Thursday, September 11, 2014

Frozen Pumpkin Pie Chai-Ccino!

Found on Low Carb Keto Recipe Club Facebook page
Michelle Bailey was the original poster
Frozen Pumpkin Pie Chai-ccino
1 cup unsweetened vanilla coconut almond milk
1 pumpkin spice tea bag
chai tea bag of your choice
1/4 tsp pumpkin pie spice
1/4 t cinnamon
1/2 tsp maple extract
1/4 tsp vanilla
1/2 cup frozen canned pumpkin (freeze in an ice cube tray for better blending)
1/3 cup mascarpone cheese
3 Tablespoons pecan butter (you can substitute almond butter)
1/2 cup coconut cream skimmed from the can and frozen (freeze in ice cubs trays)
remaining cream from coconut can for whipping
Sweetener to taste. (I used 2T of salted caramel sugar free Torani syrup)
Steep tea bags in almond milk for 10 minutes and then chill. Remove bags. To a blender add coconut cream, mascarpone, spices and extracts, pecan butter, pumpkin and sweetener and then milk/tea mixture and blend well. Served with whipped coconut cream and dust with cinnamon or pumpkin pie spice.
I found this recipe on Facebook and did my best to turn it into a Pin directly from the site, but it just wasn't happening.  I have copied it here, including the picture, made a few edits that do not change the recipe, and tried to give all credit to the original poster and original site.  I always want to give credit where it's due!

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