Pumpkin Spice Latte – Golden Turmeric Drink Recipe

IMMUNE BOOSTING PUMPKIN SPICE LATTE - Yes Superfood

A warm and comforting pumpkin spice latte with a golden twist. Made with natural ingredients, this creamy drink is perfect for cozy seasonal moments.

Turmeric powder gives this latte its natural golden color, making it perfect for visually appealing drinks without artificial additives.

Ingredients for one cup:

  • gingerbread spice mix 
  • or: 4 tbsp cinnamon + 1 tbsp nutmeg + 1 tbsp ginger + ½ tbsp ground cloves
  • a few slices of pumpkin
  • 1 tsp agave syrup
  • water
  • 1 tsp coconut oil
  • pepper
  • 2 dl plant-based milk
  • ½ tsp Curcumin powder
  • one shot of espresso
  • vegan whipped cream

Method:

  1. Mix the gingerbread spices in a small bowl/jar.
  2. Cut up the pumpkin into 1,5 cm thick slices, and place them in a baking tray lined with a baking sheet.
  3. Sprinkle the pumpkin slices with the spice mix, and bake them on 180°C for 30 minutes, or until they are soft and mushy.
  4. Peel the pumpkins and puree them using a hand-held mixer.
  5. Sweeten the pumpkin puree with agave syrup, add in the coconut oil and a pinch of black pepper. Add some water to itt o get a syrupy consistency. Mix it with the hand-held mixer again.
  6. Heat up the plant-based milk, and add ½ tsp Curcumin superfood powder. (It’s easier to mix it with a milk frother.) Add 2-3 tablespoons of the pumpkin puree, and mix until the consistency is even.
  7. Serve the Pumpkin Spice latte in a tall glass. First pour in a shot of espresso, then the pumpkin spiced golden milk, then the vegan whipped cream!
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    FAQs

    No. Yes Superfood Curcumin Powder has a mild, subtly sweet flavour profile. At the quantity used in this recipe, it contributes primarily a warm golden colour rather than a pronounced turmeric flavour.

    At the quantity used in this recipe, the light, sweet flavour of the meringue remains dominant. The blue spirulina is used mainly for its striking blue colour.

    Cooking the meringue as an even layer in the microwave makes it easy to cut into neat cubes once chilled. The cubes remain soft and pillowy rather than crisp, creating a modern presentation that is particularly striking when the dessert is served in individual glasses.

    The vanilla custard can be prepared one day in advance and stored covered in the refrigerator. The meringue cubes are best prepared on the day of serving. Keep the two components separate and assemble the dessert only immediately before serving.