Morning made simple

Saffron and turmeric provide light floral and pungent notes while rose adds a lovely aromatic essence. The vanilla binds the coziness. Together, the flavor is enough to put a smile on anyone’s s face. Two ingredients make up this vegan latte’s flavor profile.

Turmeric is known as a major ingredient in curry powder, a spice that derives from the root of a Southeast Asian plant in the ginger family. Because of its bright yellow color, it is sometimes also used as a dye or food coloring. Turmeric’s vibrant color comes from a chemical called curcumin, which is know to possibly fight low-level inflammation. In addition to having antioxidant properties itself, curcumin also may boost the activity of antioxidant enzymes already present in the body to help them function more efficiently.

Saffron comes from a particular species of crocus native to the Middle East. While the petals are sometimes used in traditional medicine, the most valuable portion is the stigma, a thread-like structure involved in plant reproduction. Harvesting saffron stigmas is a labor-intensive process, with the flowers largely processed by hand. A pound of saffron spice requires up to 75,000 blossoms to produce. Saffron is worth the trouble and expense to produce it because it is delicious but can possibly offer health benefits. Like turmeric, it is an antioxidant.


  • 2 cups Forager Project Cashewmilk
  • 15-20 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


  • In a small saucepan over low heat, bring the Cashewmilk to a gentle simmer. Slowly add in the remaining ingredients, while stirring constantly. Let the flavors socialize for about 5-7 minutes. Pour the liquid through a fine mesh strainer into two mugs. Garnish with a pinch of cinnamon and serve immediately.
Saffron Tumeric Latte