I will keep this one short, yesterday’s post was enough words to read for the next week. Phew! What can I say, sometimes I just have stuff I wanna chat about. Thanks so much for being here to read it and all the rest of my ramblings!
I originally was only going to be sharing this recipe with my email list. An exclusive content kinda thing. But, I just can’t keep this from you guys and I am a little bit of a sucker. Many of you asked if you could still get the recipe even if you aren’t on my mailing list so I decided rules are meant to be broken, even if they are your own.
Too many people hate emails lists and I kinda don’t blame you. My inbox is a hot mess most days. If you are a busy person and you have a lot of stuff coming and going from your email everyday, adding one more could just be the tipping point. I don’t ever want to annoy you, my friends. So, for those of you that don’t want to mess with emails, I didn’t want you guys to feel left out. I don’t like holding out on you guys and this one is way too yummy to not be shared with the masses. So here ya go – enjoy this, share it and make it part of your holidays this year.
[print_this]Vegan Pumpkin Pie Martini – Gluten-free and Refined Sugar-free
- 1 tablespoon coconut sugar with a pinch of cinnamon (for the rim)
- 1/4 teaspoon cinnamon*
- a pinch or two each of ground nutmeg, ginger and cloves *
- 2 ounces good quality vodka
- 3 tablespoons organic coconut milk (the canned kind)
- 2 tablespoons canned or fresh pure pumpkin puree
- 2 tablespoons pure organic maple syrup (or honey)
- 1/4 teaspoon pure vanilla extract
In a martini shaker filled add a few ice cubes and combine the vodka, coconut milk, pumpkin puree, maple syrup, vanilla extract, and the spices. Shake vigorously, then strain into the prepared glass.
* feel free to replace the spices with a pumpkin pie spice blend, if you have one on hand. [/print_this]
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