The sweet earthy carrots, creamy coconut milk, and warming spices in this delicious drink support  your immune system while boosting energy and promoting a beautiful, radiant glow. I love to drink this in the morning to start my day off with a sure hit of vitamin C for added immunity and skin-plumping beta-carotene.

CARROT CAKE LATTE INGREDIENTS

1 cup Fresh Carrot Juice

1 Coconut Milk

4 Medjool Dates

1 tablespoon Coconut Butter

1 teaspoon Lucuma

½ teaspoon Ginger

¼ teaspoon Ground Turmeric

¼ Freshly Ground Nutmeg

Pinch of Raw Vanilla Bean Powder

Pinch of Freshly Ground Black Pepper

Beauty add-ins:

½ teaspoon Ashwagandha

CARROT CAKE LATTE ASSEMBLY

1 | Gently warm the carrot juice and coconut milk in a saucepan over low heat (without allowing it to simmer).

2 | Carefully pour into a blender, adding in the dates, coconut butter, lucuma, ginger, nutmeg, vanilla, and pepper.

3 | Blend on high until warm and frothy.

4 | Pour into a mug and serve sprinkled with a dash more cinnamon and nutmeg, if desired.

*Makes 2 cups.

From Radiant: The Cookbook by Mafalda Pinto Leite © 2018 by Mafalda Pinto Leite. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.

Photographs by Antonio Nascimento.

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