Ah, its that time of year again. Pumpkin season. This version of the coffeehouse favorite is full of fiber and complex carbohydrates! It comes together in minutes and gets you right in the mood for basic fall shit.
Pumpkin is packed with antioxidants such as vitamins A,C, E, beta-carotene, and zeaxanthin which can help prevent age-related macular disease. Pumpkin is also a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium, potassium and phosphorus.
This is a great addition to your morning without the obligatory sugar crash. You won't get this many nutrients in the Starbucks version, that's for sure!
*Please note this post contains an experimental affiliate link. YAY growth!*
2 tbsp. canned pumpkin
2 medjool dates, pitted
1/4 tsp pumpkin pie spice
1 tsp of cashew butter
2 Chai tea bags (I like this brand)
8-10 oz. boiling water
Bring water to a boil and arrange tea bags in a coffee mug. In the meantime, add the pumpkin, medjool dates, pumpkin pie spice, and cashew butter to a high speed blender.
Add boiling water to coffee mug with tea bags and cover with a small plate. Let steep for 3-6 minutes. Once the time is up, discard the tea bags and pour the tea into the blender. Blend on high for 30 seconds until smooth and frothy. Pour back into cup and sprinkle with extra pumpkin pie spice and enjoy immediately!