Infuse the milk with flavor. Whisk together the oat milk, turmeric, ground ginger, cinnamon, cardamon, black pepper, and vanilla extract in a small pot. Bring the mixture to a simmer over medium-low heat. Reduce the heat to low and continue to simmer for 5 minutes.
Strain the milk. Place a piece of cheesecloth that has been folded over itself a couple of times over a large mason jar and strain the milk mixture through the cheesecloth.
Finish it off. Remove the cheesecloth and stir in the honey and the coconut oil.
Serve. Serve hot or chilled with ice.
Notes
Avoid boiling. Heat the milk to a gentle simmer to prevent curdling.
Choose your milk. While I use oat milk, you can also use whole milk or any other plant-based milk.
Sweeten to taste. Adjust the amount of honey to taste, or swap with your favorite sweetener.
Customize the spices. Keep the turmeric for color and benefits, but adjust the other spices, like cinnamon or nutmeg, to preference.
Add froth. A milk frother gives that cafe-style foam finish.
Enjoy it cold. This latte is refreshing when served over ice.