Pumpkin Spiced Chaga LatteRecipe
Vegan and Sugar-Free! With fall in full swing and winter just around the corner, there’s no better way to ward off the seasonal flu and embrace our favourite fall flavours than this delicious medicinal tonic that beats anything you’ll get at Starbucks.
Store-bought lattes are chok-full of sugar, hormones (from milk or soy), and calories. In fact, one regular Grande Pumpkin Spiced Latte with whipped cream from Starbucks has 420 calories, 18g of fat, and 50g of sugar. To put that in perspective, a can of Coke has LESS sugar than most sweet coffee drinks, with 39g. No bueno!!
Sugar is a huge contributor to diabetes, cancer, heart disease, and obesity. If you were to change one thing about your diet that would yield major positive results in your health, it would be drastically reducing refined sugar intake. And remember, this includes carbohydrates such as breads, pasta, cookies, crackers, etc. Basically, if you’re regularly eating things that don’t resemble something that comes from nature, you’re doing major damage to your body. I can guarantee that donut trees only exist in dreams 😛
Now – let’s talk… about this dreamy creamy concoction I whipped up! I switched up regular milk with coconut milk, and sweetened it with xylitol which is a great sugar replacement that not only tastes awesome, but has fantastic benefits for your teeth!
This drink is also LOADED with antioxidants and phytonutrients because it’s spike with my premium Wild Remedies Chaga Extract. Gram for gram, chaga contains THE HIGHEST source of antioxidants on the planet. Check out the graph below.
Crazy right?! I HIGHLY recommend jumping on the chaga train now if you haven’t yet. Get it here.
Here’s the recipe for the healthiest Pumpkin Spiced Latte around.
• 1 bag of chai tea (optional)
• 1 cup low fat coconut milk
• 1/2 tsp chaga extract
• 1/4 cup coconut cream
• 1/4 cup canned pumpkin puree
• Additional tbsp pumpkin puree set aside
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp powdered ginger
• 1/2 tsp vanilla extract or 1 vanilla bean
• Natural sweetener to taste (I used xylitol)
In a saucepan, heat your reduced fat coconut milk to a low simmer and stir in the 1/4 cup canned pumpkin until smooth.
Stir in your chaga, spices, and vanilla extract and set aside.
In a separate bowl, add your tbsp of pumpkin puree, sweetener and coconut cream and whisk together.
Pour the liquid into a cup and carefully spoon the pumpkin cream on top in a circular motion. It’s a process to get light whipped coconut cream so you need to spoon this on lightly or it will sink to the bottom (which is still yummy when you mix it up!).