The standard milk-and-haldi restorative Indian mothers fix up for sniffling kids is now the hottest beverage from Sydney to San Francisco.
The Guardian reported on its cult following in hip cafes that call it `Golden Milk’ or turmeric latte, a concoction that improves on the original Ayurvedic recipe by replacing dairy with coconut, almond and even cashew milk.
Everyone’s in on it. Google’s new report on food trends in the US says searches for the spice increased by 56% from November 2015 to January 2016. Apparently fuelling that rise is the root’s use in lattes, with `golden milk’ surfacing among the top online searches associated with it.
Its famed health benefits are what appeal to global consumers, for whom Golden Milk is an anti-inflammatory alternative to caffeine drinks. According to the co-founder of Nama, a vegan restaurant in London’s Notting Hill, the drink sells particularly well in the mornings, while Modern Baker in Oxford -whose variants include espresso shots, iced lattes, and turmeric biscuits -says turmeric latte outsells all their other lattes.
To those outside the subcontinent whose only acquaintance with turmeric is in a curry, this new manifestation comes as a revelation, and it joins Getty Images other newly discovered culinary exports from the subcontinent like ghee, dahi and coconut oil. Predicting the trend, market research firm Mintel named turmeric one of the foods to watch in 2016.