Autumn is approaching. I know this because my Facebook news feed is full of comments about a certain company’s Pumpkin Spice Latte. Not because there’s been a weather change or anything silly like that. It’s Okinawa. It’s still hot here. Thank goodness my news feed keeps me informed.
Seriously though, let’s make a healthier version of this fall treat for you pumpkin lovers. You can say no thanks to the artificial pumpkin-flavored syrup, and hello to real food. Since I’ve yet to see a real-deal pumpkin in the local Japanese markets, guess what we’ll be using? Kabocha, of course!
- ¼ cup strong brewed coffee
- ¼ cup steamed kabocha
- ½ tsp vanilla
- 1/8 tsp pumpkin pie spice** (or more!)
- 2 tbsp maple syrup
- ½ cup good quality coconut milk
- ¼ cup water
Throw everything into the blender to mix. Warm this on the stove-top if it’s not hot enough from the blender. This will make 1 serving, so double this if you plan to share. And, well, sharing is caring!
**Don’t have pumpkin spice in your pantry? Make your own!
- 1 tbsp cinnamon powder
- 1 tbsp ginger powder
- 1 tbsp cardamom powder
- 1 whole grated nutmeg
- 1 tsp ground clove
Stir together. Adjust spice levels to taste. (I really like cardamom!) Store in a leftover spice jar.
Ayurveda note: I’d be remiss if I didn’t point out that caffeine is not recommended for any dosha. That said, in ayurveda, there are no off limit foods. We just shouldn’t have it often. So, if you’re caught up in the pumpkin obsession, go ahead and enjoy this autumn treat, coffee and all.
Vata- So sorry, but coffee is most aggravating for vata. Add a handful of blanched almonds instead.
Pitta- Coffee will be a bit aggravating to the pitta dosha, as well. Brew your coffee weak, or omit.
Kapha- Kaphas tolerate coffee the best out of all the doshas. Add extra pumpkin pie spice to balance out the sweetness.
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