PUMPKIN LATTE


Hot and gently spiced recipes are the order of the day in Ayurveda, so this Halloween-inspired treat hits the mark in terms of Ayurvedic principles and seasonal feel-good factor. A warming and indulgent tonic for the colder months, our spiced pumpkin latte is a world away from the fast-food versions that have become ubiquitous in the US. Using high-quality whole foods and stimulating spices, it’s a brilliant way to sneak a little extra veg into your daily intake.


 
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Makes two mugs

INGREDIENTS

  • 1/2 cup (8 tbsp) cooked butternut squash or pumpkin
  • 2 cups of unsweetened almond milk (or more)
  • 1 tsp of coconut oil, butter, or ghee
  • 2 tbsps maple syrup or jaggery (if using honey choose raw and add when it’s off the heat; do not cook it)
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • Large pinch of ground allspice
  • Large pinch of ground nutmeg
  • Optional: 1 tsp of turmeric and a pinch of black pepper

METHOD

  1. Blend all of the ingredients together in a blender or Vitamix then simmer gently in a saucepan until piping hot. Taste and adjust seasoning, adding more almond milk or water if needed to serve.

TIP

If you have a high-powered blender like a Vitamix, then save on shop-bought almond milk and throw a handful of soaked and peeled almonds, along with two cups of water, into the blender instead. Want to really boost the health benefits of this recipe? Add a pinch of turmeric and black pepper for anti-inflammatory effects with an aromatic bonus.


Jasmine Hemsley