Sugar Free Latte
Ingredients
- 3/4 cup chicory concentrate see notes
- 1/2 tsp maca root
- 1/4-1/2 tsp ashwagandha
- 1/2 tsp lions mane (optional)
- 1 TB colostrum
- 1-2 TB maple syrup
- 1 1/2 cups milk
- ice to fill glass
Instructions
- Brew your chicory concentrate for at least 1 hour for maximum medicinal benefits, and so it's not hot when making your latte. (Or cold brew your chicory concentrate overnight).
- Pour 3/4 cup chicory concentrate into glass.
- Add the maca, lions mane, and colostrum and blend well. I use a hand-held frother.
- Add maple syrup, milk, and ice.
Notes
- Use chicory (or this medicinal chicory tea) as an espresso replacement: steep 4 TB of the tea blend (or just chicory) in 1 quart of hot water. (Minimum 10 minutes, but I like to steep it overnight when I have the time.)
- The maca root powder I link to in this article is a gelatinized powder, which is better for hot drinks, especially when compared to raw powder, because the gelatinization process breaks down the starch in the powder, and it's easier to mix with hot liquids; this also usually results in a smoother taste with less bitterness.
- I personally don't purchase raw maca root powder. It's complex starches are almost impossible for our digestive systems to break down. Raw maca also has a high water content, which dilutes the concentration of nutrients in comparison to cooked maca. Then this moisture in the powder can be a breeding ground for bad bacteria to grow. So I stick with gelantinized.
- Some of the biggest brands on amazon that sell adaptogens like maca root and lions mane have been exposed for not being what they claim. And worse, some have failed their bacteria/mold contamination tests, yet somehow they are still being bought and sold daily. So I stick with a source I know I can rely on. Find out more about Azure Standard here & here, in this summary of my talk with David Seltzer, the CEO of Azure, on my podcast.
- Turn this into a delicious mocha latte by simply adding 1/2 tsp cacao powder with your adaptogens.