I’ve been really into using turmeric lately, both for its health benefits (it’s long been used for its powerful anti-inflammatory properties) and the distinctive gingery flavor it brings to dishes. Since my favorite drink of the summer was the Golden Eye, I decided it was time to experiment with creating a warming winter version that would give me a double dose of antioxidants and caffeine in a delicious afternoon pick-me-up.

For part 2 in our partnership with Nespresso, we’re Experiencing a Cup Above — making the everyday extraordinary by taking time to feed our bodies and souls with the very best. I make the espresso for this latté from my Nespresso VertuoLine Evoluo (it also brews large-cup coffee), and the taste is always exceptional thanks to the fact that Nespresso selects only the top 1-2% of coffee from the world’s finest coffee-producing regions.

Everyone in my family is a major coffee drinker — when we get together for holidays, someone inevitably heads straight to the kitchen to start brewing, and we always end the night with dessert and decafs. I can’t wait to let everyone sample this extra special version this year — kind of like a specialty coffee cocktail, sans alcohol. (I have a feeling my dad might not be quite ready for turmeric in his coffee, so I’ll have plenty of the straight-up stuff at the ready, too.)

For a larger gathering, I’ll make a big pot of the turmeric-infused almond milk and let it warm on the stove until guests are ready to drink. Then all that’s left to do is ladle some into a mug, brew a shot of espresso (with the push of a button), and add it to the drink. Bonus points that keeping the mixture simmering on the stove fills the kitchen with all kinds of wonderful holiday aromas. Happy holiday sipping!

ps – If you’re still looking for a few last minute gifts, take it from me: the Nespresso VertuoLine Evoluo is perfect for any coffee lover on your list.

*photos by kate lesueur

Turmeric Tea Latté

Serves 4

Turmeric Tea Latté

By Camille Styles


  • 4 cups almond milk
  • 1 teaspoon peeled chopped fresh ginger
  • 1 tablespoon coconut oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cardamom
  • 1 vanilla bean pod, split
  • 1 tablespoon maple syrup
  • 4 shots of espresso


  1. In a blender, combine the almond milk, ginger, coconut oil, cardamom and turmeric. Blend on medium-high for one minute. Pour into a saucepan and add the maple syrup, salt, and vanilla bean. Bring to a simmer over moderate heat.
  2. Remove from the heat, strain, and pour into 4 mugs. Add a shot of espresso to each, and serve with raw sugar.

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Comments (6)
  1. 1
    Morgan December 14, 2015 at 4:21 pm

    How much almond milk did you use? And do you think regular milk would turn out OK as well? Thanks!

    • Camille Styles December 14, 2015 at 9:15 pm

      Sorry about that — ingredients are updated to 4 cups almond milk. And yes, you could definitely substitute cow’s milk if you prefer!

  2. 2
    ujjainilahiry1983 December 14, 2015 at 5:35 pm

    How unique!


  3. 3
    Hydie December 15, 2015 at 10:50 pm

    This is a pleasant , earthy morning pick me up ! Can not wait to try it,in the morning. Have a blessed Noe’l

  4. 4
    Sarah March 9, 2021 at 1:36 am

    Loved this recipe! Thank you so much!:)