Though not technically yet the winter solstice, in the eight years my family and I’ve lived in the Bay Area, December has been the coldest month of the year. Once we get to January, the temps start warming up again and I start counting down the days till spring.
I must say this year has been cold but I haven’t felt it. You know, the bone-chilling wet damp coldness that strikes your inner core? I keep preparing myself for it to hit me one day, but it hasn’t yet. It’s definitely still chilly enough for hot chocolate and lattes and this time I have to credit this recipe to my mom.
It was one of those days when you open up the refrigerator and realize, “Oh, I don’t have any food.” My mom threw together a bunch of scraps we had on hand, blended it up and it ended up being what she describes as, “One of the best [she’s] ever made.” I sadly can’t partake of the latte due to my dietary restrictions, so I can only take her word for it. Test out this recipe and let me know if it lives up to my mom’s claims!
PUMPKIN SPICE LATTE
Makes 1 16 oz serving
• 1 ½ cups almond milk
• ½ cup pumpkin puree
• ¼ cup cashews
1. Warm up almond milk in saucepan.
2. Combine all ingredients except for cinnamon in high speed blender.
3. Blend until smooth.
4. Garnish with cinnamon