The surprise and shock I got when I found out that pumpkin was a valued staple in the Asian Heritage Diet was nothing to the thrill of universal synchronicity when I uncovered the roots of the elements of pumpkin spice. https://oldwayspt.org/system/files/atoms/files/ASIAN-CommonFoods.pdf It is my great pleasure to rock your world and let you know that that amazing autumn-winter latte we crave and enjoy so much has origins of the orient. Cinnamon, ginger, nutmeg, clove all have firm indigenous roots in Asia. Indonesia, Vietnam, china and Singapore just to name a few places these spices are known for cultivation. As always, my goal is to inspire through insightful education and applicable knowledge.
The pumpkin itself carries immense nutrient benefits. That rich orange hue denotes it is rich in carotenoids and vitamin A. A natural sweet and slightly savory flavor compound depending on the type of pumpkin, its ripeness, and the form you have procured (fresh, frozen, canned). The difference when using whole-organic-unprocessed foods is that you are going to consume the full available nutrient profile. So, in contrast to the shots/pumps of pumpkin spice extract syrup you are actually getting the Vitamin A & C as well as vital dietary fiber. Plus, to sweeten this rich sip we will use a low glycemic sweetener, as brown coconut sugar.
By mixing your own pumpkin pie spice you are not only setting yourself up for the season of sipping but you will again be in control of your ingredients and there are few things more empowering than being in complete control of your food to the best of your capacity. With your spice mix you not only can make a pie and a latte but you can infuse your pour over grounds as we have in the past. I am hoping to make something so delicious, more nutritious and accessible to you and your tribe. The Pumpkin Maca Latte will be great replacement to Boon if you are not a fan of Boona. The maca will provide a steady and sustained energy boost to your day and will help you cope with the stresses of life as a Hueman through its powerful adaptogenic properties.
For the Spice mix you will need to combine the following all organic dried spices-
- 3 tablespoons of cinnamon
- 2 teaspoons of nutmeg
- 2 teaspoons of ginger
- 1 teaspoon of cloves
- 1 teaspoon of allspice
For the pumpkin maca latte you will need all organic and ethically/locally sourced ingredients
- ¼ cup of pureed pumpkin from, preferably, a small pumpkin which is roasted, cooled, mashed and ran through and mesh strainer
- 6 oz of plant-based milk or full fat non homogenized grass-fed milk like https://www.pureeiredairy.com/
- 1 tbs of a healthy fat: cold pressed red palm kernel oil (Which aids in the beautiful rich orange hue)/coconut oil/MCT oil/Ghee/coconut cream or manna
- 1 tsp pumpkin pie spice & maca powder
- 1-2 tsp of coconut sugar
- Sprinkle of sea salt and cinnamon after blended and poured
- Optional 1 tsp almond extract
For our pour over pleasure seekers this is certainly a rich and satisfying brew. The almond adds just enough of the nuttiness you would want in a pie crust; the pumpkin spice easily folds into the grounds and depending on the sourcing of your coffee (If it was pre-ground to a drip standard) it will help balance the bloom stage so that your water does not just fall through the cone. The fragrance is potent and captivating.
- Place filter in Chemex and rinse with the hot kettle water
- Add ½ the coffee and then your pumpkin spice and then add the rest of your coffee (If the coffee is properly ground to pour over status for that particular bean just ½ tsp will be enough to create a true effect. The extra pumpkin spice is added with the pre ground coffee to balance the process)
- Roll the grounds and spice around to incorporate. The final product should look fully and evenly blended.
- Add 1 tsp of the almond extract directly in the middle
- Begin the natural process of pour over
For our Pumpkin Maca Latte we will need a sauce pan and preferably a blender to emulsify everything. Never fret my minimalist friends, a whisk will work just fine to make a frothy concoction.
- Heat your plant-based milk in a sauce pan with your healthy fats (save the coconut cream or manna for blending the stage). By heating the fats now, you make the blending process smoother (no pun intended) later
- Once the temperature comes up in the liquids add the maca and pumpkin spice and whisk (add ½ tsp almond oil now if going to)
- Place coconut cream into the blender with choice amount of brown coconut sugar, pour over the steaming milk and blend on medium to medium-high speeds until the fats and the milk are singular.
- Pour into your favorite autumn mug and drink your heart out.
This is the conclusion of our Asian Heritage Month and I pray you have found knowledge, inspiration and empowerment through all that has been shared. From Ramen to curry we covered quite a bit. I look forward to the upcoming spotlights of the Mediterranean again. Until then stay peaceful and remain vigilant! Love your skin and what’s within.