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Golden Turmeric Latte Three Ways

We are huge fans of Turmeric at GMB HQ! Known for it's powerful anti-inflammatory and antioxidnt properties, we love the support it provides everyday health and wellbeing. When Nature's Way Golden Turmeric Milk landed on our desk, we were super excited about this special spiced blend based on the traditional Ayurvedic method and holistic approach to health that has been practied for years in India.

We decided to put our Wholefood Cook Kara to the test to come up with 3 ways to use this healing latte mix.

1. Healing Golden Latte


  • 1 cup almond or coconut milk
  • 1 teaspoon Nature's Way Turmeric Latte Powder
  • 1 teaspoon raw honey or equivalent sweetener of choice to taste
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon coconut oil (optional)
  • Cinnamon to garnish


  1. Gently warm the milk in a small saucepan on medium heat. Be careful not to boil.
  2. Add remainin ingredients and stir gently, simmering for 30 seconds until well combined.
  3. Serve in a mug and sprinkle cinnamon on top.

2. Golden Spiced Milkshake


  • 1 cup almond or coconut milk
  • ½ cup filtered water, depending on consistency
  • 1 frozen banana
  • 2 teaspoons Nature’s Way Turmeric Latte Powder
  • 1 tablespoon almond butter
  • ¼ cup shredded unsweetened coconut
  • 2 tablespoons chia seeds
  • ¼ teaspoon vanilla extract
  • Pinch of ground cinnamon, adjust to taste
    Pinch of sea salt, adjust to taste


  1. Add all ingredients except the water to a high-powered blender, and blend until smooth. Adjust the seasonings to taste and if it is too thick, add the water and blend until a creamy liquid.
  2. Top with optional coconut and a sprinkle of cinnamon.

3. Raw Turmeric Lemon Bars


  • 1 cup almonds
  • 1/2 cup shredded coconut
  • 4 pitted Medjool dates
  • 2 tablespoons coconut oil
  • Pinch salt


  • 1 cup cashews, soaked overnight & rinsed
  • 1 cup coconut cream
  • Juice & zest 2 lemons
  • 1 tablespoon Nature's Way Turmeric Latte Powder, adjust to taste
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple or rice malt syrup
  • 1/4 cup coconut butter or coconut oil


  1. For the crust, add ingredients to a food processor and pulse until a sticky crumb forms.
  2. Press firmly into the base of a square slice tin lined with baking paper, then place in freezer to firm.
  3. To make the filling add the cashews to a high-poweder blender or food processor with 1/4 cup of water and half the coconut cream, blend well until mostly smooth. You may need to stop a few times to scrape the jug so be patient.
  4. Add remaining coconut cream and ingredients and blend for a few minutes until really smooth and creamy.
  5. Pour mixture onto prepared base and sprinkle with shredded coconut, pressing it gently into the mixture.
  6. Place into freezer overnight or until firm. To serve, thaw slightly and cut into bars.

What are your favourite ways to use Turmeric?

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