PACKED PUMPKIN SPICE LATTE

INGREDIENTS

6 tbs. of pumpkin puree

4 cups of whole (organic, preferably raw) cow’s milk (Alternative would be almond milk)

1 tsp. of cinnamon

1/2 tsp. of nutmeg

3/4 tsp. of ginger powder

2 tbs. of almond butter (this is optional for more protein but not to be added/taken at night in this combination)

1 tsp. of vanilla extract

1 tsp. of raw sugar (or maple syrup)

PREPARATION

In a large mason jar, add all the above ingredients, except for the sweetener, and shake thoroughly. You may need to blender this briefly based on the heaviness of the almond butter. Store this in the fridge, no longer than five days. When you would like to drink it, remember to shake the mix and then pour 8 oz. into a medium saucepan (after you have taken it out of the fridge until it has gotten room temperature. Heat this up at room temperature, add the sweetener and enjoy.

Optional: you can drink this as a morning meal or afternoon snack due to its heavy factors and with the addition of the almond butter. Without the almond butter, you can have it simply as is or you can add it to a cup of tea or coffee. This recipe has some flexibility with how it can be enjoyed.

NOTE: This is a good beverage to have this time of year as digestion tends to be its strongest as we progress into the winter months. I wouldn’t recommend this beverage if someone has weak digestion as the milk and pumpkin combination may be too heavy to break down.