Ingredients:

  • 1/4 cup (60 ml) Filtered Water
  • 1/4 cup (60 ml) Maple Syrup or Honey
  • 2 tablespoons (30 g) Ground Turmeric
  • 1 teaspoon (5 g) Ground Ginger
  • 1/2 teaspoon (2.5 g) Ground Cinnamon
  • 1/4 teaspoon (1 g) Freshly Cracked Black Pepper
  • Pinch of Sea Salt
  • 1 cup (240 ml) Milk (Whole or Alternative, Oat or Cashew recommended)
  • 1 1/2 to 2 tablespoons Golden Spice Syrup (prepared below)
  • Dusting of Cinnamon or Nutmeg (optional, for garnish)

Instructions:

  1. Combine the water, maple syrup (or honey), and salt in a small saucepan. Bring to a gentle simmer over medium-low heat.
  2. Remove the pan from the heat. Whisk in the ground turmeric, ginger, cinnamon, and black pepper until completely smooth. The mixture should form a thick, vibrant paste/syrup.
  3. Return the pan to very low heat for 1 minute, stirring constantly. This 'blooms' the spices and reduces the raw turmeric taste. Do not boil vigorously. Remove from heat.
  4. Allow the syrup (Stage 1) to cool completely before transferring it to an airtight jar. Store in the refrigerator for up to two weeks.
  5. Pour 1 1/2 to 2 tablespoons of the prepared Golden Spice Syrup into your serving mug.
  6. Pour the milk of choice into your frothing pitcher or steaming vessel. Heat the milk until it is steaming hot (ideally 150–160°F / 65–71°C), aiming for a tight microfoam texture if using a frother.
  7. Pour the steamed milk directly over the syrup in the mug. Stir gently but thoroughly to ensure the spice syrup is fully incorporated from the bottom.
  8. Top with remaining milk foam (if applicable) and finish with a decorative dusting of cinnamon or nutmeg. Serve immediately.