This Maple Chai GF Pumpkin Pie is a delicious twist on a classic

Besides being creamy, perfectly spiced, and super delicious, I made some tweaks to a classic pumpkin pie that I know you're going to love. If you'd like to un-tweak this recipe while still creating a delicious gluten free pumpkin pie, I added some substitutions in the ingredient section below.

1. Chai Spice. My Homemade Chai Spice gives this pumpkin pie a little more mystery. It's Pumpkin Pie Spice's exotic cousin.
2. Naturally sweetened with maple. I really wanted the maple flavor to shine so I used a combination of pure maple syrup, maple sugar, and a little maple extract. I buy maple sugar on Amazon.
3. Coconut milk. I really love coconut milk in this pie. There isn't a pronounced coconut flavor in this pie, but it does give it a little something extra.

Gluten Free Pumpkin Pie Ingredients

GF Pumpkin Pie Substitutions

• Gluten Free Pie Crust - If you have a store-bought one you prefer, use that one! If you need a recipe, here's mine: Gluten Free Pie Crust.
• Pumpkin Puree - Not pumpkin pie filling.
• Full-Fat Coconut Milk - Avoid using fat-free or the pie's texture and creaminess will be affected. This makes the filling dairy free! If you use a GF/DF pie crust then the whole thing will be gluten and dairy free.
• Eggs
• Pure Maple Syrup - Don't use pancake syrup.
• Maple Sugar - You can use another natural granulated sugar or regular white cane sugar if you're not concerned with it being naturally sweetened.
• Homemade Chai Spice - I know, I know. Hear me out. Pumpkin pie spice would be 100% fabulous in this recipe (I know, because I used it once. It's delicious.) Give it a try and let me know what you think.
• Salt
• Maple Extract - It's actually tricky to find maple extract that isn't artificial. (If that's what you have and all you can find -- use it! Some people prefer not to use them.) Here's the Maple Extract on Amazon that I use that isn't artificial.

How to make Pumpkin Pie Gluten Free

1. Place your gluten free pie crust dough in an 8-9 inch pie plate. Flute the edges with your fingers or use a fork to crimp the edges.
2. Put the rest of the ingredients into a bowl and whisk them up really well.
3. Pour the filling into the pie plate and smooth out the top if needed.
4. Bake at 400F degrees for 70-80 minutes.
5. Let the pie rest for 10-15 minutes before slicing. If you prefer it cold, let it come to room temperature then chill for a couple of hours.
6. Top with whipped cream (if you want) and serve!

How long to bake Pumpkin Pie

A pumpkin pie baked in an 8-9 inch pie plate will take about 70-80 minutes. It's not a quick baking pie -- that custard filling takes time!

How to tell if Pumpkin Pie is done

If you take a hot pad and nudge the pie plate the pie filling should wiggle slightly, but not look like it's still liquid, if that makes sense.
You can also insert a butter knife into the center and it should come out clean.

Tips for making the Best Gluten Free Pumpkin Pie

• Use the recommended ingredients listed above or the substitutions listed above. If you have a question about an ingredient substitution, leave a comment below or send me an email through my contact form and I can help advise.
• Don't prepare this pumpkin pie ahead of time and bake later. You may prep the pie crust in the pie plate, cover with plastic wrap, and refrigerate until ready to fill. The filling comes together really quickly, so you don't need to do this ahead of time.
• Make sure your Chai Spice or Pumpkin Pie Spice is fresh! If you are using the same jar of pumpkin pie spice you bought in 2004, it's time to replace it. Ground spices lose their potency after several months.
• If you decide to use my Gluten Free Pie Crust, please please use the recommended flour blend. I can't guarantee other gluten free flour blends will work with that recipe. The ingredients for that blend are easy to find and if you do a lot of gluten free baking you probably already have them.

What to do with leftover Pumpkin Pie Filling

I don't anticipate you having leftover pumpkin pie filling unless your pie plate on the small or shallow side.

IF you do, however, just grease a few muffin tin molds and pour the filling into those. Bake at 400F degrees for about 15-20 minutes or until the filling is no longer liquid and a knife inserted into the center comes out clean. You'll have some tasty Crustless Pumpkin Pie Cups! Similar to these Instant Pot Crustless Pumpkin Pie Cups.

