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This latte concoction is based off a latte I’ve fallen in total love with, but can’t justify spending $5 on for a whopping 14 ounces of (very often). 

I could tweak a bit with the foaming (the original is super thick; mine is not) – maybe a nice full-fat coconut milk would help? 

Gluten-free, paleo, Keto, vegetarian, vegan with substitutions

Dairy-Free Golden Milk Latte

1 cup your favorite dairy-free milk (I used almond, but cashew or even full-fat coconut would be great here) 
Brewed coffee
1/2 inch unpeeled fresh ginger cut into 2 coins
1/2 tsp. turmeric (if you can find fresh, even better!)
1/2 tsp. cinnamon
1/4 tsp. black pepper (I used ground, but peppercorns would be even better – that, or more ground)
1 Tbsp. coconut oil
Sprinkle cardamom 

Add everything but the coffee to a small pan. Whisk to combine. 

Bring to a boil, lower the heat and simmer 10 minutes to infuse the milk with the flavors.


Pour half into your coffee; buzz to foam up a bit if you want to be fancy. I used my immersion blender, but the blender would have been better – or a milk foamer would have been ideal.

Makes enough for 2 lattes if you only have coffee at home if it’s in your 20-ounce travel mug like me 

Note: If you don’t use it all at once, store in the fridge and zap in the microwave for a minute to heat back up.