We're having a bit of an October heat snap over here in the northeast, which has thwarted my plans to stuff myself into cordouroy pants and simmer chili in my newly purchased Crockpot. No boots, no scarves, no steaming bowls of soup. We're back to tank tops and flip-flops and quick meals that won't make the apartment feel like a boiler room.
Luckily I found a way to imbue the warm weather with some seasonal flava. It's called the pumpkin spice smoothie and it's the best thing to happen to October since "It's the Great Pumpkin, Charlie Brown."
It all started with this: a huge, sticky tub of the original pumpkin spice syrup, delivered straight to my door by my gracious upstairs neighbor who happens to manage a Starbucks. You can't buy this stuff. It's all who you know, people. But luckily you know me, and I'm about to share this recipe. (And don't worry your pretty little heads if you don't have any buds at 'Bucks. You can buy an equally delicious syrup from Torani here).
Pumpkin Spice Smoothie
1 whole banana, cut up into chunks and frozen
1 cup light soymilk (or almond milk, or whatever you've got)
1 dash vanilla
pumpkin syrup (to taste)
Toss in a blender and whirl away! Top with a dash of pumpkin pie spice.