• 2 cups Unsweetened Plain Coconut Cashewmilk
  • 15 to 20 saffron threads
  • 4 whole black peppercorns
  • 1 teaspoon ground turmeric
  • 1 teaspoon rose water
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • pinch of cinnamon, to top


In a small saucepan over low heat, bring the Coconut Cashewmilk to a gentle simmer. Slowly add in the remaining ingredients, while stirring constantly. Let the flavors socialize for about five to seven minutes, be careful not to burn. Pour the liquid through a fine mesh strainer into two mugs. Garnish with a pinch of cinnamon and serve immediately.

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