A unique twist on this traditional popular fall coffee blend. The immune boosting benefits of Reishi mushroom extract make this my perfect bevy for the change of seasons. Pumpkin spice blend is easy to make at home, so you can enjoy a warm hug-in-a-mug all Autumn long! The sweetness can be adjusted to your liking as can the amount of Reishi extract used, depending on your experience level.
It has been such a busy week around here and I’m definitely feeling the pinch when it comes to work and home life balance. I’ve been working on a few freelance photography projects the past few months, which are been great…but they’ve also brought out a perfectionist mentality that lurks in the shadowy recesses of my mind (I don’t know why I made that sound so ominous). It’s a mentality that can be helpful at times, but can also add negative stress to my day… I can’t justify ever indulging it, but I do.
The weather has also changed quite suddenly leaving us all with chilly nights and mornings…the kind that make me want to stay in bed (as if that’s even a possibility…we have a two year old).
So yes, I’ve been afflicted with a case of “busyness”. Regardless, I try to mindfully set aside time each evening for some form of relaxation …a cup of herbal tea, reading, stretching, writing (like I’m doing now), or something as simple as listening to the ‘Jiminy crickets’ (as Connor calls them) outside our windows at night. And of course, nothing beats a good laugh; I can always count on my siblings to send me the best, most random gifs/ memes/ videos that make me feel equally bad for laughing so hard. Kinda like this gem which you’ve hopefully seen.
And of course, I have my lovely friends to shoot the sh– with. Actually, this chilly morning, a friend and I were chatting about “cool” recipes everyone needs to blog about each season, or for some International Day of *insert food item*. Admittedly, there was a touch of disdain in our voices as we chatted on the subject, likely attributable to the fact that we (ok, I) have never been hip or cool. Basically, I’m behind when it comes food trends, not that I really make a point of being “on-point” anyway (see, I’m actually cool like that…).
Regardless, I think I nailed the timing of this one. What better way to welcome fall than with an uber trendy pumpkin spice latte…I wrote that with a huge awkward smile on my face, kind of like this.
(Really…the timing on my part is close to impeccable, though)
Many of your already know my love for adaptogenic herbs, particularly reishi mushroom; I love adding it to just about anything warm and drinkable. Why not make the ubiquitous #psl more “me” (and thus, cool) by adding some reishi! It’s really quite a lovely combination and, in all seriousness, reishi is a wonderful tonic herb that helps me adapt to my daily stresses and grounds me when I feel mentally stagnant in a whirlwind of never ending to-do’s. I also love incorporating reishi into my day in an effort to help ward off seasonal maladies that occasionally afflict our home. I use Hyperion Organic Duanwood Reishi almost every day; I love it in this recipe with the combination of pumpkin, warming spices and smooth almond milk.
I want to say a big thank you to Hyperion Herbs for partnering with me for this post. If you want to know more about my love for this awesome company, check out this post, or this post. You’ll definitely want to check out their website if your interested in pure, high-potency and full-spectrum herbal tonics and supplements.
One last note I’ll throw out there: do exercise mindfulness when you’re trying a new food or herbal supplement for the first time; we’re all different and sometimes respond differently to new ingredients. Use discernment for yourself, start slow and talk to your trusted health professional in advance, if need be.
*This post was sponsored by Hyperion Herbs. All thoughts and opinions are my own. This post contains affiliate links which may yield me a small commission, at no cost to you, should you purchase via those links. Thank you so much for supporting brands I love that help make The Simple Green possible.
ADAPTOGENIC PUMPKIN SPICE LATTE
For Pumpkin Spice blend:
- 1 1/2 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1/2 tsp ground cloves
For the Lattes:
- 2 oz approx 1/4 cup fresh brewed espresso
- 3 tbsp pumpkin puree
- 1/2 tsp reishi extract
- 1/2 tsp pumpkin spice blend
- 2 tbsp agave or maple syrup (or to taste)
- 1 tbsp pure vanilla extract
- 2 1/4 cups almond milk or non dairy milk of choice
To make the pumpkin spice blend, simply mix together all the spices and store in a jar/tin.
Brew the espresso as per package directions. In a small sauce pan, gently heat the pumpkin puree, the 1/2 tsp of pumpkin spice blend, Reishi extract, vanilla extract, agave syrup and 1/4 cup of the almond milk until warm. Remove from heat and stir in the brewed espresso.
Portion the pumpkin/espresso mixture into two of your favourite mugs.
In another small sauce pan, heat the remaining almond milk just until it starts steaming. If you prefer your latte with milk froth, you'll need to froth the milk now. Remove from heat and gently pour over the espresso/pumpkin mixture. Stir to combine.
Top with your favorite non-dairy whip, or milk froth. Garnish with a extra sprinkling of pumpkin spice.
Reishi is a very dynamic adaptogen; start with 1/4 tsp and work your way up if need be; start slow when trying any new food ingredient. I have been consuming reishi for many years and use 1/2 tsp in most blends made for myself.