Pumpkin season!!! And what a better way to enjoy it than with a hot mug of warm spices and seasonal pumpkin…without all the sugar and high price of cafes.
Ingredients (serves 1):
1 cup cashew milk* (or milk of your choice)
1/2-3/4 cup coffee or coffee substitute ( I used Dandy Blend)2 tb 100% pumpkin puree
1 tb pure vanilla extract
1 tsp luo han guo/ monk fruit (I used a Monk Fruit blend by Kal)
1/4 tsp pumpkin pie spice
optional: top with guilt free whip cream
Brew coffee or coffee substitute.
*To make cashew milk, simply blend cashews and water together until creamy. I use about a 1:3 ratio of cashews to water. Adjust water to your liking.
Combine all ingredients into a saucepan and heat, adding pumpkin at the last minute, so as to keep the pumpkin from cooking and thickening the drink into a pie! OR after heating coffee-milk mixture, throw everything– including pumpkin puree– into a blender and blend until well mixed.
Serve with whip cream and a sprinkle of cinnamon and/or nutmeg on top, if so desired.