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Spiced Pumpkin Creamer

Pumpkin creamerNobody does pumpkin like the Americans. I am right now in NY and even though the weather is unseasonably warm you see spiced pumpkin coffees and teas everywhere. I would like to share this recipe with you, because I particularly like that it is a “healthier” version. It will keep for about one week in the fridge and you just add it to your tea or coffee, or even your porridge… This recipe is from triedandtrueblog.com

Ingredients

290 g nut milk (I like almond or cashew. Pick your favourite)
2 tbsp pumpkin purée. You can find tins in the UK. If not, roast some butternut squash, purée it, use 2tbs or around 25g
4 Medjool dates, pitted
1 tbsp maple syrup
1 tsp cinnamon
1/4 tsp each of cloves, nutmeg, ground ginger
1/2 tsp vanilla extract
Pinch of salt
2 tbsp coconut oil

Directions

1. Put all ingredients in the TM bowl. Blend 1.5 minute, speed 10.
2. Store in airtight container and keep refrigerated for up to a week.
3. Use liberally.

 

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