I am
brewing pumpkin chai tea, scouring magazines for new ideas for Thanksgiving sides, and digging glass pumpkins out of my décor drawers to decorate my bookshelves.
Not exact matches
Vegetarian sushi GF vegan chocolate peanut butter cookies Quinoa salad Veggie tacos How to grow your own sprouts Cheesy bread Making your own almond milk Veggie rice bowl Cat and dog treats GF vegan cookie sandwiches Adventures in
chai brewing Leek and potato soup Cashew cream Lavender tea latte Polenta fries Making veggie stock Frozen lemon meringue torte Honey balsamic dressing GF chocolate brownie buttons GF vegan
chai cupcakes Pickled and caramelized onions Pickled carrots Canned salsa Backyard raspberries two ways Canned dill pickles and relish Bread and butter pickles Lemon curd using our own eggs Veggie tacos with crispy onions and avocado Plums two ways Lemon boy and oregano pasta sauce How to make your own candy corn
Pumpkin pasties Apple butter Adventures in curry cooking How to make paneer
BTW, you could substitute the
pumpkin flavor for the original cold
brew in this recipe and also swap the greek yogurt out for
pumpkin puree and have the most epic
pumpkin chai cold
brew overnight oats of life.
3 cups oats 3 tablespoons
pumpkin pie spice (see NOTES) Pinch salt Chopped walnuts (optional) 2 tablespoons vanilla 1 1/2 cups puréed
pumpkin 1/4 cup whole cranberries, rinsed 3/4 cup cannellini beans 8 dates, pitted and soaked in warm water to soften 1/2 cup fresh
brewed black,
chai or
pumpkin spiced tea