Pumpkin Turmeric Latte with Almond Milk

Kürbis-Kurkuma-Latte mit Mandelmilch

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:)


• 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


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