Pumpkin Spice Turmeric Tea Latte

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 tsp Ginger, ground
  • 1/3 cup Pumpkin puree, organic

• Refrigerated

  • 2 cups Vanilla almond milk, unsweetened

• Baking & Spices

  • 1/4 tsp Allspice
  • 1 tsp Cinnamon
  • 1/4 tsp Clove, Ground
  • 1/4 tsp Nutmeg, ground
  • 1 tsp Turmeric, organic ground root

• Oils & Vinegars

  • 2 tsp Coconut oil

• Drinks

  • 1 tbsp Truvia nectar

Found on parsnipsandpastries.com

Description

Ingredients

• 2 cups unsweetened vanilla almond milk
• ⅓ cup organic pumpkin puree
• 1 teaspoon organic ground turmeric root
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon ground clove
• 1 tablespoon Truvia Nectar (or agave for vegan)
• 2 teaspoons melted coconut oil

Directions

• Bring the almond milk to a simmer in a small saucepan.
• In a blender, blend the pumpkin puree, coconut oil, Truvia Nectar, and all of the spices. Blend well until completely mixed with no lumps of spices.
• Once the almond milk is simmering, slowly pour in about a ½ cup. Blend well and stop, scraping down with a spatula to ensure everything is incorporated.
• Then, with the blender running, slowly blend in the rest of the almond milk. Blend at high-speed until frothy. Serve immediately with additional cinnamon or turmeric sprinkled on top.