Pumpkin Spice Golden Milk combines the flavors of Fall with the benefits of turmeric! This anti-inflammatory recipe is made with almond milk and is sweetened with maple syrup.
Helllllooooooo! Welcome to our FIRST PUMPKIN RECIPE OF THE YEAR! Can you feel the excitement?! You could cut it with a knife, or maybe even drink it through a straw ;)
Our Pumpkin Spice Golden Milk has the warm flavors of pumpkin spice, the sweetness of golden milk, and the healthy punch of turmeric and ginger. Its sweet, spicy, and full of Fall flavor thanks to the real deal pumpkin we add to the recipe.
I have been so obsessed with this Pumpkin Spice Golden Milk. I have a pitcher full of this golden girl in my fridge at all times, ready and waiting for whenever the craving strikes. Which is admittedly very often.
Sometimes I heat it up as-is over the stove, when a lucky Fall sunny day comes my way I pour it over a big glass of ice, and when I am craving a boost, I heat it up and add a shot of espresso.
This Pumpkin Spice Golden Milk has me feeling all the Fall feels! I am happy to announce another Pumpkin Week will be happening! That’s right, a full SEVEN DAYS of nothing but the best pumpkin has to offer. We will start out with churro donuts, take a pitstop at cookies, make two breakfasts, eat pasta, snack on blondies, and make the perfect pumpkin bread!
Mark your calendars for the 14th of October, folks. Pumpkin Week is going down!
Pumpkin Spice Golden Milk combines the flavors of fall with the benefits of turmeric! This anti-inflammatory recipe is made with almond milk and is sweetened with maple syrup.
- 4 cups almond or coconut milk
- 2 tablespoons maple syrup
- 2 tablespoons pumpkin puree
- 1 teaspoon turmeric
- 1 teaspoon pumpkin pie spice
- Pinch ginger
- Pinch black pepper
- Add the almond milk into a pot. Heat it over medium heat until it begins to steam. Add in the remaining ingredients and whisk to combine. Heat to a gently simmer and serve.
For a paleo version, substitute the maple syrup for honey.