Fall is finally here! It’s the season where pumpkin spice everything is making its way into our hearts mouths. Grocery stores are stocking their shelves with pumpkin spice goodies that I’d literally never think to put together (and I’ll probably never try), like pumpkin spice popcorn, pumpkin spice chips, pumpkin spice nuts, pumpkin spice kale chips, all the things! I’m not one of those super adventurous people who puts pumpkin spice in everything. I’m super basic and just enjoy pumpkin spice in my baked goods, latte’s, and smoothies. That’s it!
I love a good homemade PSL! To be honest with you though, temperatures here in San Antonio, TX are still pretty warm. A smoothie is the perfect way to stay cool in the heat while still enjoying those delicious fall flavors! All you need is some dairy-free milk (I used my cashew milk recipe), coffee, pumpkin puree, banana, almond butter, pumpkin spice, and vanilla extract. I also added in some collagen peptides for the additional benefits, but that’s totally optional. Throw that all together in a blender and you’ve got yourself a delicious PSL smoothie!
Ingredients:
- 1/2 – 1 frozen banana
- 3/4 cup chilled coffee
- 1/4 cup cashew milk (or milk of choice)
- 2 tbsp pumpkin puree
- 1 tbsp almond butter (or nut butter of choice)
- 1 tsp pumpkin spice
- 1/2 tsp vanilla extract
- 1 scoop collagen peptides (optional)
- sweetener of choice (optional)
Directions:
- Add all ingredients to a blender and blend together. That’s it!
Enjoy!
Note: If using fresh (not frozen) bananas, add in a couple of ice cubes to the blender with all the other ingredients.
Beth's Wholesome Kitchen 