Let me be clear here, I am not the first girl to jump on the pumpkin-everything bandwagon, once September 1st drops.
Normally I complain to everyone about how the pumpkin-butternut squash-fall-everything craze is one big marketing ploy to make all of America purchase PSL lattes in 85 degree weather and pretend Christmas is coming.
And here I am, wearing shorts and a tanktop and sipping my pumpkin maca malt, flavored not just with pumpkin spice but with actual pumpkin puree. It’s smooth, creamy, spicy, satisfying, and heaped with crunchy granola, and dates. Let’s call it a summer-to-fall transition dish, and get on with it. Call me a hypocrite; I don’t care. I’m loving this drink right now.
I came up with the genius idea for this vegan breakfast malt the first time I tasted maca powder in a smoothie flavored with bananas and cocoa, and thought it was totally brilliant. Turns out an even better pairing for this superfood (which is said to balance hormones, and increase fertility) is pumpkin, which blends super-well with the maca to make a drink that’s malty + sweet. It’s a perfect way to start your workday with a celebratory nod to the season, and feel better about it than a pumpkin-spice latte, which I promise won’t leave you feeling as good as this baby will.
Pumpkin maca malt with almond butter + granola
Serves one.
Ingredients:
- 1/2 cup pumpkin puree (I used it from the can)
- 1 frozen banana
- 1 cup almond milk (or sub coconut or hemp)
- 1 teaspoon maca powder
- 1-2 tablespoons almond butter
- pinch pumpkin pie spice
- handful ice cubes
- Handful plain granola
- Small handful chopped dates
How to:
- Blend all ingredients (except for granola and dates) on high in a blender until smooth.
- Top with granola and dates. Enjoy your PSMM (that’s pumpkin-spice-maca-malt).
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