Turmeric Chai Latte Recipe – Homemade Chai Extract with Anti-Inflammatory Turmeric. Dairy or Non-Dairy. Make a Sweet, Exotic and Healing Beverage at Home.
This recipe was inspired by a turmeric chai latte I had at one of my favorite lunch spots. The concept is something I’ve been meaning to experiment with for some time, but I wasn’t entirely sure how to go about it. I love the chai spice mixture in my Coconut Chai Rice Pudding, but I wasn’t sure how to smoothly incorporate those spices into a latte. The answer was to create a tea concentrate that could be refrigerated and used anytime you have a latte craving. The flavor is sweet, exotic and just a little spicy. You can make it with your favorite milk or non-dairy milk substitute. I’m a big fan of coconut milk here, which gives the latte a rich flavor and foamy texture.
Chai is already exotic on it’s own, but the addition of turmeric and black pepper really kicks it up a notch. Lately I’ve been adding turmeric to everything, so it doesn’t seem so crazy that I’m finding a way to drink it as well. The slightly yellow color of this latte comes from the curcumin found in turmeric. Curcumin has significant anti-inflammatory properties that rival those found in ibuprofen. Unlike over-the-counter drugs, curcumin has no toxic effects. In addition, curcumin’s powerful antioxidant advantages have been shown to protect healthy cells, particularly those found in the colon, from cancer-causing agents. It can aid the body in destroying mutated cancer cells before they have a chance to spread to other areas. Pretty amazing, right? As if that weren’t enough, turmeric also helps to lower cholesterol and prevent heart disease. A reader tipped me off to the fact that adding black pepper to turmeric increases the health benefits, so I’ve added a pinch here and I believe it adds depth to the drink.
I’ve been enjoying this latte for a few months now, and figured it was high time I share it with you all. Not only is it fun to drink (who doesn’t love a good chai??), it’s nice knowing that I’m also doing something good for my body. I like this version even better than the one I used to get at the cafe down the road; coincidentally, they stopped making it several months ago. Thank goodness I now have this recipe in my kitchen arsenal! Just make sure you shake up that concentrate before you make the drink to get the full chai flavor. I hope you enjoy it as much as I do!
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Beauty shots and styling by Bethany Nauert.
Tea Concentrate Ingredients
- 2 1/4 cups water
- 6 tbsp coconut sugar
- 4 black tea bags
- 2 tsp ground cinnamon
- 1 1/2 tsp ground turmeric
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cardamom
- 1/4 tsp ground cloves
- 1/8 tsp ground coriander
- Small pinch of black pepper
Latte Ingredients - Makes 1 Single Latte
- 3/4 cup coconut milk (or the milk of your choice-- coconut and regular milk froth the best)
- 3/4 tsp coconut sugar (more or less to taste)
- 1/4 cup tea concentrate
- 1/8 tsp turmeric
You will also need
- Small saucepan, fine mesh strainer, immersion blender (optional)
- To make the tea concentrate, combine all ingredients except for tea bags and vanilla in a small saucepan. Bring to a boil.
- Remove from heat and add the tea bags and vanilla. Let the mixture steep for at least 10 minutes.
- Pour through a fine mesh strainer. Put the concentrate into a sealable container and refrigerate until ready to use. This will keep for up to 7 days. Shake well before using.
- To make 1 latte, whisk together the coconut milk, coconut sugar and turmeric in a small saucepan. Heat over medium heat just until the mixture bubbles around the edges of the pan. Remove from heat.
- Combine the warm milk mixture with 1/4 cup of the tea concentrate in a glass. Stir to combine. Garnish with ground cinnamon if desired. You can adjust the sweetness level by adding more or less sugar to taste; I prefer this only mildly sweet.
- Note: If you prefer a frothy latte, use a milk frother or transfer the milk mixture to a deep container and pulse with an immersion blender until frothy. Then combine with 1/4 cup of tea concentrate and serve.
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