Red Rooibos Spicy Pumpkin Latte
Living in Florida now leaves me missing New York’s fall colors, crunchy leaves, and sweater weather. But I’m still celebrating with you – autumn is here!!
We’ve had some rainy mornings that have brought slightly cooler weather. That’s enough to put me into fall-mode. I plug in the dreamy white lights, drop some orange and cinnamon essential oils in the diffuser, and start making pumpkin treats. We recently tried Simple Mills’ pumpkin muffins with vanilla frosting (not elimination phase AIP). All our guests love them muffins! So good.
I decided I wanted to contribute to this pumpkin fascination we all have and create my own pumpkin spice recipe. Friends, I introduce the Red Rooibos Spicy Pumpkin Latte! This cozy fall drink is Paleo, AIP, and dairy-free.
A bit about the spices:
Cinnamon is anti-inflammatory, lowers blood sugar levels, and contains powerful antioxidants.
Ginger aids in digestion, treats symptoms of the common cold, and is also anti-inflammatory.
Mace aids in digestion, boosts brain health, and treats the common cold and flu.
Clove is another anti-inflammatory spice that boosts the immune system, aids in digestion, and helps control blood sugar levels.
It’s no wonder that these spices are so popular during the fall season when the weather becomes chilly and the common cold is prevelant.
The base of this pumpkin drink is red rooibos tea. Rooibos is native to South Africa and has antioxidant and anti-inflammatory properties. Rooibos tea aids in digestion, protects heart health, and helps control blood sugar levels. And the flavor…incredible! I may just love this tea more than matcha!
- 8 oz red rooibos tea
- 1/4 cup full fat coconut milk
- 1/2 tsp ground cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp mace
- 1/8 tsp ground cloves
- 1 tbsp pumpkin puree
- 1 tbsp coconut oil
- 2 tsp maple syrup
- Add all ingredients to a blender.
- Blend on high until all ingredients are incorporated.
- Sprinkle with cinnamon.