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Le Chaudron recipe
Curcuma latte vegan
Vegan turmeric latte
⏱ 10 minServes 2Easy95 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
400 ml (1⅔ cups)unsweetened almond milk
1 tspground turmeric
½ tspground cinnamon
1cm fresh ginger, grated
1 pinchblack pepper
1 tbspmaple syrup
1 tspvanilla extract
- 400 ml (1⅔ cups) unsweetened almond milk
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1 cm fresh ginger, grated
- 1 pinch black pepper
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Grate the fresh ginger on a Microplane so it flavors the milk fully.
- Pour the almond milk into a small saucepan. Add the turmeric, cinnamon and ginger.
- Add a pinch of black pepper: it helps your body absorb the turmeric.
- Warm over low heat for 5 minutes, whisking constantly to dissolve the spices without lumps.
- Don't let it boil (almond milk can split). Keep it just below a simmer.
- Off the heat, whisk in the maple syrup and vanilla extract.
- For a perfectly smooth drink, strain out the ginger through a fine sieve.
- Pour into 2 warm mugs and serve hot. Lovely in the evening.
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