Bulletproof Pumpkin Misto

posted from: http://diabeticsrejoice.blogspot.com/2016/10/pumpkin-bulletproof-misto.html


You’ve heard of a café latte or café au lait but, when it’s made with tea, it’s called a tea latte or misto. This Pumpkin Misto is a delicious way to celebrate the warm, spicy tastes of autumn and Halloween. The addition of coconut oil makes it bulletproof and will give your brain a boost! I like to finish off my bulletproof drinks in the blender to emulsify the oil into the liquid. (It’s not necessary but, without blending, the oil will float to the top.) So, brew yourself some pumpkin or cinnamon spice tea (Tazo is a good brand) and enjoy a cup of comfort as you watch the autumn leaves fall from the trees and cover your path with gold!

Bulletproof Pumpkin MistoMakes 1 serving
10 ounces of hot, brewed pumpkin spice or cinnamon spice tea2 tablespoons plain pumpkin purée (canned is fine, but check the ingredients for sugar)1 tablespoon coconut oil1/4 teaspoon stevia powder, or to taste (I used Sweet Leaf brand)1/4 teaspoon pumpkin pie spice, plus more for topping1/4 cup full-fat coconut milk
1. To a blender, add pumpkin purée, coconut oil, stevia powder, pumpkin pie spice and coconut milk.2. Brew the tea and allow to steep for about 5 minutes. Remove tea bag and pour into the blender.3. Blend until the oil is emulsified and the mixture is frothy. Pour into a mug and sprinkle with additional pumpkin pie spice. Serve immediately. (If needed, you may reheat the tea in the microwave for a few seconds.)
Nutritional Information (made with full-fat coconut milk): 218 calories, 4.8 g carbohydrate (1 g dietary fiber, 2 g sugars), 22.2 g total fat (17.8 g saturated fat, 0 g trans fat), 0 mg cholesterol, 20 mg sodium, 10.9 mg calcium, 197 mg potassium, 0.9 g protein.  Net carbs per serving: 3.8 grams
Recipe by Kathy Sheehan, copyright 2016All rights reserved. Please do not duplicate without author’s permission.

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