Got some leftover pumpkin puree in the fridge? Put it to good use!
P.S. I don’t normally add sugar to my tea but you need it for this recipe. (It’s a holiday drink; indulge.)
P.P.S. Fun fact, I’m not a coffee drinker. If you are, replace the water with coffee or espresso shots.
3 cups unsweetened vanilla almond milk, 2 cups water, 4 Tbsp pumpkin puree, 3 Tbsp raw organic sugar, 2 Tbsp ground cinnamon, 1 Tbsp vanilla extract, 1 tsp ground nutmeg, 1 tsp ground ginger, 1/2 tsp ground cloves
Serves: 2 people
1. Combine all ingredients in a pot over the stove. Heat on medium, stirring with a whisk until color changes from dark to light brown.
2. When beverage is warmed to desired temperature, remove from burner.
3. Serve, drink, enjoy!*
*If the beverage sits for awhile, the pumpkin puree will get clumpy again. Simply whisk it back to uniformity.
This recipe was inspired by The Rising Spoon.