Healthy Drinks: Vegan Turmeric Maca Mocha Latte

September 29, 2016
Have you guys been seeing a new hot beverage option on the cafe menus around town? From Starbucks to Joe Coffee, there's a new kid on the block of autumnal drinks: a chile-infused chocolate coffee. The draw is ostensibly the anti-inflammatory boost of the chile powder, which is definitely true, but it comes at a cost (not only a literal one): sugar. Starbucks's Chile Mocha boasts a whopping 40 grams of sugar (regardless of the milk option). Although I can't say from having tried the drink myself (the powder it's made from isn't vegan), it's hard to imagine that the kick of the hot pepper would overcome that much sweetness. If you're looking for something new to drink this fall that isn't the equivalent of a dessert, this beverage is for you. Much like a homemade chai or ginger latte, it is much healthier than the fancy cafe versions because it uses simple, raw ingredients. Depending on the non-dairy milk you choose, it can have as little as 3 grams of sugar--but just as much taste. Adjust the spices to your preferences (I'd say this ratio makes a mildly spicy drink, but I have a high tolerance for heat), but in any amount you'll enjoy the benefits of these spices' antioxidant and anti-inflammatory properties, plus calcium, magnesium, potassium, and iron. So pull out your favorite fall knitwear, that book you've been meaning to read all summer, and drink you your health!
Healthy Drinks: Vegan Spiced Maca Mocha Latte

Healthy Drinks: Vegan Turmeric Maca Mocha Latte

Recipe Type: Beverages Detox
utensils YIELDS 1 latte
herb graphic for recipe card
  • 1/2 teaspoon freshly grated ginger
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon raw maca powder
  • 2 teaspoons raw cacao powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1 cup non-dairy milk (I use unsweetened original almond milk)
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut oil
  • For garnish, a sprinkle of cinnamon, paprika, flaky sea salt
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1. Combine the ginger, cinnamon, maca, cacao, cayenne, turmeric, and paprika in a medium saucepan. Whisk the powders together then add 1 cup water. Bring to a boil, then simmer for 10 minutes until slightly thickened.
2. Add vanilla and coconut oil, and slowly whisk in the milk. Raise the temperature slightly, and allow the milk to just begin to froth.
3. Remove from heat and pour into a large mug. Top with additional spices as desired.

Also by Jennifer: Raw Vegan Superfood Chocolate Smoothie

Related: Raw Maca Cacao Hot Cocoa

Vegan Peppermint Hot Cocoa

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Photos: Jennifer Kurdyla

Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


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