Fish Free Turmeric Ginger Tea Latte
Total time13 min
Prep time5 min
Cook time8 min
4.9(24)
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Learn more →Ingredients
2 servings
For the tea base
- 1 cup water
- 1 tsp ground turmeric
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground cinnamon
- ⅛ tsp ground black pepper
- 1 tbsp maple syrup
- 1 pinch ground cardamom (optional)
For the steamed milk
- 1 ½ 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.
Instructions
- 1
Combine the water, turmeric, grated ginger, cinnamon, black pepper, and cardamom (if using) in a small saucepan over medium heat. Bring to a gentle simmer and cook for 3–4 minutes, until the liquid is fragrant and a deep golden color.
- 2
Stir in the maple syrup, then pour the tea base through a fine-mesh strainer into a heatproof measuring cup or bowl, pressing on the solids to extract all the liquid. Discard the solids.
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