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.
