You all know by now that autumn is my favourite season. For most of us, Labour Day is the unofficial beginning of fall... even if summer's heat still lingers during the day, after Labour Day, school is back in session and summer is officially OVER in my books for another year!
It also means that everywhere you turn the obsession with pumpkin spice has returned. I have never been a fan of the sugar and artificial syrup laden offering from your local Starbucks, but have come to accept over the last few years that for some, this drink encompasses their definition of fall as much as mine includes the changing leaves, cold nights, and root vegetables ;)
So I made it my mission to try a few recipes, tweak a few of the ingredients, and decided to post my favourite. Here is a healthy, dairy free version of #PSL that I can get on board with!
1 cup almond or coconut milk
2 tablespoons pumpkin puree
1 teaspoon natural vanilla extract
1/2 teaspoon pumpkin pie spice (I make my own blend at home using 1/4 cup ground cinnamon, 4tsp ground nutmeg, 4tsp ground ginger, and 1tsp ground allspice and store it in an airtight container)
1/2 cup strong coffee
1 teaspoon honey or maple syrup (or more to taste)
Heavy cream or coconut cream for whipped topping (optional)
Blend everything (except the cream) until it's smooth, then heat and simmer until it's hot, and make sure to stir it constantly. Garnish with cream and a sprinkle of cinnamon and enjoy! If I am making a bigger batch for guests I actually use my crockpot, otherwise you can simple double the recipe for a few cups. A much healthier option if this is your favourite drink for fall.
And don't forget to serve it with a side of roasted pumpkin seeds! They are a rich source of protein (one ounce/28g serving will give you 7g of protein!!) as well as 3mg of iron. They are high in unsaturated fats, a source of vitamin E and rich in B vitamins. When you eat the shells too they are loaded with fibre.
(c) 2017 Carlisle Integrative Wellness