As I’m sure you guys can tell from my Instagram lately, I am VERY VERY VERY excited for fall! Literally put pumpkin on or in anything and I will eat it. Its like a 3 month addiction I have. For the past week I have had pumpkin smoothies for breakfast, a coconut flour pumpkin muffin with my lunch and then pumpkin avocado mousse after dinner. Like I just can’t be stopped…
This recipe I bring you is very pumpkin spicy and was concocted with my newest wellness friend! I met Macey at a local health cafe in Calgary and I knew after chatting with her about how much we love Crosby Taylor, ghee and paleo baking our friendship was going to be very valuable one.
Last week I was hankering for a nice cup of hot chocolate and of course some pumpkin spice to ring in the fall season so, I messaged Macey to bring her expertise into the FoodGlow kitchen to help me create a super nutritious, low sugar and super cozy elixir! It gets its creamy touch from the pumpkin puree, coconut butter and pumpkin seed butter and gets its sweetness from monk fruit sweetener so this baby scores 10/10 in terms of taste but a 0 on the glycemic index scale. If you are sensitive to stimulants I would not advise drinking this before bed because the red maca and chaga have slight stimulant properties and could ruin your sleep! Other than that get your flannel, a nice mug, a friend and your blender and get ready to spice up your fall a little bit!
Pumpkin Spice Adaptogen Hot Chocolate
1 tsp chaga powder
1 tsp upgraded collagen
1 tsp red maca
2 tbsp cacao powder
1 1/4 tsp pumpkin spice blend
1 tbsp coconut butter
3 tbsp pumpkin puree
1 tbsp pumpkin seed butter
3 tbsp Lakanto Monkfruit Sweetner
2 cups boiling water
1/2 cup homemade pumpkin seed and hemp mylk
Throw all ingredients into your blender and blend until frothy! Pour into one large mug or two small ones and drink up!