Turmeric Golden Milk Iced Latte (Print Version)

Creamy iced turmeric latte with cinnamon, ginger, and maple; dairy-free option and ready in 10 minutes.

# What You'll Need:

→ Spiced Milk Base

01 - 2 cups milk of choice (dairy or unsweetened almond/oat milk)
02 - 1 tsp ground turmeric
03 - 1/2 tsp ground cinnamon
04 - 1/4 tsp ground ginger (or 1/2-inch fresh ginger, grated)
05 - 1/8 tsp ground black pepper
06 - 1 tsp vanilla extract
07 - 1–2 tbsp maple syrup or honey (to taste)

→ For Serving

08 - 1 cup ice cubes
09 - Ground cinnamon or turmeric, for garnish (optional)

# How to Make It:

01 - In a small saucepan, combine milk, turmeric, cinnamon, ginger, black pepper, and maple syrup or honey. Place over medium heat and whisk until just warm and the spices are dissolved (do not boil).
02 - Remove from heat and stir in vanilla extract. Let the mixture cool for 2–3 minutes.
03 - Fill two glasses with ice cubes.
04 - Pour the spiced milk over the ice in each glass.
05 - Stir well. Garnish with a sprinkle of cinnamon or turmeric, if desired. Serve immediately.

# Additional Tips::

01 -
  • You get all the cozy spice of golden milk but with a cool, creamy twist—like a secret summer treat.
  • This recipe is endlessly customizable and fits nearly any dietary need in my circle of friends.
02 -
  • The first time I boiled the milk out of impatience, it formed a skin and the spices turned bitter—heat gently, always.
  • Adding the vanilla off heat preserves its subtlety; stirring too early means you can barely taste it.
03 -
  • For velvety texture, strain the mixture through a fine mesh sieve if using fresh ginger.
  • The tiniest pinch of salt can balance the sweetness and make the spices pop; don’t skip it if you love complexity.
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