Happy Thanksgiving dear spoonies! I couldn’t let this day of friends and feasting pass by without wishing you a very happy one!
I’ve been nose to nose with some challenges this fall, and I say the following to myself as much as to you. Let’s start this holiday season by being as nice to ourselves as we would a good friend, or a cute kid in the grocery store. Let’s smile at ourselves. Laugh! Treat ourselves!
And speaking of, treats, here’s how I kicked off this morning of Thanksgiving cooking—with a tasty pumpkin spice steamer. I don’t regret to inform you that these steamers are light years away from those syrup-y $5 drinks from that one place we all love to go to. They’re rich, lightly sweetened, and scented with spices and pumpkin. Think a lighter, less sweet version of pumpkin pie. Something to sip on during all the cozy days of cooking to come.
I hope that you have an increasing amount of things to be grateful for this year! Happy Thanksgiving!
- 2 cups unsweetened almond milk
- 1 cup canned light coconut milk
- 1 cup pumpkin puree
- 1 teaspoon finely grated fresh ginger
- 1½ teaspoons vanilla extract
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon, plus extra for garnish
- ⅛ teaspoon ground cloves
- brown rice syrup, coconut sugar, maple syrup, stevia, or other sweetener to taste*
- Combine all ingredients in a blender, and mix until well combined and frothy. Transfer to a small saucepan and cook over medium heat until hot. Serve immediately, garnished with a dusting of cinnamon.
- *I used about 2 tablespoons maple syrup