I do realize the masses started on pumpkin spice madness practically in August, but I’m just beginning to feel a nip in the air and a hint at “real autumn,” so this week finally felt right to create a pumpkin spice latte smoothie. This one is thick and tangy, and kind of tastes like drinking pumpkin pie filling. Don’t leave out the molasses – it gives it the perfect touch. 🙂
As the weather gets cooler (and already, I’ve been enjoying it!), I love warm breakfasts, like this “bulletproof” bone broth latte, and pretty much anything in an iron skillet. But if you’re looking for something that’s basically a no-prep breakfast, try these adaptable easy breakfast bowls! And I’m working on a whole collection of breakfasts for you, so if you’re a fan of breakfasts – any time of day – get ready!
- 1 can pumpkin purée
- 1 frozen banana
- 2 tablespoons maple syrup
- 1 tablespoon molasses
- 1 tablespoon instant espresso powder
- 2 teaspoons pumpkin pie spice
- 1 pinch sea salt
- 2 cups almond milk
- 1 cup ice
- Combine ingredients in a high-speed blender in order listed.
- Blend for 1 minute or until fully combined.
- If desired, sprinkle with additional pumpkin pie spice and 2-3 pecans.
Do you have a must-have fall recipe to share? I’ve been tasked with creating a healthier version of gingersnaps, buckeyes (oh, I’ve almost got this one ready!), and a few other ideas. Share your favorites, or your requests, below!
(And by the way, this one serves at least three, so make a batch and share!
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