The High-Vibe Pumpkin Spice Latte

We steer clear from anything “flavored”—which is often code for fake, preservative-filled, and chemical-laden—and opt for real foods to ensure you reap a cascade of plant-rich benefits. Ginger root, for example, is a master anti-inflammatory herb that balances the immune system and helps to soothe arthritis or menstrual cramps. Cloves contain 30 times the amount of antioxidants as blueberries; one type in particular, eugenol, has been shown to support liver detoxification. Sakara Wellness Coach and “food alchemist,” Sasha Pagni, who developed this recipe, pushed the boundaries on herbal healing by adding in Ayurvedic golden child, turmeric, and sexually-energizing maca to the mix. Sweetened with pitted dates, Pagni describes the flavor profile as not overtly sweet like the saccharine original; instead, it’s earthy, spicy, and subtle. “Use freshly steamed winter squash or pumpkins for best results to give you the creamiest latte imaginable, but of course, a canned puree will work as well,” she says.

Most ingredients are likely already lurking in your pantry—cinnamon, nutmeg, vanilla extract, almond butter, to name a few—while maca and fresh knobs of ginger might be new additions but certainly valuable to have on hand throughout the cooler months.

If you have a little extra time on a weekend to turn this elixir-making into a meditative ritual—or crave something to delight yourself and your little ones—there’s a recipe for coconut-cashew whipped cream. Lastly, it’s optional to add a metabolism-revving twist with the aid of Metabolism Super Powder—we’re always sneaking this functional powder in everything we can—but just note, the strong cacao flavor might overshadow the pumpkin spice. “Put this drink together like a slow, warming, witchy ritual and make it your own,” Pagni says.

High-Vibe Pumpkin Spiced Latte

Ingredients:

• 1 cup organic coffee (we like Biodynamic coffee or Canyon coffee) or herbal brew (recipe found below)
• ½ cup warmed oat milk
• 1.5 tablespoons steamed sugar pie pumpkin, butternut squash, or pumpkin puree
• 2 teaspoons almond butter
• 2 large pitted dates
• ¼ teaspoon vanilla extract
• 1 teaspoon maca
• ½ teaspoon cinnamon
• ⅛ teaspoon ginger powder or 1/2 inch piece fresh ginger
• ¼ teaspoon nutmeg
• Dash of clove
• Dash of turmeric
• Optional: 1 tablespoon coconut cashew cream, for topping (recipe found below)
• Optional: 1/2 scoop of Metabolism Super Powder

Directions:

1. In a blender, add coffee or herbal brew, warmed oat milk, steamed pumpkin, and dates. Blend on medium for 15 seconds, or until smooth. With the blender still on medium speed, add almond butter, vanilla, maca, cinnamon, ginger, nutmeg, clove, turmeric, and Metabolism Super Powder (if you choose).
2. Taste and adjust spices as needed.
3. Pour into your favorite mug and top with coconut cashew cream and a dash of cinnamon.

Gotu Kola + Dandelion Herbal Blend

The recipe is flexible; Pagni suggests the base can be your favorite cup of coffee, or if you’re not a coffee drinker, she includes a deeply-cleansing herbal infusion that pairs well with the fall-time flavors. Use gotu kola, an herb prized for third-eye ascension and cognitive focus; dandelion, a classically detoxifying herb; and spicy cinnamon chips. This infusion tastes delicious on its own if you make a large batch and could even help you wean off java, if interested.

Ingredients:

• 1 tablespoon roasted dandelion root
• ½ teaspoon cinnamon chips
• 1 teaspoon gotu kola

Directions:

1. Place all ingredients in a 16-ounce mason jar; then, pour boiling water over the top to the fill line.
2. Let it sit for at least 1 hour to overnight.
3. Strain liquid and compost the herbs.

Coconut-Cashew Whipped Cream

Ingredients:

• ½ cup cashews, soaked in hot water for 1 hour
• 1 can of heavy coconut cream, refrigerated
• Vanilla bean or vanilla extract

Directions:

1. Begin by scooping ½ cup of the top thick layer of cream from the refrigerated coconut cream can (leaving the liquid on the bottom half of the can) and placing it in a mixing bowl.
2. Place cashews in blender with ¼ cup of the liquid in the coconut cream can and blend until the cashews are completely smooth. This can take several minutes of scraping down the sides and adding extra liquid as needed.
3. Scoop the blended cashews into a bowl with the coconut cream. Add in 1 teaspoon of vanilla bean extract or scrape out a ¼ of a vanilla bean pod.
4. With a whisk, begin to rapidly whisk the coconut-cashew cream until it is a light, whipped consistency.
5. Refrigerate for 15-30 minutes before serving.