Cappuccino, Latte Or Turmeric Latte Recipe

Brew espresso or coffee

Pull a double shot (about 60 ml) of espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml strong coffee (Aeropress, Moka pot, or a concentrated pour-over). If using instant espresso/concentrate, dissolve to taste in 60 ml hot water.

Make turmeric concentrate

In a small saucepan, combine 1 tsp ground turmeric, 0.25 tsp ground cinnamon, 0.25 tsp ground or grated fresh ginger, and a pinch of black pepper with 2 tablespoons (30 ml) water. Heat over low-medium heat and whisk until it forms a smooth paste and becomes fragrant, about 1–2 minutes. This prevents clumping when added to milk.

Add milk and sweetener

Add 1 cup (240 ml) milk or oat milk to the saucepan with the turmeric paste. Warm gently over low heat until steaming but not boiling (about 3–4 minutes), whisking frequently to build a bit of froth. Stir in 1 tsp honey or maple syrup and 0.25 tsp vanilla extract if using. Taste and adjust sweetness or spices.

Combine with coffee

Pour the brewed espresso (or coffee) into a mug. Strain or pour the warmed turmeric milk over the coffee, holding back foam with a spoon, then spoon foam on top. Dust lightly with cinnamon if desired.

Steam or heat milk

Pour 1 cup (240 ml) cold milk (or oat milk) into a stainless-steel pitcher. If you have an espresso machine steam wand: purge wand, submerge tip just below surface and steam to introduce microfoam for 20–30 seconds, then fully submerge to heat to 60–65°C (140–149°F). If you don't have a steam wand: heat milk gently in a small saucepan until steaming (do not boil), about 3–4 minutes.

Froth milk without steamer (optional)

If no steam wand, froth heated milk by using a handheld milk frother, shaking hot milk vigorously in a tightly sealed jar for 30–45 seconds, or whisking vigorously until foamy. Aim for dense microfoam for cappuccino (more foam) or silkier thin foam for latte (less foam).

Assemble drink

Pour the brewed espresso into a cup. For a latte: pour heated milk gently over the espresso, holding back foam, then top with a thin layer of foam. For a cappuccino: pour equal parts espresso, steamed milk, and thick foam — pour steamed milk into the espresso and spoon a generous layer of foam on top. Dust with 0.5 tsp cocoa powder or ground cinnamon.