This luscious latte really takes the cake. If you’ve tried turmeric lattes that have been cropping up at cafés, you are going to absolutely love this homemade version. With its blend of silky smooth sunflower seeds and coconut milk, a spicy intoxicating medley of turmeric, ginger, cinnamon, cardamom, vanilla, and black pepper, and a dash of natural sweetness from dates, you can bring a touch of the local café to your home.

Sunshine Turmeric Latte [Vegan, Gluten-Free]

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Serves

1 liter

Ingredients

  • 1/2 cup sunflower seeds (soaked overnight)
  • 1 cup desiccated coconut
  • 4 cup water (3 cups, plus 1 cup to clean)
  • 5-8 dates
  • 2 teaspoons ground turmeric
  • 1/2-inch piece ginger root
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract or 1/2 teaspoon vanilla powder
  • 1/2 teaspoon ground cardamom
  • A pinch of freshly cracked black pepper
  • A pinch of sea salt
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Preparation

  1. Soak the sunflower seeds in filtered water overnight in the fridge. You can soak the coconut also if you like (in two cups of water in a separate bowl), but it's not necessary if you have a good blender.
  2. In the morning, rinse and drain the seeds, and add to a high-speed blender with the coconut and three cups of water. If you've soaked your coconut, use the two cups of coconut soaking water and just add one cup of water extra.
  3. Blend for 1 minute on high until the mixture is completely smooth and creamy, then pour into a nut milk bag over a large bowl.
  4. Add the fourth cup of water to the blender and blend for ten seconds to clean the blender, then add this water to the nut milk bag too (no waste!).
  5. Squeeze your nut milk bag gently for a minute until all the liquid is extracted and you're left with a dry pulp. Place the pulp into a sealed container in the freezer, ready to use for another recipe.
  6. Now pour your finished milk back into the blender with the remaining ingredients, and blend on high until super creamy and smooth.
  7. Serve as is or with a few cubes of ice for a cold turmeric milk. Or for a hot turmeric latte, heat gently in a pan until hot but not boiling, then serve immediately. Any leftover milk, pour into a glass bottle, seal tightly, and store in the refrigerator for 2-3 days.
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