GOLDEN CACAO LATTE
INGREDIENTS:
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1 cup milk of choice milk
Use about 240 ml. Dairy milk gives the richest body. Oat milk makes the latte creamy and naturally sweet. Almond milk keeps it lighter. Coconut milk adds a soft tropical note, especially if you use a diluted drinking version.
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1 teaspoon cacao powder
Cacao gives the latte its chocolate-like depth. Use unsweetened cacao powder so you can control the sweetness yourself.
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1/2 teaspoon Amara Spices Lakadong Turmeric Powder
Lakadong turmeric is known for its deep colour and bold aroma. A little goes a long way in a drink, so 1/2 tsp is enough for one cup.​
1/4 teaspoon Amara Spices Ceylon Cinnamon Powder
Ceylon cinnamon is softer and more delicate than the stronger cassia variety. It works well in lattes because it adds warmth without taking over.
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1 teaspoon maple syrup
Maple syrup adds sweetness and a gentle caramel-like flavour. You can adjust it after tasting if you prefer a sweeter latte.
INSTRUCTIONS:
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1. Measure the milk
Pour 1 cup milk of choice into a small saucepan.
Use a standard measuring cup if possible. If you prefer a larger mug, you can increase the milk slightly, but keep in mind that the flavour will become milder unless you adjust the cacao and spices too.
For the creamiest drink, choose milk with a little body. Full-fat dairy milk, oat milk, and coconut-based drinking milk all work well.
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2. Warm the milk gently
Place the saucepan over medium heat and bring the milk to a gentle simmer.
Look for small bubbles around the edge of the pan. The milk should steam, but it should not boil hard. A rolling boil can change the texture of the milk and may make some plant-based milks separate.
Stir once or twice as the milk heats. This helps prevent a skin from forming and keeps the temperature even.
​3. Whisk in the cacao powder
Add 1 tsp cacao powder to the warm milk.
Whisk well so the cacao dissolves smoothly. Cacao powder can clump if it is added too quickly or left sitting on the surface. Keep the whisk moving in small circles until the milk turns a light chocolate colour.
If you often get lumps in hot drinks, mix the cacao powder with one or two teaspoons of warm milk in a small bowl first. Make a smooth paste, then whisk that paste into the saucepan.
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​​4. Add the turmeric and cinnamon
Whisk in 1/2 tsp Amara Spices Lakadong Turmeric Powder and 1/4 tsp Amara Spices Ceylon Cinnamon Powder.
The turmeric will deepen the colour, giving the latte its golden shade. The cinnamon will add aroma and natural sweetness.
Keep whisking for 30 to 45 seconds. This helps spread the spices evenly through the milk. Turmeric and cinnamon do not dissolve in the same way sugar does, so good whisking makes the drink smoother.
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​5. Sweeten with maple syrup
Add 1 tsp maple syrup and whisk again.
Taste the latte carefully. If you like a stronger chocolate note, add a small pinch more cacao. If you prefer it sweeter, add another 1/2 tsp maple syrup. If the spice feels too bold, add a splash of milk to soften it.
The goal is balance. You should taste cacao first, then warmth from turmeric and cinnamon, with maple sweetness at the end.
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6. Blend for froth if you like
For a frothy latte, pour the warm mixture into a high-speed blender and blend for 15 to 20 seconds.
This step is optional, but it gives the drink a café-style texture. The milk becomes lighter, smoother, and slightly foamy on top.
Use care with hot liquids. Leave space in the blender jar, secure the lid, and start on a low speed if your blender allows it. If you prefer not to blend hot drinks, use a handheld milk frother directly in the saucepan or mug.
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7. Pour and finish
Pour the latte into a mug and enjoy immediately.
For a simple finish, top with a little extra Amara Spices Ceylon Cinnamon Powder. A tiny dusting is enough. You can also add a few cacao nibs on top if you want texture, though the drink is lovely without them.