Pumpkin Turmeric Latte with Almond Milk

Pumpkin turmeric latte with almond milk

Turmeric, which gives the “golden milk” its sweet, slightly tart spice as well as its deep golden color, is used as a remedy, especially in the cold seasons in India.

Tomorrow, swap your morning cup of coffee or matcha latte for a turmeric latte with fresh almond milk!

(for 2 cups:)

Ingredients:

• 300ml water

• 1 cinnamon stick

• 1 pinch of ground cardamom

• 1 pinch of ground clove

• 1cm turmeric (fresh)

• 1 tea bag black tea

• 200ml almond milk

• 2 tsp turmeric (powder)

• 60g pumpkin puree (or best: fresh Hokkaido pumpkin)

• 2 tbsp maple syrup (more as needed)

• Kuvings juicer

• Smoothie attachment

Optional: vacuum blender

Preparation:

1. Prepare almond milk with the Kuvings juicer.

2. Halve the Hokkaido pumpkin and roast it in a preheated oven at 180C for 30 minutes.

3. Heat water, cinnamon, cardamom, cloves and turmeric (fresh) in a saucepan over medium heat.

4. When the water turns brown, let the tea bag steep for about 5 minutes.

5. Add almond milk, pumpkin (roasted), turmeric (powder) and maple syrup to the juicer with smoothie attachment.

6. Then add it to the pot and mix well with a whisk or a hand blender.

4. Pour into a cup and garnish with a little turmeric.

For a particularly fine consistency, put everything in the Kuvings vacuum blender at the end and mix briefly!

Photo and recipe from instagram @bananakitchen