All the signs of fall are beginning to appear in the Northern hemisphere. There’s a crispness in the afternoon air (unless you are in Southern California). A few yellow leaves are peeking out from the green. At Starbucks and local coffee shops, customers are starting to line up for Pumpkin Spice Lattes.
Here is a video tutorial on how to make it simply.
Here is an alternative version you find in coffee shops without the artificial colors, flavors and sweeteners. You can make it with coffee or if you’d prefer non acidic and no caffeine drink, try with Teeccino brew. You can make it hot or cold.
To make it dairy free, use coconut or almond milk.
To make an iced version, cool the coffee and blend all ingredients with 1/2 cup ice cubes until smooth.
Enjoy the many benefits of pumpkin and cinnamon. There are two kinds of cinnamon. One with all the beneficial properties without the side effects. The other which is the cheaper version. As my hubby has come to realize…
Cheap Food No Good, Good Food No Cheap…by Steven Aslanian
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Check out my post on how to choose a true cinnamon.
| Servings | Prep Time |
| 1person | 5minutes |
|
|
- 1cup milkraw organic milk (dairy), coconut milk, almond milk
- 1tbsp canned pumpkin
- 2tsp vanilla extractnatural
- 1/2tsp pumpkin pie spiceor ½ tsp cinnamon and a sprinkle of grounded cloves and nutmeg
- 1/4cup brewed Teeccino
- 1tsp honeyor maple syrup
- creamheavy, or coconut cream for whipping. You may use the cream that naturally occurs at the top of a can of coconut milk
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Brew coffee or Teeccino herbal tea as instructed on the package.
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Blend all ingredients except for cream or coconut cream in a blender until smooth and incorporated. Or blend on ingredients with an immersion blender in a saucepan.
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Heat the mixture by simmering for about 5 minutes until hot. Stir constantly.
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Top with whipped heavy cream (or coconut cream) and a dash of cinnamon. Enjoy!
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