White Chocolate Pumpkin Spice Latte

This is a quick and dirty I-have-no-nutmilk recipe for you if you like to fly by the seat of your pants and have the help of a delicious elixir to support you along the way.
Serves one.

C = cup
T = tablespoon
t = teaspoon

Ingredients

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1 T cacao butter (cocoa butter)
2 T hazelnuts (soaked, soaked and dehydrated or straight up)
1 t chia, soaked in 2 T water (this will make it harder to strain but I love the good fats, definitely easier with it soaked)
1/2 t cinnamon
1/4 t nutmeg
1/4 t vanilla powder
1/8 t cloves
1/8 t allspice (if you don’t have all of these spices use what you’ve got)
1 small (1/2 cm) pc of fresh ginger or 1/8 t dried ginger
1 carrot (small)
sweetener of choice or 2 dates (I used Yacon)
Filtered water to fill up to 2 cups of whatever temperature you desire… hot, warm, cold.

Optional ingredients:
1 t chicory
5 drops medicine flower white chocolate oil
1 t dried pumpkin powder
1 T tocotrienols
1 t sunflower lecithin (I always add this)

Instructions

Blend all ingredients in a high-powered blender and strain through a nut milk bag or fine mesh strainer.

Sprinkle with cinnamon and enjoy.

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