Take my obsession with all things dirty chai (see here and here), add a little pumpkin, and you’ve got what I’m calling the dirty deluxe. It’s a bunch of favourite fall stuff, all jumbled up with a little frothy, cinnamon-sprinkled cap. It’s kind of a nice little drink to keep in your back pocket (the recipe; not the literal drink lol) during this season of pumpkin-y things–perfect for when a recipe doesn’t require a full can of the purée and you’re wondering what to do with a couple leftover spoonfuls.
Last weekend was kind of busy with Canadian Thanksgiving, so we’re going veeerrry low key for the next couple days. Hot drinks (like this one, obviously), hikes, laundry, and naps with Cleo are on the agenda, and not much else. Also, we recently made the mistake of painting our entryway and upper hallway bright/blinding white, so I’ll be staring at a variety of paint sample chips on the wall for at least 2 hours at some point. Impulsiveness and painting projects do not mix, guys. Anyway, hope you’re all up to some more exciting stuff than I am! Gonna keep this brief today and point you over to just a few links and the recipe. Be well and stay cozy, all <3
The seasonal balance of elemental forces and how it plays within the body is fascinating to me. This little read on fall health and Ayurvedic practices is timely, especially on that masala chai suggestion.
Chalk this failure up to the success of almond milk and other non-dairy alternatives? Spilled milk to the tune of 43 million gallons yikes.
I’ve been slowly reducing my added sugar intake over the last month or so, and some of the parallels drawn in this article on quitting smoking and sugar are interesting to me. I’ve never smoked in my life, so I’m not exactly an authority on one of those things.
New podcast alert! My bud Jessica sent over a link to How I Built This after I talked about some struggles with creativity and new ventures recently. Humble beginnings that turn into huge brands/movements, and the drive that fills up the in-between. Biz time, big time.
“The days of exercising for vain and shallow reasons are over. Higher consciousness and depth of heart await.”
PERFORMANCE SLEEPWEAR. I take my sleep/rest very seriously and would totally be down for functional pyjamas.
My new morning strategy is to try and do as much as possible before I get to coffee or a strong cup of earl grey. It’s nice to flow into the day in a more relaxed way, instead of feeling like I need a cup of something immediately. While this list advocates passing on caffeine entirely (among other tips to make your mornings better), I believe in small steps :)
DIRTY DELUXE LATTE RECIPE
Print the recipe here!
NOTES: I went with a rooibos based masala chai, so probably could have steeped it for a long time. If you’re using a black tea based one, limit the steep time to 3 minutes to avoid bitterness. The pumpkin gives this a richness and a thicker viscosity, and for that reason I think I’d avoid a richer milk like coconut or cashew.
2 cups unsweetened almond milk (or unsweetened vanilla is nice)
1/4 cup pure pumpkin purée
1 teaspoon coconut oil
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
tiny pinch of salt
2-3 masala chai tea bags (see headnote)
1 tablespoon maple syrup, plus more to taste (or other sweetener of choice)
2 double shots of espresso OR 4 ounces very strong brewed coffee, hot
In a medium saucepan, whisk together the almond milk and pumpkin puree until most of the pumpkin is broken up. Add the coconut oil, cinnamon, ginger, and salt. Toss the tea bags into the saucepan and set it over medium heat. Bring the almond milk mixture to a boil. Turn off the heat and let the tea steep for 3 minutes or so.
Remove the tea bags from the almond milk mixture. Carefully transfer the almond milk mixture to an upright blender, along with the maple syrup and espresso. Blend the mixture on high for 30 seconds. Stop the motor to let the foam settle on top. Pour the dirty deluxe latte out into 2 mugs, and sprinkle with cinnamon if you like.