Luxuriously smooth latte with added maca and naturally sweetened with Medjool dates...
This Rooibos Chaga latte recipe is perfect for natural energy, fertility, PCOS (Polycystic Ovarian Syndrome), and hormonal balance. The mix of Chaga and maca is the perfect caffeine-free pick-me-up replacement for your morning coffee.
Ladies, if you are finding yourself in the luteal or menstrual phase of your cycle this would be the ideal latte for you. According to Alissa Vitti from FLO Living's book, Women Code, our energy levels are at their lowest during these two phases. So it’s totally acceptable to consider napping a “sport.” But other than that, our iron and zinc levels are also depleted during the menstrual phase. Therefore we need to take extra care to restore our mineral levels.
A little more about the core ingredients...
Don’t you just love it when a latte can contain a few extra benefits? Like the addition of Ceylon cinnamon and rooibos tea of which both ingredients have been said to help improve blood pressure and circulation.
Chaga mushroom contains high levels of B-Vitamins, flavonoids, enzymes, minerals, and phenols. It contains some of the highest known concentrations of antioxidants of any food, such as Melanin. Lastly, it’s also a rich source of Zinc, an essential nutrient for cell growth.
You can prepare Chaga in a French press, similar to preparing ground coffee. But you can also extract the Chaga in a slow brew method using 2 tablespoons of Chaga per every 8 cups of water, simmer for 4-6 hours and then strain. This preparation of Chaga is the most bio-available way to consume it. You can put the brew through a sieve and use it once more.
Maca powder is very nutrient-dense and gives you that boost of energy without the caffeine jitters! It contains vitamin C, copper, iron, potassium, vitamin B6, and manganese. On top of that, it has 4 grams of protein per 28 grams. Maca also helps balance hormones and is frequently used to help manage PCOS, menopause, and female fertility issues.
prep time: 3 min. ~ brew time: 5 min.
4 tsp. Chaga
2 teabags Rooibos
2 cups boiling water
1 cup almond milk or coconut milk
1 tsp. maca powder
2 tsp. coconut butter or cacao butter/almond butter
2 Medjool dates, pitted
1 tsp. ceylon cinnamon
Add the Chaga powder and rooibos teabag to the coffee press and then pour boiling water in the press
Let it brew for 3-5 minutes
In the meantime add the rest of the ingredients to the blender
Once the Chaga and rooibos mixture is done brewing, add it to the blender and blend for 35 seconds or until frothy and smooth
Pour into your two mugs, and if you want you can sprinkle a little cinnamon on top
If you don’t have a blender, simply just heat up the milk and the rest of the ingredient on the stovetop and then add the Chaga and rooibos mixture
If you don’t have a coffee press, you can let the Chaga and rooibos mixture simmer in a jug and then pour it through a very fine sieve
As always, if you loved making this recipe be sure to leave me a comment, rate this recipe and tag me on Instagram ( #thegoodroots). I love seeing all your photos of my recipe re-creations!
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