Ingredients:
1 cup almond milk
1 1/2-2 Tbsp pure pumpkin puree, unsweetened
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 spiced, add:
2 dashes cayenne
1 pinch fine black pepper
1-2 pinches of nutmeg
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.