As soon as it dropped about 10 degrees in Chicago, I was ready for all things fall. I know many can agree with me that there’s nothing better than warm spices, pecans, pumpkin, warm lattes, sweaters and boots this time of year. With that said, I wanted to craft a smoothie that made taste buds dance with all of those flavors. Whenever I buy pumpkin at the store, I only use a few tablespoons or a cup compared to the entire can. Dishing out the leftover puree for smoothies is a perfect solution.
My recipe below can be modified with more nut butter or more dates (if you want a sweeter taste, opt for 2). I also add frozen cauliflower and ice to make sure its extra thick, since many of the ingredients are liquid based. Tag me on Instagram if you create this #PSL smoothie and enjoy every caffeinated, autumn tasting sip!
| Prep Time | 10 minutes |
| Servings |
person
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- 1 cup frozen cauliflower (I prefer florets to rice)
- 1 cup ice
- 1 cup unsweetened almond milk
- 1 cup cold brew black coffee or espresso I love Chameleon Cold Brew
- 1/2 cup organic pumpkin purée
- 4 frozen coconut chunks available at Trader Joe's (optional)
- 1-2 tbsp nut butter of choice I've been loving Eat Nutzo powerfuel lately
- 1-2 unpitted medjooll dates unpitted
- 1 scoop Tone It Up nutrition vanilla protein
- 1 scoop Vital Proteins Collagen Peptides
- pumpkin pie and cinnamon spice
Ingredients
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