In honor of Autumn and this amazingly beautiful, crisp weather we've been having here in Denver, I decided it was high time we cook up a yummy pumpkin spiced, frothy elixir. Pumpkin has long been touted as THE flavor of Autumn. Pumpkin spiced lattes are some of the most sought after drink during the holidays, but when you make it a moon milk, you make it a nourishing, holistic beverage perfect for stargazing on a clear fall evening.
I get so excited about Autumn in Colorado. Back home on the Texas coast, we don't have much of an Autumn/Winter, Summer/Spring really rule the weather domain there. But here in Colorado, we get to see the changing of the seasons through the turning of the leaves in the trees and with snow flurries falling on our noses. The weather turns crisp and we get to break out our favorite snuggly sweaters, hats and jackets! Our kitchens start filling up with harvest favorites like squash, pumpkins and apples, and before you know it, the aroma of those seasonal pies we're baking in the oven fill our homes.
Making anything pumpkin spiced using canned pumpkin, is a tricky process, so when I found this recipe I was skeptical on how this would come out. If you've ever tried making a drink with canned or pureed pumpkin, you know that you have to get the measurements just right, or you'll end up with a chunky pumpkin soup. This delicious recipe is great to double or triple for a sweet treat to enjoy with friends or family during those chilly evenings watching the stars.
1 1/2 cups almond milk or other unsweetened nut milk (such as hemp or cashew)
1 tbsp canned organic pumpkin
1/4 tsp Ashwagandha
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground all spice or cloves
1 tsp coconut oil
1 tsp raw honey, stevia or maple syrup
optional garnish: coconut milk whipped cream and a dusting of cinnamon
Combine all ingredients in a small saucepan. Heat on medium-low until bubbly, then transfer to a blender and blend for 20 seconds on high until it is smooth and creamy. Pour into a mug, drink warm, and enjoy. Optional topping: Swirl coconut whipped cream on top and dust with cinnamon. Double this recipe and share with a friend.
If you're curious about joining my Remote Reiki for the Full Moon in Aries on October 1st, make sure to join the mailing list today! I send out monthly newsletters and invitations to events twice per month, so you won't be spammed - I promise. I also wrote another post about creating your own moon ceremony at home if you can't make it to our monthly Moon gatherings. You can find that article, HERE. I also talk about the cosmic energy of almost every Full Moon and New Moon, each month on my podcast, Heather Namaste, and you can listen to every episode right HERE.
Thank you so much for all your support, Cosmic Soul Fam!