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Matcha Turmeric Latte

  • Author: Caitey Jay
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 1 cup 1x
  • Category: beverage
  • Method: stovetop, blender
  • Cuisine: japanese
  • Diet: Low Calorie


This dairy-free matcha turmeric latte is the perfect way to start your day. It's a cozy beverage that also offers up major health advantages thanks to four powerful ingredients: matcha, turmeric, ginger and cinnamon.


Units Scale
  • 2/3 cup almond milk, warmed
  • 1/3 cup water, boiled
  • 1 tsp matcha powder
  • 1 tsp coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp ground cardamom
  • 1/4 tsp turmeric
  • 1/4 tsp ginger
  • 1/8 tsp (a pinch) freshly ground black pepper
  • Sweetener to taste (optional)


  1. Add milk, water, cinnamon, cardamom, turmeric and ginger to a small saucepan.
  2. Heat on medium high, removing the saucepan from the stovetop just before boiling.
  3. Add the boiled mixture, matcha and coconut oil to a blender.
  4. Blend on the lowest speed, slowly increasing to medium, for approximately 20 seconds, or until frothy and combined.
  5. Pour the mixture into your mug through a fine mesh strainer or fine mesh tea strainer. This will ensure no spice clumps in the final beverage.
  6. Top with freshly ground black pepper.
  7. Taste and add sweetener as desired (optional).
  8. Add ice cubes if you want it served cold.


  • This recipe can be made in the milk frotherTo do so, skip step 1 and 2 as the milk frother will warm the liquids for you. Instead, simply add water, almond milk, matcha powder, turmeric, ginger, cardamom, cinnamon and coconut oil to the milk frother and turn it on. You can sweeten to taste after.
  • Water temperature matters. The ideal water temperature for matcha is 176 degrees Fahrenheit (just before boiling). Lower water temperatures will results in softer, mellower flavour. Higher temperatures will results in a more bitter flavour. So, if using the stovetop method, remove the saucepan from the heat just before it reaches a rolling boil.
  • Grind your own spices for the most potent flavour. This recipe calls for ground spices, but you can also use whole spices and grind them using a spice grinder or mortar and pestle. This will result in stronger flavours.
  • Boil water with spices. It's important to add the spices at the beginning (before the liquids are heated) rather than at the end. That's because hot water helps the flavour of spices develop.

Keywords: matcha, turmeric, latte, matcha latte, turmeric latte