Honey Turmeric Pumpkin Latte Recipe

November 4th, 2016

This comforting turmeric pumpkin latte is laced with warm spices and filled with healthy fats to keep your brain alert and stomach full. The next time you’re craving a pumpkin spice latte, sub in this drink instead—anti-inflammatory turmeric is ideal for this time of year.

Honey Turmeric Pumpkin Latte

Yield: 2 servings
Total Time: 10 minutes


For the latte
1 teaspoon coconut oil
2 to 3 tablespoons pumpkin purée
½ teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
Small pinch of ground allspice
1 teaspoon ground turmeric
1 teaspoon vanilla extract
1 to 2 tablespoons raw honey
1 ½ cups full-fat coconut milk

For the coconut whipped cream
1 can full-fat coconut milk, chilled overnight
1 tablespoon raw honey


Make the latte
Place coconut oil and pumpkin puree in a small saucepan set over medium low heat and stir in cinnamon, ginger, nutmeg, allspice, and turmeric. Stir in vanilla and raw honey, followed by the coconut milk. Warm through.

Make the coconut whipped cream
Take coconut milk can out of the fridge, open it, and scoop out the hardened cream layer from the top, leaving the liquid behind. Place cream in the bowl of a stand mixer fitted with the whisk attachment and whip 30 seconds until thick and fluffy. Whip in honey.

Divide pumpkin latte between 2 cups and top with dollops of coconut whipped cream. Sprinkle with cinnamon, to serve.

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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