Hi There! I’m dropping in with something perfect for the season today, a pumpkin spice latte. We are finally feeling the colder temperatures and it sparked me to share some of the fall goodness that has been showing up at the markets and heating up on my stove. I make this latte almost every morning and sometimes at night. It has no dairy and no caffeine. But I promise you it’s not lame. It’s sort of an alternative super-power giver. Almond milk, maca powder and pumpkin spices bring an element of earthiness and goodness to it. I honestly look forward to this when I get out of bed. Savoring the small things opens the door to the big things.
I didn’t intend to take a break from sharing recipes, but then life kind of just caught up with me. In the meantime, I’ve been hashing out new recipes, trying to perfect some baking AND I gave this little blawg a small makeover. I designed a logo and, among other things, I finally changed my URL to one that matches the blog title. The blog just turned 5 years old so I thought I’d give a little gift. Hello, “itswhatscooking.com”! Someone already had plain old “whatscooking.com” and is offering to sell it for a few thousand dollars, um no. I also added a resources section so you can see what I’m listening to, reading, buying for the pantry, etc. I’ll be adding to this page regularly. I’m still working out a few small technical details (anyone know how to get the recipe grid to show as a grid on mobile?), but I like the challenge of trying to figure it out.
But back to this latte. Adaptogen powders are all the rage these days. Adaptogens are mostly plants that have adapted to growing in very stressful conditions, which is what makes them so powerful. They give their strength and adaptability to us when we consume them. They produce an increase in the power of resistance against multiple stressors and has a normalizing influence on physiology. I figured it could be a good alternative to coffee if I’m not looking for the caffeine rush.
Maca mainly grows in the Andes of central Peru, in harsh conditions and at very high altitudes — above 13,000 feet (4,000 meters). Maca is a cruciferous vegetable. The main edible part of the plant is the root, which grows underground. It’s generally dried and consumed in powder form. It tastes kind of nutty and a bit like butterscotch. I just throw one or two tablespoons into the almond milk, add the spices (cinnamon, nutmeg and cloves) and whisk it around in the Vitamix for a minute or two and get this beautiful, frothy latte, that may or may not have superpowers. Who couldn’t use a bit of those these days? I hope you’re all doing well. It’s nice to be in this space again. xo
PUMPKIN SPICE LATTE
- 1 cup almond milk
- 1-2 tsp maca powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 whole cloves
Heat almond milk up in a small saucepan over medium flame. Be careful not to boil it. Meanwhile, add the spices and maca powder to the blender. Once the milk is heated, add to blender. Blend on high for about a minute. Pour into your favorite mug and serve hot.