RECIPE: The Golden Latte your mother would be proud of
"Golden milk," the colour of which comes from turmeric, has a long history in Southeast Asian traditional medicine. The spice's warm colour and mild flavour make a comforting base for this drink. Leave the rum out for a non-alcoholic warmer.
Storage Notes: The turmeric syrup can be refrigerated for up to 1 week.
Golden Slumber (Serves 1)
For the Turmeric Syrup
1 cinnamon stick
1 teaspoon black peppercorns
1/2 teaspoon whole cloves
1 1/2 tablespoons ground turmeric
1/2 cup unsweetened coconut cream
1 cup water
1/4 cup sugar or honey
For the Latte
3/4 cup milk (dairy, almond or beverage-style coconut milk)
1/4 cup turmeric syrup
45ml gold or dark rum
Freshly ground black pepper, for garnish (optional)
Dried culinary-grade rose petals, for garnish (optional)
Make the turmeric syrup
In a small saucepan over medium heat, toast the cinnamon stick, peppercorns and cloves until fragrant, about 3 minutes, stirring occasionally to ensure the spices don't scorch.
Remove from the heat briefly and add the turmeric and coconut cream; the mixture will sizzle. Whisk briskly to combine the ingredients. When the mixture is smooth and the ingredients well-incorporated, return it to a low heat, and add the water and sugar or honey.
Stir to combine, then bring to a boil for 30 seconds.
Remove from the heat, let cool enough to handle safely, then strain out (and discard) the solids through a fine-mesh strainer, reserving the liquid. You will have about 1 3/4 cups of thin, bright gold syrup, which can be cooled and stored in the refrigerator.
Make the drink
In a small saucepan over medium-low heat, bring the milk, syrup and rum to a simmer, stirring occasionally. Ladle (or pour carefully) into a teacup, and garnish with a pinch of pepper and/or rose petals, if using.
The Washington Post