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Pumpkin Butter and a Latte

Pumpkin Season!

Pumpkin Season!

By Brandi Mackenzie
Yields appx 16 Ounces

1 can Organic Pumpkin Puree
2 tablespoon Local Honey*
1/2 teaspoon ground Allspice
1/2 teaspoon ground Cinnamon
1/2 teaspoon ground Ginger
1/4 teaspoon freshly ground Nutmeg (I use a Microplane zester)
*Always choose local honey so that you are getting the pollen and micronutrients from your surrounding plants. Aside from being fresh and delicious, it may even help with season allergies!
1. Place all ingredients into a small sauce pan over medium low heat. Stir continuously until all ingredients are incorporated to one another and up to five minutes.
2. Remove from heat and let cool. Place in air tight glass jar, in the refrigerator, for up to one month.
Pumpkin Latte
By Brandi Mackenzie
2 cups Almond Milk
3 tablespoon Pumpkin Butter
1tsp+ honey
1. Heat small sauce pan over medium-low. Add all ingredients, whisking to combine.
2. Add your favorite tea or coffee, to the strength of your liking (1:1 is a good start), and enjoy!


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