If the turmeric latte craze isn’t already on your lips then you’re likely to be lining up to try the spice in hot milk or chatting about it with friends. 

It’s a brew that Seraphine Cafe barista Rosie Scanlan can’t live without.

She heats milk on the stove each morning for her morning cup of golden goodness – and is happy to drink more during the day. 

“It’s naughty because it’s really creamy, but it’s so good for you,” she said. 

“Turmeric as a flavour is a bit dusty, so in the blend it’s paired with ginger, cinnamon and pepper. 

“You wake it up with the heat of the milk and the cinnamon makes it a bit sweet.”

The cafe has been serving the drink for a year. Coffee is still the firm favourite but turmeric lovers now make up 30 to 40 per cent of the orders. 

“We’ve been making it for a year now – it’s originally from Melbourne, two brothers thought of the quirky idea and started making it and couldn’t keep up with the demand,” Ms Scanlan said. 

“It’s a super food that’s a cancer preventative and it’s caffeine.

“It’s very big in Byron and overseas.”

Turmeric needs a bit of pepper so it can be absorbed in the body and is often paired with almond, soy or coconut milk. 

“Almond milk and soy milk are seen to be healthier – almond milk is very temperamental when you heat it up but if you know what you’re doing it works,” she said.