Dairy-Free Turmeric Pumpkin Spice Latte


  • 1/4 cup water, boiling
  • 3 tea bags Lifestyle Awareness Turmeric Immunity Now Tea
  • 1 cup dairy-free milk
  • 1 tablespoon canned or fresh pumpkin puree (make sure it’s NOT pumpkin pie filling)
  • 2 teaspoons vanilla extract
  • 2 teaspoons maple syrup (or more to taste)
  • 1/2 tsp ground cinnamon
  • pinch of ground cloves
  • pinch of ground nutmeg
  • whipped coconut cream (coconut whipped topping)


  1. Heat ¼ cup of water to a boil.
  2. Add 3 Turmeric Immunity Now Tea bags to small mug. Pour boiling water over tea bags and let steep 7 minutes with a lid on it.
  3. While the tea steeps, add the dairy-free milk, pumpkin puree, vanilla, maple syrup, ground cinnamon, ground cloves and nutmeg to a blender.
  4. Once the tea has finished steeping, pour it into the blender. Blend until smooth and combined.
  5. Heat the mixture in a small saucepan until warm (stir while it heats).
  6. Pour into one large or two small cups. Top with the whipped coconut cream and sprinkle with cinnamon.
Phone: 800-838-2346
Fax: 323-582-8687
Vernon, CA 90058
3345 E. Slauson Ave.