Storing leftover GF Pumpkin Pie

Chill, covered with plastic wrap or a lidded container.

How long does Pumpkin Pie last unrefrigerated?

You can leave a baked pumpkin pie out at room temperature for a couple of hours. After that it's probably a good idea to put it in the fridge.

How long does Pumpkin Pie last in the fridge?

Store your pumpkin pie, covered, in the fridge for up to 5 days for best results.

How to freeze Pumpkin Pie

Freeze, wrapping the pie plate well with plastic wrap and a layer of aluminum foil, for up to 4 months.

More Pumpkin Recipes on Perry's Plate

If you like this recipe, try one of my other pumpkin recipes!

Gluten Free Pumpkin Chocolate Chip Cookies

Crustless Pumpkin Pie Cups for Instant Pot

Pumpkin Cheesecake Swirl Brownies

Cooking Pumpkin or Squash in an Instant Pot

If you like this recipe, try my Caramel Chocolate Tart or Cranberry Curd Tart! Either would make a beautiful (also gluten free) addition to any holiday spread.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Maple Chai Pumpkin Pie (Gluten Free)

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 30 minutes

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Ingredients

• 1 gluten free pie crust (uncooked)
• 1 15-oz can pumpkin puree
• 1 13-oz can full fat coconut milk
• 2 eggs
• ½ cup pure maple syrup
• ¼ cup maple sugar (see note)
• 2 teaspoons Homemade Chai Spice (see note)
• 1 teaspoon maple extract
• ½ teaspoon sea salt
• Sweetened Whipped Cream (for serving)

Instructions

1. Preheat oven to 400F. Make sure your pie crust dough has been placed in an 8-9 inch pie plate with the edges fluted using your fingers or crimped using a fork.
2. In a medium bowl whisk together these recipe ingredients: pumpkin puree, coconut milk, eggs, maple syrup, maple sugar, chai spice, maple extract, and salt. Whisk well to ensure there are no lumps, especially if your coconut milk has firmed up from being cool.
3. Pour the pumpkin mixture into the prepared pie plate.
4. Place the pie plate on a sheet pan (sometimes pumpkin pie can splatter a bit and it will keep your oven a little cleaner) and place it in the oven on a middle rack.
5. Cook for about 70-80 minutes, until a knife inserted into the center comes out clean. If you push the plate a little with a hot pad it should wiggle slightly in the middle and not as if its still liquid.
6. Allow the pie to cool. For best flavor, cut when the pie has reached room temperature or has been chilled for a few hours. (My kids like it better cold.)
7. Serve with sweetened whipped cream.

Notes

1. If you have a gluten free pie crust recipe or brand that you like, feel free to use it here! Just make sure it's uncooked when you put the filling in it. Here's my recipe if you need it: Gluten Free Pie Crust.
2. I love Homemade Chai Spice in this recipe (it's not hard to make!) since it gives the pie a slightly different flavor, but if you'd rather use pumpkin pie spice, that's fine too. I have a recipe for it and the ingredients in pumpkin pie spice are simple.
3. I used maple sugar in this recipe to boost the maple flavor. It works really well here, but you can use coconut sugar or a low-carb granulated sweetener if you'd rather not use white sugar. (Regular granulated white sugar also works, too!)
4. Sweetened whipped cream is easy to make -- just put 2 cups of chilled heavy cream in a bowl with 2-3 Tablespoons maple syrup and whip until thick and creamy.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Nova Maple Sugar - Pure Grade-A Maple Sugar (24 Ounces)

Nutrition Information

Yield 6 Serving Size 1 slice
Amount Per Serving Calories 393Total Fat 22gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 6gCholesterol 63mgSodium 335mgCarbohydrates 46gFiber 3gSugar 25gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Maple Chai GF Pumpkin Pie Recipe appeared first on Perry's Plate.

Yeah, I know. The fifth chai recipe in just a few weeks. What can I say? I’m obsessed! When I made these paleo gingerbread waffles using my Homemade Chai Spice Blend, I was surprised how close it came to traditional gingerbread spices! You still get that familiar taste of ginger, cloves, and cinnamon with a little bit of something extra — that you can’t put your finger on, but you love it.

