This is my first post back in a while. With all the traveling and family time over the holidays, it was nice to take a break and relax. I spent my Christmas in Green Bay and will be heading back next weekend for the Packers//Vikings game so there’s been a decent amount of time in the car over the last few weeks (for me, that is). I didn’t take a lot of food photos, but did try some new recipes with my family. My grandma made stuffed portobello mushrooms for Christmas Eve dinner which I am definitely gonna have to recreate at home. I also drove my little sister back to the cities so that she can spend the week with her cousins. We shamelessly rocked out to Justin Biebs and the new Adele album in the car for most of the 4 1/2 hours. Like I said, shamelessly.
Dan and I celebrated our Christmas early by watching ELF and eating Thai food, so I’m sensing a new tradition. On’s Thai Kitchen in Saint Paul is our favorite place to eat, and it never disappoints. If you are in the area and like Thai food, I HIGHLY recommend it. Just be sure not to eat much before, ’cause you’re gonna want to eat the whole thing and definitely don’t get “Thai hot” the first time. I vividly remember this guy next to us once ordering “Thai hot” after the waitress cautioned him several times. Confident at his suburban appreciation for spicy food, he said he could handle it. When the food got there, he didn’t say a single word through the entire meal and you could see him sweating from where we sat. ANYWAYS, go to On’s because it’s delicious.
Back to Christmas, we did get lucky enough for a few small flakes to fall in Green Bay to fulfill my wishes of a “White” Christmas. I drank too much coffee, got a lot of socks, and saw all of Green Bay’s night life in a single night. Okay – maybe that’s kinda harsh but also kind of true. I recently read this article about the Packer’s rookies and what they do in Green Bay for fun. Most of them said bowling. BOWLING.
We did get some snow overnight here in the cities! Thankfully the “Winter Storm Warning” that predicted 3-9 inches of snow was on the lower end of the spectrum, but it’s nice to see some fluff. The fluff appreciation was followed by a rude awakening that it’s actually winter and I won’t be riding my road bike outside anymore. If you’ve been reading some of my recent posts, then you know that I’ve been able to sneak in some time on my road bike, which is weird for a midwestern winter.
Since I’m minimizing my time outside today, I managed to whip up this tasty blended coffee. I’m usually a drink it black kinda gal because I actually like the taste of coffee and don’t have a lot of extra time in the mornings. I had some extra pumpkin in the fridge after I made some pumpkin bread and decided not to let it go to waste. I like this drink because it’s juuuuuust enough to be a treat but still get you that caffeine without feeling like you drank 600 calories for breakfast (don’t tell me you’ve never looked up the nutrition for a PSL). No, this isn’t a pumpkin spice latte – but it does the trick for those craving something a little less indulgent and wanting to spice up the morning. This blended pumpkin coffee is just that.
Blended Pumpkin Coffee
Servings: 1 1/4 cups
Time: 15 minutes, includes chill time and reheat
- 3/4 cup brewed coffee
- 1/2 cup non dairy milk (sweetened, or unsweetened)
- 1/4 cup pumpkin puree
- 1 TBSP melted coconut oil
- 1 TBSP agave syrup
- 1/2 TBSP cocoa powder
- When brewing the coffee, allow coffee to cool afterwards to avoid destroying your blender. I used my vitamix without cooling – but the vitamin can handle a little heat so just be careful not to melt any of your nice kitchen appliances.
- After coffee has cooled, place all ingredients in a blender and pulse until smooth. Poor mixture into mug and reheat in microwave or on stove stop until you have reached desired temperature. Enjoy!
NOTE: If you prefer that your drink is a little sweeter, then I recommend using sweetened non dairy milk. I used vanilla almond milk from Califa Farms because that’s a stable at my house. Feel free to up the agave syrup by a 1/2 TBSP to TBSP as well to reach desired sweetness.