For those of us dealing with food sensitivities and gut health issues, coffee can sometimes be a problem. Sad, I know.
When fall comes around, it’s a real bummer to pass up the now classic pumpkin spice latte. I’ve found a workaround…
I thought maybe one day I’d get used to life without coffee. But it’s one of those things I love deep down in my soul.
So, I make exceptions to enjoy it on special occasions. But for the most part, it’s better to do without it. Especially after a food allergy test revealed that I do have a sensitivity to it.
Step one in gut healing protocol is remove (or reduce the low-sensitivity) foods that are triggering inflammation and allergic reaction in your body.
When I overindulge, I set myself back in my gut-healing process. It’s also just generally one of those not-great-for-your-gut foods.
I’m always experimenting with variations on the Matcha latte. But when fall hits, there’s something about that dark, moody brew with warm autumn tones that really sets off the colder weather. And it’s actually been pretty chilly here in L.A. this year.
So, here’s an excellent alternative you can use if you’re in a similar boat to me, or if you’re avoiding caffeine for other reasons.
It’s milder than real coffee, but still has a great depth to set off the spices. Really hits the spot.
Use fresh spices, and I recommend getting whole nutmeg and grating it yourself.
This brew requires a couple of specialty ingredients, which I try to avoid. But honestly, if you really jones for a coffee-like drink when it gets chilly out like I do, it’s worth it.
Yannoh is a Swiss roasted grain beverage that Sandra at Candidia Diet Plan tipped me off to. No other grain or coffee alt beverage I’ve found thus far comes close to actually having a coffee-ish flavor.
You could make it with just this, but I like to add another ingredient to really darken the taste and push that coffee flavor further. Crio Bru is a coffee alt made of ground cacao beans. You make it just like you would french press coffee.
Together these two alts almost make a whole coffee 😉
Grind in some fresh spices and almond milk and you’re set for a fall day with no deprivation and no regrets.
- I left cinnamon out of mine. Another thing my body has developed a sensitivity to, unfortunately. But I added it in the ingredients because it’s the last spice to round out “pumpkin spice”. If you can have it, go for it.
- 1 cup hot water
- 2 Tbs Crio Bru
- 2 Tbs Yannoh
- ⅛ to ¼ teaspoon ground ginger
- ⅛ to ¼ teaspoon ground cinnamon
- 1 to 2 pinches ground clove
- fresh grated nutmeg to taste
- ½ cup almond milk (preferably homemade)
- Boil the water and pour over your Crio Bru ground in a french press. (You could also just pour over in a mug and strain it)
- Add Yannoh and spices except nutmeg to a large mug while Crio Bru steeps
- Use a small mesh strainer to pour Crio Bru into Yannoh and spices (keeps it from being chunky with grounds)
- Stir until all the clumps are gone.
- Add almond milk and stir again.
- Grate fresh nutmeg on top to taste.