Adaptogen Tea Latte - Bruce's Roots
I'm out of matcha, NOOOOOO!
Ok, since I cut coffee out I've slowly become a matcha addict. I'm now relying on matcha lattes for an energy boost, a tasty one at that. To switch up my routine and because I haven't bought more matcha yet, I decided to make a herbal tea latte with adaptogens. I think my adrenal glands will always need supporting, unless I drastically change my life (not busy and no stress) so lattes are an amazing way to incorporate healthy powders.
Ashwagandha is known as 'strength of the stallion' in India because of it's power to boost the immune system. I'm currently fighting a cold so it's the perfect time to add this! Ashwagandha also helps support the thyroid, adrenal glands, reduce anxiety and stabilize blood sugar levels. For more on the adrenal glands, visit the lifestyle section for a quiz!
I also use cinnamon in this recipe as it's high in antioxidants, lowers blood sugar levels, it's anti-inflammatory, can reduce allergy symptoms, protects brain function and cognitive decline. On top of that, it's great for when you're under the weather as it's antiviral, antimicrobial and antifungal.
I think I need to save the benefits of mushrooms for an entire blog post, they are so great!
Experiment with the recipe based on what you have at home. I usually use coconut butter, but I ran out of that too!
- herbal loose leaf tea (I use JJ Bean's organic chai rooibos)
- a mug full of unsweetened almond milk (homemade or store bought non-dairy milk, I used Califia unsweetened vanilla)
- 1 tbsp coconut oil or coconut butter
- 1 tsp organic cinnamon (less than a year old)
- 1 tsp mushroom powder (I use Harmonic Arts or Four Sigmatic)
- 1 tsp ashwagandha
- Heat nut milk of choice in a pot on stove. Watch carefully as it can boil over.
- Place nut milk in blender then add all remaining ingredients.
- Sip, enjoy, relax.