Glowing pumpkin chai adaptogenic iced latte recipe

Pumpkin Chai Latte

Adriana Urbina is an In The Know cooking contributor. Follow her on Instagram and visit her website for more.

This pumpkin chai adaptogen latte is soon to be your favorite fall drink. There’s no coffee in it, but it’s packed with adaptogens that will improve your energy levels and boost your mood. Plus, it’s dairy-free!

This enlightened, creamy latte can be just as impactful in your skin-care rituals as any serum or mask. While you can take ashwagandha in a pill form, I use powdered ashwagandha in this recipe, in addition to powdered maca. Maca is a plant sometimes referred to as Peruvian ginseng and bears similar benefits. Not only is maca root loaded with essential vitamins and nutrients, but it’s also known to boost mood and energy, improve memory and help keep your metabolism on track.

I also added a bit of reishi mushroom powder to this recipe, as it’s known to boost your immune system and fight fatigue and depression. It’s also an antioxidant.

Why I love this recipe:

• Dairy-free

• Mood-boosting

• Tastes delicious

• You can drink it hot or cold

• Less caffeine than coffee

• Energy-boosting

Tips:

• Double, triple or quadruple this recipe to make a larger batch, and store it in the refrigerator for easy sipping for multiple days.

• You can serve this hot or cold. I recommend first making a full batch hot, then chilling it in the refrigerator before serving it over ice. Making it with hot water will help dissolve and blend some of the components better than cold water would. Just make sure to give it a shake before you pour it, as there will be a bit of separation as it cools down.

• Feel free to omit the maca if you want to enjoy this later in the day. Maca will give you a natural energy boost that may linger unwanted into the evening hours.

Pumpkin Chai Adaptogen Latte 

Prep time: About 5 minutes
Servings: 1 serving 

Credit: Adriana Urbina

Ingredients: 

• 1 cup hot water

• ¼ cup coconut milk or milk of choice, such as pistachio milk, warmed (sub flaxseed milk or cashew milk)

• 2 tablespoons coconut butter (sub cacao butter)

• 1 tablespoon canned pumpkin puree or fresh

• 1 tablespoon raw honey

• ⅓ teaspoon ashwagandha powder

• 1 teaspoon reishi mushroom powder

• ½ teaspoon chai powder

• ½ teaspoon vanilla

• ½ teaspoon maca powder

Instructions: 

1. Add all the ingredients into a blender and pulse on high until they’re blended thoroughly. 
2. Serve immediately if drinking it hot. Cool it down in the refrigerator and shake before serving over ice if drinking it cold.

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