Pumpkin Maple Evening Light

Plain pumpkin puree gives this cup a soft vegetable sweetness and a creamy body, while cinnamon and optional maple syrup add the warmer notes. It isn't a coffee-shop pumpkin latte; there is no coffee and the spice level stays fairly gentle. Make sure the puree is plain pumpkin rather than sweetened pie filling. Whisk as it warms so the texture remains even. The result is a mellow, autumnal cup with enough pumpkin flavor to make the name meaningful.

Ingredients

• 8 oz Unsweetened oat milk
• 2 tbsp Plain cooked pumpkin puree
• 1/2 tsp Maple syrup (optional)
• 1/16 tsp Ground cinnamon

Make it

1. Prepare the ingredients as listed. Any grain, root vegetable or chestnut listed as cooked must already be fully cooked and cooled.
2. Blend the cold oat milk with any fruit, nuts, seeds, nut paste or cooked ingredients until completely smooth. Whisk powders with a spoonful of milk first if needed.
3. Pour into a small saucepan and add the remaining ingredients. Warm gently for 3–4 minutes while whisking; do not boil. Remove any whole peel or ginger slices before serving.
4. Thin with a splash of water if needed and sip once comfortably warm.

Benefits

Pumpkin · color with a purpose

Pumpkin contributes a little beta-carotene for making vitamin A for normal vision; oat milk brings a mellow, creamy base in this recipe.

Cinnamon · a reason to linger

Warm cinnamon with oat milk and pumpkin and you get a sweet-smelling spice note in a cup made for small, comfortably warm sips.