Hi everybody, thanks for coming back. I'm still a wee bit woozy and lightheaded. So word on the street is that MoFo is still happening and roundups are still going strong. I heard some MoFoers have been pulling all nighters, and have not missed a day of blogging since MoFo 2009. And I thought that my "Gratitude Cafe" raw candy was going to be my last post for at least a week. Oh man had I known everyone else would still be bringing it... I would have unplugged the John Tesh ambient machine. Yeah, right. Can't wait to hear John Tesh unplugged. (Bahahaha!) And at least got out of bed to post.
Well I guess can't undo the last few days and nights can I? There is no use crying over spilled (insert hemp, almond, rice, soy ) milk. I will slowly creep my way back into the blogosphere with my spiced ruby chai pumpkin soy chai. Guess I've still got one foot in (notice the blood red) October. Pumpkin works for all the fall and winter months. Don't you think? This hot non-toddy is so amazingly good it will comfort you all year round.
1 C of Vanilla Rice or Vanilla Soy milk
1 C coconut milk
3 T pumpkin puree
3 T agave
1 tsp allspice or pumpkin spice
1 tsp ground ginger
2-4 Ruby Red Chai tea bags (or regular Chai)
Combine all ingredients in a saucepan over medium heat and whisk. Add tea bags to saucepan. Heat to simmer, remember to whisk often.
Pumpkin Soy Creme
1 silken tofu (drained)
3 T pumpkin puree
1/4 C agave or maple syrup
1 tsp cinnamon
1 tsp vanilla flavoring
Add ingredients to food processor or blender and process to smooth. Refrigerate until Chai drink is made. Serve on saucer next to tea. Delicious alone or added to the Ruby Red Chai drink.
This drink is perfect before bed. And you know how much I like bed :) Night Night. I've got to get some rest to catch up with all these MoFo marathoners.