Fall is officially here! In Colorado I’ve already seen snow up at Loveland Pass and Rocky Mountain State Park. I’m not quite ready for snowy weather yet, I’m still enjoying the leaves changing and the cooler weather drifting in! Last weekend Mason and I decided that it would be an excellent idea to finish a hike we attempted last spring but was too snowy to complete.
I love hiking but I usually am ready to be done once we’re at the top. This particular hike was tough because when we got to the top it was about 11,400 elevation and it was super windy and cold. Like usual, I freaked out and decided I would start the way down by running and screaming like a lunatic. I usually get some very annoyed looks from “native” Colorado people, but hey I got down so fast and probably got my heart rate up.
One of my favorite treats on the weekend used to be a fall/winter drink from Starbucks. Mason and I have been eating keto/paleo for the last couple of months and I’ve seen great improvements to both of our overall health! Unfortunately that is bad new bears for my pumpkin spice/peppermint mocha addiction. So after I spent about three weeks trying every at home pumpkin spice latte I could find and not having it fulfill my pumpkin desires, I came up with my own recipe!
Guys.. this is a big deal. One time I was making rice crispies treats at home and I got the rubber spatula melted into the marshmallows/crispies and ruined my pot as well as my spatula. So I’m going to assume that my marshmallow learning experience has really shaped me into a very mediocre chef who is constantly trying to make better recipes. Yay! Go me!!
This recipe uses Tazo pumpkin chai tea, but really use whatever tea you’d like or maybe you could replace it with coffee/espresso!! This is super simple, just add all the ingredients and blend up (make sure you put the top on the blender because it will spray hot liquid everywhere, seriously I know because I forgot it once). I also made some homemade sugar free whipped cream to go on top!
I hope you enjoy!
- 2-3 Bags Tazo Pumpkin Spice Latte Tea (depending on how strong you want it)
- 3 tbsp Pumpkin Puree
- 1 tsp Pumpkin Pie Spice
- 2 tbsp Swerve sweetener (or your choice of stevia, erythritol, etc.)
- 2 tbsp Heavy Cream (or 1/4 almond milk)
- 1 tbsp Unflavored Whey Protein Powder (optional- I think it makes it more creamy)
- 1 tbsp Butter (1 tsp coconut oil for dairy free)
Brew tea bags for 5 minutes, add all ingredients to blender and blend until smooth! Top with cinnamon and whipped cream!
So yummy! I hope this helps out your pumpkin addiction without feeling guilty!
As always if you enjoyed this blog please consider liking my Facebook page to stay current on my blog and my cats!! Love, Sierra