I am so obsessed with this time of year as evidenced by last week’s recipe for my favorite roasted fall veggies. The leaves, the smells, the coziness – I can’t get enough. As we’re quickly transitioning into winter and the holidays, I wanted to post my healthy pumpkin spice faux latte recipe before it’s too late. Of course you can eat pumpkin well into December, but there’s something about November that screams pumpkin (duh).
As some of you know, I’m participating in my 7-day fall cleanse (ps, winter’s kicks off Jan. 8th) so I’m not drinking coffee for these 7 days. Aside from the constant headache the first two days, it hasn’t been too bad. Instead of coffee in the morning, I’ve been drinking Dandy Blend, which is a pretty good alternative and also helps promote the detoxification of your liver with all the dandelion root in it. This would be super good with regular old organic coffee, too.
This morning I woke up and wanted a pumpkin spiced something. So I made a faux latte with my homemade cashew milk and the Dandy Blend. It was delish, so I wanted to share the recipe here:
2 tablespoons organic pumpkin puree
1 teaspoon pumpkin spice seasoning OR
1/4 teaspoon cloves
1/8 teaspoon allspice
1/8 teaspoon ginger powder
1 teaspoon cinnamon
1/2 teaspoon turmeric
1 heaping tablespoon of the Dandy Blend
1/4 cup nut milk (cashew milk is super creamy)
6 ounces boiling water
Combine all ingreients into a blender (careful of the hot water!)
Pour into coffee mug and enjoy, preferably in front of a crackling fire and holiday decorations
Tell me, what are your favorite pumpkin-flavored foods?