For some reason, people go absolutely berserk over anything pumpkin flavored from October through January. However, mass consumption of those beverages and foods aren’t exactly forgiving on the wallet, or bikini bod. So I, after stumbling on a bunch of different pumpkin spiced tees, am suggesting switching this mass consumption to the antioxidant-rich, low cal, tea variety.
Here is a hot and cold recipe to get you through the next few months. So, bottoms up…and cheeky bottoms on 🙂
Brew 1 cup strong pumpkin spice tea.
1 tbs honey
½ tsp pumpkin pie spice (optional) or a pinch of cinnamon
Splash of orange or cranberry juice
Splash of Fat Free Vanilla Coffee Creamer/skim milk (optional)
4 cups strong brewed pumpkin tea
1 cinnamon stick
4 tbs Agave syrup
Crushed Blackberries (or cranberries)
Splash of orange juice
…boil tea and seep, combine all ingredients in hot water, cool pan our over ice.
*The tea is also pretty darn good just plain with a little bit o’ honey. Old school style,