Pumpkin Antioxidant Latte
A Starbucks Pumpkin Spice Latte is tasty and all, but how about bumping up your morning drink with a ton of antioxidants and flavor?!
Using this warming, fragrant, beautiful Chai Spice Mix allows you to have an incredible latte AND nourish your body. These spices have some of the highest antioxidants among all foods tested.
Easy to make and even easier to drink!!
Makes 2 servings
3 tbsp Pumpkin Puree
2 Medjool Dates, pitted
1 1/2 cups Non-dairy Milk
1 1/2 cups Strong Brewed Coffee (see note for coffee free options)
1 tsp Vanilla Extract
In a high speed blender, blend the pumpkin puree, dates, and non-dairy milk until completely smooth (about 1 - 2 minutes).
Add all ingredients to a small pot and whisk together.
Heat on medium low until the mixture is hot, Turn off before it begins to boil.
Pour into mugs and sprinkle with additional chai spice mix if desired!
Store in the fridge for 3 days in a mason jar or airtight container once the mixture is cool.
*You can use a store bought pumpkin spice mix, but I highly recommend making the Chai Spice Mix as it has Ceylon Cinnamon, true cinnamon, and other highly anti-inflammatory spices such as ginger, clove, and turmeric! Because it takes 5 minutes or less to make, I always have a batch of this in my spice pantry to bump up many recipes!!
** For a coffee free version, you can double the soy milk and add 1 1/2 tbsp Cocoa Powder or use a brewed roasted herbal tea bag that tastes like coffee such as Teechino in place of coffee.