My 5-year-old was home from school that day so I put her to work. I can’t believe how lanky she’s getting. Those arms, man. And it still surprises me how fair she is since I’m rather dark and my husband is a quarter Mexican with jet black hair and olive skin — the only blonde-haired, blue-eyed member of our family. Our little ball of recessive genes.

OK, don’t hate me for this, but splitting the eggs and whipping the egg whites separately is really the best option for waffles. If you REALLY don’t want to do it, you can just put them in whole, but I feel like the waffles are floppier that way and don’t have as much fluff.

Also, I can usually get an extra waffle or two out of the batch because whipped egg whites creates more volume in the batter.

I swear, I’ve been making waffles for most of my life and almost every batch will have at least one waffle that spills out the sides. *facepalm*

I don’t know why I keep overestimating my waffle iron’s capacity. We were gifted a Belgian waffle iron when we got married that lasted about a decade. When it died I replaced it with a traditional waffle iron. (this Cuisinart waffle iron which is inexpensive and gets the job done. I would love to spring for this double Belgian waffle iron, but…. storage space.)

It took me a while to get used to putting half as much batter in my new iron. Overfills ALL. THE. TIME. And a few years later I’m still doing it. Can anyone relate or am I just destined to have a crusty waffle iron my whole life?

Want to know a secret? Don't stack your waffles. It'll make them soggy faster.

Put them on a wire rack on a cookie sheet, and try not to overlap them too much. Then put them in your oven on the warming setting. It'll keep some of that fresh-from-the-iron crispness.

No, this isn't leftover cranberry sauce from Thanksgiving. (Our leftovers went the way of Paleo Orange Cranberry Bars. Twice.)

I actually bought more cranberries (At Costco. *Facepalm* Triple batch it is!) to make some paleo Wassailed Cranberry Sauce so I could put it on these waffles. It was a round about way of getting what I wanted, but it was worth it!

And now I have over a quart of extra cranberry sauce for something else. But if we're being honest here, it'll probably end up on a couple more batches of these paleo gingerbread waffles.

I mixed the cranberry sauce with some whipped coconut cream to make a creamy sweet-tart topping for my waffles. If you can handle some dairy, I highly recommend using real whipped cream.

A sprinkle of pomegranate arils was the perfect touch!

These waffles are on the sweet side because I was anticipating a more tart topping. If you decide to serve them with something sweeter you can hold back on the sweetener in the waffle batter.

Or not. #Christmastime

Chai Paleo Gingerbread Waffles with Pomegranate & Cranberry Cream

Yield: Makes 6 round waffles

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

These aren't ordinary paleo gingerbread waffles -- chai spice gives them a familiar flavor with a hint of something interesting. And cranberry cream? *Swoon*

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Ingredients

Toggle ingredient group

• 1 cup tapioca flour
• ½ cup blanched almond flour
• ½ cup coconut flour
• 1 Tablespoon Homemade Chai Spice Blend
• 6 Tablespoons coconut sugar or preferred dry sweetener
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 3 eggs, separated
• 1 cup unsweetened almond milk
• ½ cup unsweetened applesauce
• ⅓ cup molasses
• ½ cup melted coconut oil
• 1 cup prepared cranberry sauce
• 1 cup coconut cream, whipped (see note)
• Arils from 1 large pomegranate

Instructions

1. In a large mixing bowl, whisk together the flours, chai spice, coconut sugar, baking soda, and salt.
2. Separate the eggs, putting the yolks into the bowl with the dry mixture and the whites in a separate, smaller bowl. (Don't mix in the yolks quite yet.)
3. To that bowl, add 3 eggs, applesauce, molasses, almond flour, and coconut oil. Mix it together only after you have added all of the wet ingredients.
4. Whip the egg whites using an electric hand mixer until soft peaks form.
5. Add the whites to the batter and GENTLY fold them in using a rubber spatula, scraping from the bottom and folding the batter over. The batter will be fluffy and aerated when you're done.
6. Cook the waffles in a heated waffle iron sprayed with non-stick spray (I like coconut oil spray) according to the manufacturer's directions.
7. Clean off your beaters and then use your hand mixer again to whip the coconut cream, if it's hard. Beat until it's smooth and soft. Stir in the cranberry sauce and set it aside until ready to use.
8. Serve the waffles with a dollop of cranberry cream and a sprinkle of pomegranate arils.

