Autumn warmers; Turmeric Latte and Pumpkin Spice Latte
Now that autumn has finally made an appearance in Australia, I thought it would a great time to share two of my favourite hot drink recipes. These are absolutely not traditional Australian autumn beverages, but what’s wrong with starting some new traditions? These drinks are wonderfully golden-hued as well, making them a perfect fit for the season of turning leaves and earlier sunsets.
Turmeric Latte
Turmeric is a spice commonly used in Indian and Pakistani cooking, and is known for its anti-inflammatory qualities. Truth be told, there’s nothing new about turmeric latte, which is the modern English-speaking world name for the subcontinent’s millennia-old haldi doodh.
A lightly spiced brew made with coconut milk (or another milk of your choice) plus a couple of other masalas is a great coffee-free way to welcome autumn, and to introduce this naturally medicinal herb to your diet. My favourite turmeric latte recipe comes from the website Heavenlynn Healthy. It uses fresh ingredients each time (rather than creating a turmeric syrup) and is light and tangy yet warm and comforting too, without being too thick or heavy. I usually use coconut milk with this recipe, but that’s just a matter of personal preference. Click here to get the receipe.
Many (but not all) people skip the last sip of a turmeric latte – it can be a bit grainy due to the use of solid spices.
Pumpkin Spice Latte
If you know what this is, you might already be groaning and describing me as basic, and if you don’t know what this is you’re probably wondering why someone would combine those three words in a single term.
Pumpkin spice is an American grocery store staple, a mix of ground spices like nutmeg, cinnamon and clove which are used to season the sweet American pumpkin pie. The pumpkin harvest, jack-o-lanterns for Halloween and warm homemade pumpkin pies are all features of an American fall. Of course, these aren’t features of autumn for most Australians, but the season is still a great opportunity to try out the pumpkin pie spices.
After all, when Starbucks pioneered the Pumpkin Spice Latte in 2003 an original working name for it was ‘Fall Harvest Latte‘. Given the lack of association in Australia between pumpkin and desserts, I think this might even be a more appropriate name – an autumn-accented coffee drink.
The drink doesn’t actually need to contain pumpkin, as it’s not a pumpkin latte – it’s a pumpkin spice latte – although the Starbucks recipe was altered a few years ago to include a bit of real pumpkin puree (something I am not a fan of). For me, the emphasis should be on the milky smoothness of the cloves, the zest of the ginger and the warming properties of the nutmeg and cinnamon.
To make your own Pumpkin Pie Spice at home, click here for a really simple recipe. For a great Pumpkin Spice Latte I stir half a teaspoon of pumpkin spice powder into two teaspoons of honey, then stir the spice honey through my regular cafe latte (or other milk coffee).
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