Reishi & Chaga Pumpkin Spice Latte

It’s the time of the season… for warming pumpkin spice latte’s in your life. The authentic pumpkin spice recipe is made with coffee, but we used Reishi and Chaga instead.

Although autumn can be quite cold and rainy, the fact that there are so many seasonal vegetables and other tasty dishes or drinks for autumn makes it actually quite enjoyable 🙂

Chaga and Reishi both contain a lot of antioxidants (Chaga three times more than goji berries), giving you a health boost in this fall. Chaga helps with digestion, its anti-inflammatory effects are useful for helping to alleviate inflammation in the stomach or intestines
Reishi can support the detoxification process of the liver. This grounding mushroom also helps you to chill out and adapt better when life gets a bit challenging.

Ingredients for two servings

  • 50 grams pumpkin cubs
  • 4 tablespoons pure maple syrup
  • 1 teaspoon pumpkin pie spice mix or gingerbread spices
  • 480 ml unsweetened non-dairy milk of choice 
  • 1/2 teaspoon Chaga
  • 1/2 teaspoon Reishi
  • (Optional) vegan whipped cream

Instructions

  • Bring a pan of water to the boil and cook the pumpkin cubes until tender in about 10-12 minutes. Then puree them in a food processor.
  • In a small pot over medium heat, add the maple syrup and pumpkin puree. Stir, then add the pumpkin pie spice mix, Chaga + Reishi, and the non-dairy milk. Warm, but do not bring to a boil.
  • Once warm, turn off the heat. Taste for sweetness: Add more maple syrup for a sweeter drink.
  • Pour into a mug and top with vegan whipped cream. Sprinkle a little more pumpkin pie spice mix on top if desired. Now sit back and enjoy!

Ingredients for two servings

  • 50 grams pumpkin cubs
  • 4 tablespoons pure maple syrup
  • 1 teaspoon pumpkin pie spice mix or gingerbread spices
  • 480 ml unsweetened non-dairy milk of choice 
  • 1/2 teaspoon Chaga
  • 1/2 teaspoon Reishi
  • (Optional) vegan whipped cream

Instructions

  • Bring a pan of water to the boil and cook the pumpkin cubes until tender in about 10-12 minutes. Then puree them in a food processor.
  • In a small pot over medium heat, add the maple syrup and pumpkin puree. Stir, then add the pumpkin pie spice mix, Chaga + Reishi, and the non-dairy milk. Warm, but do not bring to a boil.
  • Once warm, turn off the heat. Taste for sweetness: Add more maple syrup for a sweeter drink.
  • Pour into a mug and top with vegan whipped cream. Sprinkle a little more pumpkin pie spice mix on top if desired. Now sit back and enjoy!

We hope you will enjoy this seasonal favorite!

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