Notes

Nat's Notes:

1. You can find canned coconut cream in some grocery stores or online. If you have trouble finding it, you can use the separated cream from 2-3 cans of chilled coconut milk.

2. If you put the cranberry cream in the fridge for a while before eating it will harden again. I recommend just letting it sit out if you plan on eating soon. Or prepping it immediately before eating.

Disclosure: This post contains Amazon affiliate links. Purchases made by using these links doesn’t cost you any extra and helps to keep my content free.

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The post Chai Paleo Gingerbread Waffles with Pomegranate & Cranberry Cream appeared first on Perry's Plate.

Hey, I just want to let you know that this post is in partnership with Sprouts Farmers Market. I received monetary compensation for my time, and, as always, all opinions shared are my own.

Yes, another chai recipe for you — in the form of chai caramel popcorn. And it won’t be the last chai recipe I throw at you before Christmas.

If you don’t have a jar of Homemade Chai Spice go make some. I’ll wait.

I should have set a goal to use as many forms of coconut as possible, because I almost used all of them. The caramel sauce is coconut oil, coconut sugar, and coconut cream. And there’s shredded coconut that gets toasted with the pecans and tossed in the popcorn at the end. Yum, right?

No, popcorn isn’t paleo, but it’s one of our favorite family treats and we make some a couple times a month.

I found organic, GMO-free popcorn at Sprouts in the bulk bins (I LOVE BULK BINS!!) along with pecans and unsweetened dried apple rings. Do you know how hard it is to find unsweetened dried fruit?

By the way, Sprouts is having a Incredible Bulk Sale this week --  25% off all of their “scoopable” bulk bin items! (Not the pre-packaged bulk items.) I found some fantastic 70% Ecuadorian fair trade dark chocolate that I’m going to stock up on. You can’t have too many bags of dark chocolate chunks for Christmas treat-making.

Do you have an air popper? I grew up with air-popped popcorn, so having one of these was an absolutely necessity when we got married, despite my aversion to single-task appliances.

Yes, air poppers are nice, but you can use whatever method you want to pop your kernels.

The chai spice in this caramel sauce gives it a Christmas Eve vibe and reminds me of those cinnamon dough ornaments — have you ever made or received those? They smell… well, like Christmas. Like cinnamon and baking spices.

Honestly, since I’ve started using my chai spice blend, I have a hard time using cinnamon alone. Or pumpkin pie spice. IT’S JUST NOT ENOUGH ANYMORE.

Toasting the coconut and pecans for a couple minutes is totally optional, but one of my mottos in life is to always toast coconut, given the choice.

Usually I opt for the chunky coconut flakes over the finer, shredded coconut, but I felt like they got a little soggy covered in caramel and most of them sank to the bottom of the bowl during the first test run. The shredded coconut sticks to the popcorn better.

This makes such a great little treat to give to neighbors and friends around the holidays!

Through Sprouts, I was paired up with two other bloggers for a fun little treat exchange! We each came up with a gluten-free treat using bulk bin items and sent them to each other.

I got these Gluten-Free Nutty Chocolate Crunch Cookies from Holly at A Baker's House and Gluten-Free Chocolate Oat Peanut Butter Balls from Kaylee at Lemons and Basil. Click over and find the recipes for both on their sites!

And head over to Sprouts and grab some bulk bin goodies this week before the sale ends!

Loaded Chai Caramel Popcorn (Gluten & Dairy Free)

Yield: Serves 8-10

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Chai Spice gives this Chai Caramel Popcorn an interesting twist! PLUS you'll love the shredded coconut, chopped pecans, and chewy bits of dried apple.

