Pumpkin Turmeric Latte with Almond Milk

Pumpkin Turmeric Latte with Almond Milk
Turmeric, which gives “golden milk” its sweet and earthy spice and bright golden color, has been valued in India for centuries as a healing ingredient—especially during the colder months.

Tomorrow morning, why not swap your usual cup of coffee or matcha latte for an aromatic Pumpkin Turmeric Latte made with fresh almond milk?

Ingredients (for 2 cups):
• 300 ml water
• 1 cinnamon stick
• A pinch of ground cardamom
• 1 cm fresh turmeric
• 1 black tea bag
• 200 ml almond milk
• 2 tsp turmeric powder
• 60 g pumpkin purée (preferably from fresh Hokkaido pumpkin)
• 2 tbsp maple syrup (or more to taste)
• Kuvings juicer with smoothie attachment
• Optional: vacuum blender

Preparation:

1. Prepare the almond milk using your Kuvings juicer.
2. Halve the Hokkaido pumpkin and roast it for about 30 minutes at 180°C.
3. Heat water, cinnamon, cardamom, cloves, and fresh turmeric in a pot over medium heat.
4. Once the water turns slightly brown, let the tea bag steep for about 5 minutes.
5. Add almond milk, pumpkin purée, turmeric powder, and maple syrup to the smoothie attachment of the juicer and blend until creamy.
6. Pour the mixture into the pot and mix well with a hand blender or stand mixer.
7. Pour into cups and sprinkle lightly with turmeric.

👉 Tip: For an especially fine, velvety texture, you can briefly re-blend the latte in the Kuvings vacuum blender.

Photo and Recipe by @bananakitchen