Hot Pumpkin Mug, Spiced vegan, serves 1 1 cup non-dairy milk (soy or almond works best) 1 1/2-2 Tbsp pure pumpkin puree, unsweetened (I used organic/canned/BPA-free liner can) 1/4 tsp ginger powder 1/4 tsp cinnamon pinch of salt 2-3 drops vanilla extract (or a few pinches of real vanilla bean pod seeds for an extra special flavor) 1 tsp maple syrup, grade B For extra spicy, add: 2 dashes cayenne 1 pinch fine black pepper On top: coconut whip or soy whip (optional) Directions: 1. Add all ingredients except the maple syrup to a blender. Blend on low until smoothed out a bit - a few chunks of pumpkin may remain. 2. Pour into a small sauce pot. Bring to a boil and then reduce to medium and allow to simmer until any tiny clumps of pumpkin melt into the hot liquid. Simmer for about 2-4 minutes. 3. Transfer the mixture back into the blender, add the maple syrup and blend again on low until frothy. 4. Pour into serving mug and top with optional whip and a sprinkle of cinnamon. Serve warm and steamy. To quickly reheat or re-warm, a few seconds in the microwave can do it.
Posted on: Sat, 14 Sep 2013 17:36:47 +0000