Turmeric Maca Mocha Latte

Have you guys been seeing a new hot beverage option on the cafe menus around town? From Starbucks to Joe Coffee, there’s a new kid on the block of autumnal drinks: a chile-infused chocolate coffee. The draw is ostensibly the anti-inflammatory boost of the chile powder, which is definitely true, but it comes at a cost (not only a literal one): sugar. Starbucks’s Chile Mocha boasts a whopping 40 grams of sugar (regardless of the milk option). Although I can’t say from having tried the drink myself (the powder it’s made from isn’t vegan), it’s hard to imagine that the kick of the hot pepper would overcome that much sweetness.

If you’re looking for something new to drink this fall that isn’t the equivalent of a dessert, this beverage is for you. Much like a homemade chai or ginger latte, it is much healthier than the fancy cafe versions because it uses simple, raw ingredients. Depending on the non-dairy milk you choose, it can have as little as 3 grams of sugar–but just as much taste. Adjust the spices to your preferences (I’d say this ratio makes a mildly spicy drink, but I have a high tolerance for heat), but in any amount you’ll enjoy the benefits of these spices’ antioxidant and anti-inflammatory properties, plus calcium, magnesium, potassium, and iron. So pull out your favorite fall knitwear, that book you’ve been meaning to read all summer, and drink you your health!

Turmeric Maca Mocha Latte

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Prep Time 2 minutes mins

Cook Time 15 minutes mins

Total Time 17 minutes mins

Servings 1 Latte

Ingredients

  

• 1/2 teaspoon freshly grated ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon gelatinized maca powder* see Note
• 2 teaspoons raw cacao powder
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon paprika
• 1 cup non-dairy milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut oil
• a sprinkle of cinnamon, paprika, flaky sea salt for garnish

Instructions

 

• Whisk together the ginger, cinnamon, maca, cacao, cayenne, turmeric, and paprika in a medium saucepan. Add 1 cup water. Bring to a boil, then simmer on low heat for 10 minutes until slightly thickened.
• Add the vanilla and coconut oil, and slowly whisk in the milk. Raise the temperature slightly, and allow the milk to just begin to froth.
• Remove from heat and pour into a large mug. Top with additional spices as desired.

Notes

*Edited 10/25/2020: I now recommend gelatinized maca powder instead of raw (per the original recipe), as raw maca can be very difficult to digest.

Originally published on Peaceful Dumpling