When the weather starts to cool, and you want something nourishing and comforting to keep you warm, nothing beats this thick and creamy hot drink made with freshly roasted pumpkin, nut (or coconut) milk and warming spices.
Top it with a little whipped cream for a very satisfying pick-me-up.
If you like having pumpkin spice lattes, feel free to add a shot of espresso in the mix. If you use coconut milk, you might want to thin it out with a little water, as it's very thick.
Servings: Makes about 3 cups
- 1 & 1/2 cups freshly roasted pumpkin (or canned pumpkin)
- 2 cups almond or coconut milk
- 4 dates, pitted
- 2 teaspoons maple syrup
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1/4 teaspoon ground ginger
- pinch nutmeg
- pinch sea salt
- 1 teaspoon vanilla extract
- Garnish: whipped cream (if you do dairy)
Place pumpkin, milk, and spices into a high speed blender. Process on high until silky smooth, about 2 minutes. If the consistency feels too thick, add a little water to thin it out.
Transfer to a small saucepan and heat over medium-low, until very warm, about 4 minutes. If water was added to thin it out, adjust spices accordingly.
Serve immediately, topped with whipped cream.