Tis the season that I call “false fall”. It is the time of year where it’s fall in the morning, and by noon it is summer again with the weather being back up in the high teen’s low twenties, and you are deeply regretting whipping out your cosy sweaters, leggings and knee-high boots and are wishing for your t-shirts and flip-flops back. But to satisfy my basicness, and the sad truth it is not officially autumn yet (according to the forecast), but all the coffee shops around you are screaming at you that it is pumpkin spice season, it is making me a little jittery for all that pumpkin spice. I decided to make my favourite spice mixture into a cool, yet still, fall-inspired drink. Give it a try!
Ingredients:
1/2 frozen banana
1/2 cup pumpkin puree, frozen
1/3 cup plain nonfat Greek yoghurt
2 Tablespoons pure maple syrup
1 Tablespoon Flax
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon vanilla extract
1/2 cup unsweetened vanilla almond milk
1/2 cup brewed coffee**
small pinch of salt
whipped cream for topping, optional
Method:
Throw it all into a blender, mix it up, serve and top with whipped cream and enjoy! Note: If you would rather it be caffeine free, you can subtract the brewed coffee and just add 1 cup of vanilla almond milk!
