Pumpkin Spiced Elixir With Coconut Whip

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move over Starbucks, there is a new ( + healthy! ) pumpkin spiced drink in town.

not only does our PSE ( pumpkin spiced elixir) pack a nutritious superfood punch, it's also vegan, refined sugar/gluten/ + artificial flavour free to boot.

+ guess what? it's more dreamy + delicious than ever.

don't believe us? try it out for yourself!

Pumpkin Spiced (Superfood) Elixir topped with Coconut Whipped Cream

 by: The Gut Lab

Prep time: 10 minutes |  Yield: 1 serving

ingredients: (we recommend using organic ingredients when possible!)

for elixir:

1/2 cup organic almond mylk

1/2  (ish) cup coconut mylk (drained from can of coconut cream)

 1 Tbsp organic pumpkin puree

2 tsps raw honey, or to taste (we used Drizzle honey)

crack of fresh black pepper

for coconut whip:

coconut cream (solid part) from 1 can of full fat coconut cream

1 Tbsp pure organic vanilla extract 

1 Tbsp raw honey (we used Drizzle honey)

for superfood pumpkin spice:

1 Tbsp tocos*

1 Tbsp lucuma*

1 Tbsp cinnamon

1/2 tsp mesquite*

1 + 1/2 tsp ginger (or more if you like it spic-ay!)

2 tsps nutmeg

1/2 tsp clove

* The Gut Lab- lab essentials

directions:

1. place can of full fat coconut cream can in the fridge to chill overnight.

when ready to make your elixir, drain liquid portion into your saucepan.

2. in a medium sized bowl use a hand mixer to blend coconut cream (remaining solid portion) with 1Tbsp vanilla extract and 1 Tbsp raw honey until little peaks form. store in the fridge + try not to sneak a spoonful!

3. mix all superfood pumpkin spice ingredients together + store extra spice in a glass jar for future PSE's!

4. add all remaining elixir ingredients together in your sauce pan. whisk until hot + frothy (just the way we like it!).

5. pour into your favourite mug, dollop with your creamy coconut whip + generously sprinkle with more superfood pumpkin spice! 

tip: add a shot (or 2) of espresso to make a superfood pumpkin spiced latte! Happy Fall!