TURMERIC MATCHA LATTE
INGREDIENTS:
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1 1/2 cups Non-dairy Milk
Use unsweetened almond, oat, coconut or cashew milk as the base. Each brings a unique flavour and texture, while providing a smooth, creamy consistency.
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1 teaspoon Matcha powder
Use fresh, good-quality matcha with a vibrant green colour and finely ground texture.
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1/4 teaspoon Amara Spices Lakadong turmeric powder
Known for its naturally deep golden colour and intense earthy character, Lakadong turmeric adds a distinctive warmth and rich flavour to the latte.
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1/4 cup hot water
Use hot water that is warm but not boiling to dissolve the matcha and turmeric smoothly.
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1 pinch Amara Spices black pepper, freshly ground
Adds a subtle peppery kick with pungent, earthy undertones.
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1 teaspoon Raw forest honey or Maple syrup
Adds natural sweetness to balance the warming spices. Forest honey offers deeper floral and earthy notes, while maple syrup provides a gentle caramel-like sweetness.
INSTRUCTIONS:
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1. Add the powders to a bowl
Place the matcha powder, Amara Spices Lakadong turmeric, and freshly ground Amara Spices black pepper in a small bowl.
Use a wide bowl if you have one. It gives the whisk more room to move and makes it easier to break down clumps.
For the smoothest latte, you can sift the matcha before adding it. This step is optional, but useful if your matcha has been sitting in the tin for a while.
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2. Pour in the hot water
Add ¼ cup hot water to the bowl.
The water should be hot, but not aggressively boiling. Very hot water can make matcha taste more bitter. If the water has just boiled, let it rest for a short moment before pouring it over the powders.
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​3. Whisk until smooth and frothy
Use a bamboo whisk or hand frother to whisk the mixture vigorously. Move quickly until a smooth paste or lightly frothy mixture forms.
Focus on breaking down any dry pockets of matcha or turmeric. Scrape the sides of the bowl if needed, then whisk again.
This step builds the base of the latte. If the base is smooth now, the final drink will be smooth too.
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​​4. Heat the milk
Pour 1½ cups non-dairy milk into a small saucepan. Heat it over medium heat until it is hot and starts to foam.
Do not let it boil hard. A gentle heat keeps the milk smooth and helps prevent separation, especially if you are using almond milk or coconut milk.
If you have a milk frother, you can froth the milk after heating. If not, whisk it briskly in the saucepan for a few seconds.
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​5. Combine the milk and matcha blend
Pour the hot milk into a mug. Add the whisked matcha and turmeric blend.
Stir well until the colour looks even. The latte should turn a warm green-gold shade, depending on your matcha and turmeric.
If you like a stronger looking drink, pour the matcha blend first and add the milk over it. If you prefer a softer, creamier drink, add the milk first and stir the matcha mixture in slowly.
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6. Sweeten to taste
Add 1 to 2 teaspoons raw forest honey or maple syrup.
Start with 1 teaspoon, stir, and taste. Add more only if needed. Matcha has natural bitterness, but too much sweetener can cover its delicate flavour.
Use honey if you enjoy floral sweetness. Use maple syrup if you want a vegan-friendly option.
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7. Serve immediately
Stir once more and enjoy the latte while it is hot and creamy.
A fresh turmeric matcha latte tastes best right after making it. If it sits for too long, the spices may settle at the bottom. A quick stir brings everything back together.