Pumpkin-Spice Smoothie with Coconut Milk

The pumpkin-spice smoothie with coconut milk will satisfy all cravings for a pumpkin-spice latte when you're out at the cabin.

Like the smell of burning leaves or apple cider doughnuts, this smoothie will transport you to a place of autumnal happiness any time of the year. Sip this creamy concoction through a straw, and you’ll swear you’re slurping up a pumpkin pie. INGREDIENTS:

• 1 cup canned pumpkin
• 1 cup coconut milk (see below)
• 1 cup ice
• 1 small frozen banana, cut into several pieces
• 1 tablespoon maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• ¼ teaspoon orange zest

INSTRUCTIONS:

1. Place all the ingredients in the blender pitcher in the order listed
2. Blend for 5 seconds on low, then turn to high for another 20 seconds or until the mixture is smooth.

Coconut Milk

Rich with its creamy goodness and slight hint of coconut, this milk makes a delicious base for smoothies. Use it in cupcakes and muffins too. Makes about 4½ cups. INGREDIENTS:

• 2 cups unsweetened coconut or coconut flakes
• 4 cups spring water or filtered tap water

INSTRUCTIONS:

1. Soak the coconut in the water for 2 hours.
2. Place the coconut and the water in a blender and process on high for 2 minutes or until smooth.
3. Strain the coconut through a nut bag, squeezing out all the milk into a bowl. When you’ve squeezed out all you can, transfer the milk to a storage container and reserve the pulp for another use. Chill and serve.