This comforting turmeric pumpkin latte is laced with warm spices and filled with healthy fats to keep your brain alert and stomach full. The next time you’re craving a pumpkin spice latte, sub in this drink instead—anti-inflammatory turmeric is ideal for this time of year.
Make the latte
Place coconut oil and pumpkin puree in a small saucepan set over medium low heat and stir in cinnamon, ginger, nutmeg, allspice, and turmeric. Stir in vanilla and raw honey, followed by the coconut milk. Warm through.
Make the coconut whipped cream
Take coconut milk can out of the fridge, open it, and scoop out the hardened cream layer from the top, leaving the liquid behind. Place cream in the bowl of a stand mixer fitted with the whisk attachment and whip 30 seconds until thick and fluffy. Whip in honey.
Divide pumpkin latte between 2 cups and top with dollops of coconut whipped cream. Sprinkle with cinnamon, to serve.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...