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Sweet Potato Spiced Latte

Andrea Rossi, CNTP
Monday, January 30, 2017


Is there anything better than a warm latte in the winter time? Pumpkin spice is a popular choice for flavor, Starbucks having sold more than 200 million of these delicious drinks in the last ten years. The classic latte is not just a fad, though. Homemade versions can offer a host of benefits, depending on the spices used, like in the recipe below. Aside from this cozy blend acting as a perfect drink for the cooler months of winter, the warming spices and herbs support healthy digestion, balanced blood sugar metabolism, and strengthened immunity. This recipe is made without any of the caffeine, coloring, additives, or loads of sugar that you may find in many coffee-shop variations!

Sweet potato is a fun alternative to the classic pumpkin spice latte. Sweet potato adds a natural sweetness as well as fiber, vitamins, and nutrients. The below recipe is dairy-free and chemical-free. To make the recipe vegan, just substitute the honey for another sweetener, such as coconut sugar. To make the recipe low-glycemic, substitute the honey for stevia or erythritol. These sweeteners have very different taste profiles from one another, so don’t substitute one-for-one with the honey, but instead just add to your taste preferences!

Sweet Potato Ginger Spice Latte Recipe

Ingredients:

• 1 cup full-fat coconut milk
• 1 roasted sweet potato (Bake with skin on at 350 for 45 minutes.. bake multiple at a time to save for snacks and meals!)
• 1 tsp. vanilla extract
• ½ tsp. ground cinnamon or 4 ORGANIC INDIA Cinnamon Capsules
• 1 tsp. ORGANIC INDIA Ginger powder
• ½ tsp. ORGANIC INDIA Ashwagandha
• 1 tsp. raw organic honey, maple syrup, or coconut sugar
• 1 pinch ground ORGANIC INDIA Turmeric powder
• 1 cup water

Directions:

1. Place roasted potato in blender, add half of milk ingredients, and blend until making a smooth paste.
2. Add the remainder of the milk and blend until fully mixed.
3. Combine the blended contents with the remaining ingredients in a saucepan over low heat, stirring until the spices dissolve.
4. Optional: Serve with coconut whipped cream and cinnamon sprinkled on top.
5. Enjoy!


About the Author

Andrea is a food justice activist, feminist, alternative health media producer, community organizer, certified nutrition therapy practitioner, and “moments embosser” (those who make regular moments pop). She was home schooled until high school, of which she attributes her insatiable curiosity, out-of-the-box-approach, and general poor taste in clothes. She loves meeting new people, especially the unapologetic beautiful weirdos, and has decided that her next professional calling is to write a sexual health rock opera, coming to a stage near you. Andrea currently works too many jobs, but they share one common mission: bringing people she knows, and those she still has yet to meet, dignity, joy, and love through food and community.