Bulletproof Pumpkin Misto
Makes 1 serving
12 ounces of hot, brewed pumpkin spice or cinnamon spice tea
2 tablespoons plain pumpkin purée (canned is fine, but check the ingredients for sugar)
1 tablespoon coconut oil
1/4 teaspoon stevia powder, or to taste (I used Sweet Leaf brand)
1/4 teaspoon pumpkin pie spice, plus more for topping
1/4 cup full-fat coconut milk
1. To a blender, add pumpkin purée, coconut oil, stevia powder, pumpkin pie spice and coconut milk.
2. Brew the tea and allow to steep for about 5 minutes. Remove tea bag and pour into the blender.
3. Blend until the oil is emulsified and the mixture is frothy. Pour into a mug and sprinkle with additional pumpkin pie spice. Serve immediately. (If needed, you may reheat the tea in the microwave for a few seconds.)
Nutritional Information (made with full-fat coconut milk): 218 calories, 4.8 g carbohydrate (1 g dietary fiber, 2 g sugars), 22.2 g total fat (17.8 g saturated fat, 0 g trans fat), 0 mg cholesterol, 20 mg sodium, 10.9 mg calcium, 197 mg potassium, 0.9 g protein. Net carbs per serving: 3.8 grams
Recipe by Kathy Sheehan, copyright 2016
All rights reserved. Please do not duplicate without author's permission.