Who has been thirsty for Thursday?!
I know I have.
Here’s a recipe for a Pumpkin Spice Latte (or PSL as it’s called on social media, because there’s simply no time to type three full words when you’re trying to photograph the trendy drink you’ve strategically placed on top of a flannel scarf next to four potpourri-scented candles in front of two red bandana-wearing golden retriever puppies that are playing in a pile of auburn-yellow leaves next to a wooden basket of apples, before proudly hashtagging your post #basic) Smoothie Bowl to quench that thirst! This recipe is just as delicious, but FAR less synthetic than a Starbucks PSL. Nowhere on the non-existing nutrition label of your bowl will you find the words “artificial flavors.” 😉
This recipe will also be in Baked Magazine, which is Syracuse University’s completely student-run food magazine. I honestly couldn’t believe how beautiful the magazine was the first time I saw it! I’m incredibly excited to contribute lots of tasty vegan recipes and information about veganism to the magazine. Check out Baked’s website to take a look at some blog posts or browse through a full issue!
Now, onto the recipe!
Pumpkin Spice Latte Smoothie Bowl
2-3 frozen bananas
1/2 cup canned pumpkin
2 tbsp vegan caramel divided (I used vegan honey and molasses)
1 tsp cinnamon
1 tsp nutmeg
1/8 cup coffee
top with any crushed nuts
- Blend all ingredients except 1 tbsp caramel and nuts in food processor or high-speed blender.
- Top with remaining caramel and nuts and embrace the autumn!