From the kitchen
Camel Milk Golden Latte
Steamed camel milk whisked with turmeric, ginger, and black pepper for a warming golden latte.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1 1/2 cups pasteurized camel milk
- 1 tsp ground turmeric
- 1/2 tsp ground ginger
- 1 small pinch black pepper
- 1 tbsp honey, plus more to taste
Method
- Whisk milk, turmeric, ginger and pepper in a small heavy saucepan.
- Warm over medium-low heat for 4 to 5 minutes, whisking often, until steaming. Do not bring to a rolling boil.
- Take off heat and whisk in honey. Taste, adding a little more only if needed.
- Froth briefly with a handheld frother, keeping its head submerged to prevent splashing.
- Divide between two mugs and stir before drinking, since ground spices settle.
Cook with confidence
Before you start
Before you start
Ground turmeric disperses rather than dissolves. A fine strainer can remove larger spice particles, but a little sediment is normal. This is a spiced beverage, not a medical treatment.
Serving and keeping
Serve immediately. Refrigerate any extra within 2 hours and use within 2 days; warm gently, stirring until evenly hot.
Temperature Target
Warm about 4 minutes over medium-low heat. Stop at visible steam and tiny perimeter bubbles, before a simmer. Camel milk stays cleaner in texture and turmeric does not require boiling.
Troubleshoot the Mug
- Grit at the bottom: whisk longer or fine-strain before serving.
- Turmeric tastes raw: extend gentle heating 1 minute.
- Milk begins separating: remove from heat and whisk immediately.
- Too earthy: use 3/4 teaspoon turmeric next time and add cinnamon.
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