This Pumpkin Spice “Latte” brings the flavors of fall and festivities into a creamy and warming drink. This recipe is dairy-free, doesn’t contain coffee or caffeine, and uses only 100% pure maple syrup as a sweetener. It also includes options for three different milks–oat, almond, or coconut milk–so you can choose what works best for you.
Winter squash such as pumpkin is high in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.
The combination of sugars and high mineral content of maple syrup quickly travels to the liver and becomes instant fuel of phytonutrient composition. Maple syrup is like an IV for the liver containing the best of both worlds: a vast array of vitamins, minerals, and other nutrients (many of them still undiscovered) coupled with high-quality sugar on which the liver thrives.
Pumpkin Spice Latte
Combine the pumpkin puree, milk, maple syrup, and pumpkin pie spice in a blender. Blend until smooth.
Pour the mixture into a small pot and heat until warm on medium-high heat.
To make the optional coconut whip, chill your mixing bowl in the freezer for 10 minutes. When the bowl is chilled, remove the thick cream from the top of the can of coconut milk, leaving the coconut water/milk behind. Using an electric whisk, beat the cream for 2-3 minutes until you get soft peaks. Add the honey and beat for another 2 minutes.
Pour into a mug and top with coconut whipped cream (if using). You will have coconut whip leftover for another use. Sprinkle a bit of pumpkin pie spice on top and serve.
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This item posted: 13-Oct-2020
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