Friday, October 28, 2011

Orange Pumpkin Spice Latte

Stop! 
Don't throw out those Pumpkin Guts from your Halloween Pumpkin carving (or recipe) adventures! 
You need them to make this  amazing drink -- trust me you don't want to miss out on this one.
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First I want to give a little thank you to Alisha of Seattleite Imagery ("This American Wife"), for her comment/suggestion on yesterday's post about a raw vegan Eggnog-like drink. I got that comment as I was turning out the light and my head was hitting the pillow...but you know what I did? I got out of bed, tip-toed into the kitchen, put a couple bags of my favorite Chai Tea in some water, stuck it in the fridge and went back to bed. 
It was only natural waking up this morning that eggnog was still stuck in my head. 
Obviously this isn't eggnog, but it's definitely inspired by the popular holiday drink. 
This is a serious tip of the hat to Pumpkin Lovers everywhere. It's creamy, rich, spicy, sweet and so easy to make you won't believe it!
Important Note About This Recipe
It's SO GOOD!
 Excitement aside, not only is this a rich and decant drink it's very simple to make. Here's what you're going to need:
Pumpkin guts and the seeds that are naturally mixed into it (don't worry about separating the two)
Your Favorite Chai Tea (loose leave or bag will do)
A Blender
A Mesh Strainer
...and last but not least, a little bit of time and patience
About the Pumpkin Guts
This is the part of the pumpkin that actually tends to hold the most pumpkin flavor when used raw. The raw pumpkin seeds alone are so rich in nutrients, and they're actually fairly soft and fleshy themselves - which makes for easy blending. 
Hot or Cold ?
You can enjoy this drink over ice or heated up. It's really up to you and your own preference. I had mine over ice, in place of my morning smoothie and it was was perfect!
Orange Pumpkin Spice Latte
Makes a little more than two 12 oz servings
2 Bags //or// 2 Tbsp loose leaf - Chai Tea  & 1 and 1/2 cups Water 
Cold Brew your Tea overnight in your fridge //or// Brew it as you would normally in warm or hot water until your tea water is a dark amber color
1 c packed Pumpkin guts and seeds
3/4 to 1 cup Orange Juice 
&; 
1 tsp Orange Zest
10 Medjool Dates - soak dates in water for 10 minutes and remove seeds
Put everything into your Blender and blend on high for up to 30 seconds.
Even though I have a high speed blender you don't need one to make this. It's perfectly fine if your blended ingredients are a bit choppy or grainy - you'll be running them through a strainer.
Now that you've finished blending your Ingredients together you should have a very thick and chunky puree - the next step is the most time consuming and requires a bit of patience. But you're so close to being finished, so hang in there!
Set up your fine mesh strainer over a big jar or measuring glass. 
Have a bowl close by to transfer your pulp to. 
Proceed to pour small batches of your blended mixture into your strainer, use a spoon to mix it around pushing the pulp against the mesh to move as much of the liquid through that you can
You may need to rinse your strainer once or twice to un-clog it, as the pulp may begin to collect. This is totally normal - and I recommend having your station set up by your sink to streamline everything.
Look at all of that Orange Pumpkin Spice creaminess!
Don't forget, you're going to have a lot of pulp leftover from the straining process. You can save this in your freezer and use it to make something else. 
I might even have a recipe for that too!
Cheers and Happy Friday to all of you Pumpkin Lovers!

xoxo,

P.S. I just want to thank you all for being so wonderful and encouraging over the last couple of weeks. Your enthusiasm and love of food (especially Pumpkin!) is what inspires me to keep going in the kitchen. I feel so fortunate to be able to share my love and excitement with each and every one of you. 

7 comments:

  1. Although, for me, seemingly complicated, I WILL make this beverage for All Hallows Eve imbibing while the little ghoulies are at the door. Thanks!

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  2. Thanks so much for the shout out and for making and sharing this recipe! It looks great, and I love the idea of having a chai tea base. I'll see if I can get my act together and try it this weekend. Thanks!

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  3. This sounds amazing! can I ask what is Atv sour cream? is some special one? thanks!

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    1. This looks fantastic! I'm doing a Whole30 challenge, so maybe I'll substitute the sour cream for canned coconut milk to avoid the dairy.

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    2. Thanks Karen - just an fyi (and Lu too), the Sour Cream is made from Cashews. :) Check out the recipe here:
      http://www.addictedtoveggies.com/2010/12/atv-staple-recipe-raw-vegan-sour-cream.html

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  4. This sounds so yummy. I would like to see what you create with the leftover pulp because it is still very nutritious. Maybe a dehydrated pumpkin spice bread.

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  5. Is there a reason you choose to use a fine mesh strainer for this instead of a nut milk bag? I have a very sturdy homemade nut milk bag, would that work as well, or would it strain out too much of the yumminess?? :)

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