Vegan Recipe: Pumpkin Spice Adaptogen Latte

pumkpin spice latte

By Jennifer Zee

A unique twist on the traditional popular fall beverage. The immune boosting benefits of Reishi mushroom extract make this a perfect beverage for the change of seasons. Pumpkin spice blend is easy to make at home, so you can enjoy a warm hug-in-a-mug all Autumn long! The sweetness can be adjusted to your liking as can the amount of Reishi extract used, depending on your experience level.

Ingredients

1 steeped green tea
¼ cup unsweetened almond milk
½ tbsp. organic maple syrup (optional for sweetness)
½ tbsp. unsweetened cultured coconut
½ tbsp. raw almond butter

½ tbsp. ground cinnamon
½ tbsp. ground nutmeg
¼ tbsp. Moringa powder
¼ tbsp. ground clove
1/8 tbsp. ground ginger

Directions

Remove green tea bag from cup and pour tea into blender.  Add all other ingredients and blend on low to medium setting and until a frothy mixture forms on top of liquid.  Pour through a tea strainer into cup and sprinkle cinnamon on top and enjoy!

Jennifer Zee is a plant-based performance coach and the founder of Plant Based & Happy.  Recently, she launched her largest project yet, an online summit: Mastering Your Life With Plant-based Nutrition. More information at Plant Based & Happy , www.jenniferzee.com or connect via Instagram at @plantbasednhappy and her Podcast: https://anchor.fm/jennifer-zee—plant-based–happy

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