Fish Free Turmeric Cocoa Spice Latte
Total time12 min
Prep time5 min
Cook time7 min
4.6(24)
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Learn more →Ingredients
2 servings
- 2 cups milk
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 1 tbsp unsweetened cocoa powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp black pepper
- 1 tbsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ½ tsp vanilla extract
- 1 pinch cayenne pepper (optional)
Instructions
- 1
Add the milk, cocoa powder, turmeric, cinnamon, ginger, and black pepper to a small saucepan. Whisk together until the cocoa and spices are fully dissolved into the milk with no dry clumps visible.
- 2
Set the saucepan over medium heat and warm, whisking frequently, until the mixture is steaming and just beginning to show small bubbles at the edges — about 5 to 7 minutes. Do not let it boil.
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