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Ingredients

Toggle ingredient group

• ½ cup un-popped popcorn kernels
• ½ cup coconut oil (or butter)
• ⅔ cup coconut sugar
• ¼ cup soft coconut cream
• 1 Tablespoon Homemade Chai Spice
• 1 teaspoon cinnamon
• ¼ teaspoon sea salt
• 1 cup chopped raw, unsalted pecans
• 1 cup unsweetened shredded coconut
• 2 cups chopped unsweetened dried apple rings

Instructions

1. Pop the popcorn in an air popper according to the manufacturer's instructions into a very large bowl.
2. Melt the coconut oil in a medium saucepan over medium-low heat. Stir in the sugar, and cook until the oil starts to bubble a little around the edges. Add the coconut cream (it will sizzle a lot) and whisk quickly until the entire mixture becomes smooth and no longer grainy. Stir in the chai spice, cinnamon, and sea salt. Set the caramel sauce aside.
3. In medium skillet over medium heat, add the pecans and the coconut. Toss it around frequently until the coconut is golden brown and the nuts are toasted. Remove from heat.
4. Drizzle the caramel sauce over the popcorn in a thin stream. Add the coconut, pecans, and chopped apple rings. Stir well until the caramel sauce is spread around the popcorn.
5. Insert face into bowl. Eat.

Notes

Nat's Notes:

You could also use pumpkin pie spice in place of the chai spice if you like.

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The post Loaded Chai Caramel Popcorn (Dairy & Gluten-Free) appeared first on Perry's Plate.

I wasn't joking when I told you I was going to #chaiallthethings this season. Have you made my Homemade Chai Spice Blend yet? How about that Chai-Spiced Golden Milk? (SO GOOD. It tastes like Christmas!) Well, I didn't think roasted butternut squash could get any better with savory flavors (my favorite!) . . .

. . . until I drizzled some maple syrup and sprinkled some chai spice on it. Holy moly, people. I ate half of this pan for lunch one day. The maple helped make this sticky, caramelized coating on the squash. It was practically candy -- even though you only use a tablespoon for the whole pan.

I think this would be such an easy, beautiful addition to your Thanksgiving or Christmas dinner! Roasted butternut squash is so versatile, and this sweetened version with those exotic spices would blend well with a traditional turkey or side of beef.

And putting some cranberry sauce next to it wouldn't be a horrible idea.

Also, I highly recommend buying pre-cubed squash to save you some frustration. Because dismantling a butternut squash isn't super fun.

More Healthy Thanksgiving Recipes

Dry Brine Turkey with Orange-Rosemary Herb Butter

Instant Pot Cauliflower Puree with Rosemary & Garlic

Bacon-Fried Green BeansSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chai Maple Roasted Butternut Squash

Yield: Serves 6-8 as a side

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

I'm usually a savory squash girl, but making roasted butternut squash with maple and my homemade chai spice was the best decision I made this Thanksgiving!

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Ingredients

Toggle ingredient group

• 2 pounds butternut squash cubes
• 2 Tablespoons avocado oil
• 1 Tablespoon pure maple syrup
• 1 teaspoon Homemade Chai Spice Blend
• Generous pinch sea salt

Instructions

1. Preheat the oven to 425 degrees F.
2. Put the squash cubes on a large rimmed baking sheet. Add the oil, maple syrup, chai spice and salt. Toss everything around until evenly coated. Spread the squash out evenly on the pan.
3. Roast for 25-30 minutes, tossing everything around a couple of times during cooking, until the squash is tender and is golden brown in spots.
4. Serve.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chai Maple Roasted Butternut Squash appeared first on Perry's Plate.

Curious about Golden Milk Lattes? Thankfully they don’t require any witchcraft and they’re naturally caffeine free. They’re easy to make, have a lot of nutritional benefits, and mine has a special spice blend of spices that mimics a chai latte!

Golden Milk Latte

This post is sponsored by Bulletproof, and I received complimentary product as well as monetary compensation. All opinions shared are my own, as usual.

I feel like golden milk is all the rage right now, so I wanted to jump in while it's still the rage. Normally I warm up to trends a few years late. Like how I refused to wear flare jeans until 2000. And skinny jeans until 2014. Don't even get me started on winged eyeliner. I'm pretty good with my hands, but I think it takes a whole other level of precision to pull that off.

