Chunky knits and drizzly movie afternoons are almost here, people. I don’t dig the scream-face-emoji-Winter-Is-Coming vibe, but I do think a proper latte should be part of your seasonal survival strategy.
Enter the Golden Spice & Orange Zest latte—your accompanying beverage for living your #bestautumnlife.
Just looking at this latte makes me feel all warm and inner-glow-y. The sunrise blend of golden turmeric, cinnamon and ginger will also literally make you feel cosy on the inside…with the sweet citrus hit of orange to make the fall flavours zing.
This Golden Spice & Orange Zest latte is the easiest latte by far. You probably already have all the ingredients in your kitchen. So…let’s make a cuppa magic, yes?
The only caveat I have for this recipe is that that silky foam on the top takes the latte to another level. If you think a frother is a frivolous addition to your existence, please, PLEASE rethink your life decisions. Or at least this one. (I use a hand frother and it’s totally cheap and totally wonderful, FYI.)
One more thing—you can sub turmeric spice powder with the actual turmeric root; I like to use both! And same goes for the ginger. Simply peel the roots and pop into the milk during the saucepan stage to infuse. If you’re in a pinch, though, or a hurry, or just too lazy to overthink a latte (and why should you??), the powders will work just fabulously on their ownsome.
What’s the difference between True (Ceylon) cinnamon and the cinnamon I buy at the store?
The cinnamon commonly found in most supermarkets is known as cassia cinnamon. It has another moniker, “fake cinnamon”. This is likely due to its inferior quality when compared to Ceylon cinnamon, or “true cinnamon”. Cassia cinnamon comes from a different cinnamon tree, and is more bitter in taste, as well as rougher in texture. Ceylon cinnamon, on the other hand, is sweeter, softer, and, as you’d expect, not as easy to find as its less prized counterpart. I order my true cinnamon online—this is my favourite brand so far (beware; just because a cinnamon is labelled ‘Ceylon’, or ‘true’, doesn’t make it so—I’ve been duped before!).Print
A cosy blend of turmeric, cinnamon and ginger…and a sweet citrus note to make this Fall-flavoured, dairy-free latte sing.
- 2 cups, plus 1/2 cup, almond milk, unsweetened
- 1 1/2 tsp ground turmeric
- 1/4 ground ginger
- 1 tsp true (Ceylon) cinnamon
- Zest of one large orange
- Honey, or maple syrup, to taste
- To a small saucepan, add 2 cups almond milk, ground turmeric, ground ginger, cinnamon, orange zest and honey/maple syrup (my personal preference is 2 tablespoons of sweetening).
- Whisk while warming over medium heat. Only heat until hot, not boiling. Test with your finger, or at the first sign of a little bubble, remove from stovetop.
- Taste and adjust flavours or sweetening if desired. Divide between two mugs.
- In the same saucepan, pour the remaining 1/2 cup almond milk. Heat on medium until hot. (You can also heat on high in the microwave for two minutes—just watch that it doesn’t boil over.) Remove from heat.
- Using the hand-frother, froth the milk into a light but creamy foam.*
- Ladle foam onto spiced milk mixtures and give a little stir. Dust with a pinch of cinnamon.
- Served best fresh and hot.
* TIP: If you’re a froth-newbie, try tilting the jug towards you and angling the frother away from you, but keeping submerged in the mixture. Switch on. If you get sprayed, know that this is a very common part of the frother initiation period. Practice makes perfect lattes. 😬