Pumpkin Latte

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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.

.Note: 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.

.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

.Makes two mugs

.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.

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Jasmine Hemsley