Pumpkin Spiced Adaptogen Latte

By Christine Beal Dunst
Christine Beal Dunst
Christine Beal Dunst
November 18, 2016 Updated: November 18, 2016

Perfect for the fall! Sooth your nervous system with this antioxidant-packed, anti-inflammatory latte.

It’s vegan and gluten-free with two adaptogens: ashwaghanda and ho shou wu. According to integrative medicine practitioner Dr. Frank Lipman: “Adaptogens are a unique group of herbal ingredients used to improve the health of your adrenal system, the system that’s in charge of managing your body’s hormonal response to stress. They help strengthen the body’s response to stress and enhance its ability to cope with anxiety and fight fatigue.”

Even if you don’t have these two ingredients, this latte still tastes delicious and is nutrient packed. So, warm up by a cozy fire with this delicious and satisfying latte in hand. Make a large batch and have it cold the next day or add hot water for a latte in seconds.

Servings: 2 

2 cups nut milk of your choice*
1/2 cup pumpkin purée
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 teaspoon turmeric
1 teaspoon raw cacao powder
1 medjool date
1 teaspoon of ashwaghanda (optional)**
1 teaspoon of ho shou wu (optional)**

*We used our Vitamix to make almond milk by mixing 1/2 cup of raw organic almonds with 2 cups of hot water. No need to strain.

**We ordered both the ashwaghanda and ho shou wu from MoonJuiceShop.com


Warm nut milk in a pot. Pour all ingredients in a blender and mix. Serve immediately.

Christine Beal Dunst and Stephanie Rapp are co-founders of Embody Wellness Company, your health and lifestyle concierge, specializing in creating customizable holistic wellness and nutrition programs targeted to accomplish your goals in a lasting way. For more information, visit EmbodyWellnessCompany.com