One of the most important things you need to know? It tastes like Christmas in a cup. (According to my bestie.) Or maybe Halloween in a cup? I'd totally be up for drinking this while my kids are sipping on cider or hot chocolate. And maybe I can convert one of them to ride the golden milk train with me. (They're reluctant passengers sometimes.)

So, golden milk... where were we?

What is Golden Milk Tea?

Golden milk is warmed milk with turmeric (and sometimes other spices) added to it. Turmeric has anti-inflammatory properties, so obviously we want to be drinking this daily, no?

Turmeric Golden Milk Ingredients

• Unsweetened almond milk or coconut milk (drinkable, from a carton)
• Maple syrup, honey, or the equivalent in stevia, to taste.
• Coconut oil
• Turmeric
• Homemade Chai Spice Blend
• Collagen Protein Powder (Optional)
• Generous pinches of sea salt and black pepper

Golden Milk Latte Recipe Special Additions

Golden Milk with Chai

I decided to put a couple of spins on my golden milk by adding a couple of special things. First, my Homemade Chai Spice Blend. I'm kind of nuts about chai spices right now. (Like I said... late to the game. Isn't chai, like, sooo 2016?)

Golden Milk with Collagen

Second, I added some collagen protein powder. I really like Bulletproof Collagen Protein Powder  because it comes from pastured, grass-fed cows. (You know how I feel about pastured animal products!)

It also it mixes into just about everything really easily without clumping. And you can heat it up without hurting its nutritional quality. Oh, and it's flavorless.

This isn't the same thing as whey protein or other kinds of protein/meal-replacement powders. While those are nice to use sometimes, I don't always want the flavor of the protein powder in whatever I'm making. I feel like collagen protein is more versatile that way.

So, why collagen? Um, AWESOME HAIR. AWESOME NAILS. AWESOME SKIN. (I've got your attention now, right?) It also helps with muscle recovery after workouts. Mostly I like it because it reduces wrinkles. #priorities

Normally we get natural sources of collagen in our diet by eating/sipping bone broth, organ meats, whole fish soups, etc, Chances are we aren't doing that daily, so adding a little collagen powder to drinks, sauces, smoothies and other things we eat often is a good way to get more into our diets.

How to Make Golden Milk Chai

1. Whisk all of the ingredients together into a medium saucepan and heat over medium-low until the mixture is steamy, but not boiling.
2. Remove from the heat and let it sit and cool for a few minutes so the flavors can blend together well.
3. Whisk before serving as the spices tend to settle at the bottom of the pot.
4. Pour through a strainer if you don’t like bits of spices in your drink and serve!

How to Store this Golden Chai Recipe

Like all recipes with spices, the flavors will get better with some time to develop! But I also wouldn’t keep this for more than a day in the fridge (After cooling completely).

To reheat your latte, simply put it back on the stovetop on low heat until it starts to simmer. Remove from the heat and serve immediately.

If you want to learn more about Bulletproof and snag some collagen protein, check out their website!SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Golden Milk Latte Recipe

Yield: Makes 3 cups

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

This golden milk has a twist of chai spices and collagen protein for some extra goodness. It's full of warming spices and is perfect for a chilly night.

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Ingredients

Toggle ingredient group

• 3 cups of unsweetened almond milk or coconut milk (drinkable, from a carton)
• 3-4 Tablespoons pure maple syrup, honey, or the equivalent in stevia, to taste.
• 1 Tablespoon coconut oil
• 1 ½ teaspoons turmeric
• 1 ½ teaspoons Homemade Chai Spice Blend
• 2 scoops of Bulletproof Collagen Protein Powder (about ¼ cup)
• Generous pinches of sea salt and black pepper

Instructions

1. Whisk all of the ingredients together into a medium saucepan and heat over medium-low until the mixture is steamy, but not boiling.
2. Remove from the heat and let it sit and cool for a few minutes so the flavors can blend together well.
3. Whisk before serving as the spices tend to settle at the bottom of the pot.

Notes

Yes, black pepper and coconut oil. They both help with the absorption of the turmeric since it is fat-soluable.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Golden Milk Latte Recipe with Chai & Collagen appeared first on Perry's Plate.