Pumpkin Spice Souplixir

Not a soup, not a latte, but something in between. This hearty pumpkin spice elixir is warming, delicious and here just in time for PSL season. You can use either canned or roasted pumpkin puree, not pumpkin pie filling. If your dates are of a dryer consistency soak them in warm water for 10 minutes before blending. This will help them blend better so they fully incorporate into the elixir. I prefer to use homemade plant milk in this recipe but store bought works great as well. Keep in mind the flavor will change slightly depending on the type of plant milk you use.

Ingredients:

2 cups plant milk of choice, I used my homemade cashew milk (recipe available in older post)

1/4 cup pumpkin puree, I used canned for convenience

2-3 dates pitted, I used medjool

1/2 tsp vanilla extract

1/2 tsp pumpkin pie spice

2 tsp dandy blend or instant coffee powder

1/4 tsp molasses

pinch of salt

Procedure:

Place all ingredients in a blender and blend on high until fully smooth. It takes about 1 minute in my blender.

Pour mixture into a small pot or pan and whisk over medium heat until elixir begins to steam at the top and is fully heated through. The more you whisk the frothier it becomes.