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Vegan Turmeric Masala Latte Recipe

Turmeric's yellow colour comes from Curcumin, which boasts powerful anti-inflammatory and antioxidant properties. This vegan turmeric masala latte is a delicious way to include more Curcumin in your diet. The Nepalese-style blend of masala tea spices and fresh ginger will warm you up on chilly autumn and winter evenings ... or first thing in the morning. Don’t forget to add black pepper to the recipe; this will significantly increase the bioavailability of curcumin in the turmeric powder. Our recipe is vegan but it can be just dairy free or made with regular milk and honey too. This recipe makes two big mugs of Turmeric and Nepali Masala hot drink.

Customer Rating:
1.0 (1 votes)

Posted by: michael




< 15 mins

Skill Level




Courses etc.

Healthy Drinks

You will need

2 tsp turmeric powder More products
2 tsp Nepalese masala spice mix for tea - see recipe below - OR
   use ready made Chai t-bags

Awaiting stock

More products
1/2 tsp ground black pepper (omit if your masala spice contains it) More products
2 tsp coconut oil More products
2 tsp fresh ginger, cut into small pieces More products
1 mug strong black tea, brewed for 4 mins (omit if using Chai t-bags)

Awaiting stock

More products
1 mug plant-based milk; we've used almond milk

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More products
2 tbsp coconut sugar OR More products
2 tbsp agave More products
Recipe for Nepalese masala spice mix (for tea & coffee):
Makes 5 to 10 portions
12 green cardamom pods, crushed More products
1/4 nutmeg kernel, grated More products
1/2 star anise More products
1 tsp ground ginger; can be omitted if using fresh ginger in drink More products
1/2 cm cinnamon stick More products
1/2 tsp cloves More products
1/2 tsp whole black peppercorns More products
pinch of mace More products
1/2 tsp whole white peppercorns (or more black peppercorns)
2 black or brown cardamom pods More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Heat turmeric powder, masala spice, black pepper, coconut oil and fresh ginger in a pan that will hold two mugs worth of liquid.
  • Let coconut oil melt and mix with the spices.  Place on medium heat for 1 minute.
  • Add the black tea, mix well and heat for 5 minutes.
  • Add plant-based milk and gently heat to the desired temperature but do not boil or the milk will separate.
  • Take off the heat and pour into mugs.
  • Add a sweetener of your choice to taste.
  • Serve hot and enjoy.
  • Method for the Nepalese masala spic mix:
  • Heat all the spices on a dry cast iron pan for a few minutes and grind in a spice grinder. Store in an airtight container.

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