.
Sources // ceramics are from here and here // juice jar // linens
ginger, turmeric, and rose concentrate
Prep time
Cook time
Total time
Serves: 3 cups
Ingredients
- 3 cups water
- 3 cinnamon sticks
- ½ teaspoon black peppercorns
- 2 tablespoons grated fresh turmeric
- 3 tablespoons grated fresh ginger
- 1 teaspoon dried food-grade rose petals
- 2 tablespoons agave nectar or honey
- ¼ teaspoon rosewater (optional)
Instructions
- Bring the water, cinnamon sticks and peppercorns to a boil. Remove turn off the heat, add the turmeric and ginger, and steep for 30 minutes. Add the rose petals and steep for an additional 5 minutes, then strain into a heat-proof container. Stir in the rosewater and agave nectar or honey, then chill. To serve, combine 1 to 1 with the milk of your choice, my favorite is unsweetened vanilla hemp milk. Perfect iced or hot, keeps for a week.
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