All things pumpkin, yes please! Don’t mind if I do indulge in this wondrous autumnal culinary delight!
This Latte is one of those must make morning beverages that you will surely add to your weekly warm drink repertoire. I started making Turmeric Lattes earlier this year when looking for a solution for joint discomfort. I would often feel uncomfortable sensations in my wrists and knees upon waking up which is probably somehow associated with postpartum… I’d also notice joint discomforts after workouts so somehow they might be related. Regardless, I made sure to call in my medicinal roots to help me heal. I’m also a huge proponent of having ginger every day, often adding it to my tea lattes or juices, so I opted to include it in this latte as well. One just can’t go wrong incorporating a bit of ginger into oh ummm, just about everything!! Even my 6 month old baby Nova likes gingery things especially his green juices! On another note, wow, my big boy is six months old, that feels so bizarre and awesome to type!
Back to the latte, it was an obvious fit to start making my turmeric lattes with a little extra seasonal flair, hence the pumpkin spice! And since pink peppercorns are budding all over my yard again, they too make an appearance in this drink. But if you don’t have peppercorn trees in your yard, don’t you worry, fresh ground black pepper works beautifully here too, phew! I know I just saved you from having to wait a few years before making this recipe, but do still get busy planting a tree or two if you can, there is nothing like picking food fresh! By the way did you know that Pink Peppercorns are related to cashews and mangos? Yeah me either, just learned that tid-bit on pink-peppercorns.com. Which makes me curious, if you could grow any tree what would it be? I would love to grow a mango tree… One day, perhaps!
Wishing you a warm and rich latte-day!
(Almond Milk, Fresh Ground Pepper, Cinnamon, Pumpkin Pie Spice, Nutmeg, Vanilla Bean, Maca Powder and of course fresh Turmeric and Ginger Root)
It’s getting’ spicy in this pot!
I like to strain the mix using a funnel while pouring it into a sleek milk vessel!
Dear future self, whip up some coconut cream to dollop on top!
Sip slowly and enjoy the sweet spice that Autumn brings!
- 2 inch Turmeric Root
- 2 inch Ginger Root
- 1 tsp Maca Root
- 4 cups Almond Milk
- 1/2 tsp Vanilla Bean
- 1/8 tsp Nutmeg
- 1/2 tsp Pumpkin Pie Spice
- 1/2 tsp Cinnamon
- 1/4 tsp Peppercorns (Pink, Black or a mix of both)
- 1/8 cup sweetener such as coconut nectar, agave or raw honey (optional)
- Cut thin slices of the ginger and turmeric root about 10 slices each.
- Fill a pot with your non-dairy milk and turn heat to medium
- Add the ginger and turmeric to the pot
- Allow the mix to come to a simmer and add remaining ingredients
- Give mixture a stir
- Strain and pour into a mug
- Whisk for a frothy top
Ps. The maca powder is totally optional. I love adding super foods to my creations to enhance the medicine that my food delivers to my body. I especially love Maca powder pre and post baby for it’s wondrous aid with balancing hormones.
For more info about Maca Root click the image below as well as the links: