For the decaf chai version:

• 3/4 cup steeped decaf chai tea (use regular chai if you prefer)
• 1/4 cup pureed pumpkin (unsweetened, from the can)
• 3/4 cup almond milk **see notes above to make your own
• 1 heaping tsp of pumpkin spice **see notes below to make your own
• 2 tsp raw honey (or maple syrup)
• drop or two of vanilla extract

Upgrade it:

• 1 TBSP collagen powder
• 1 TBSP coconut oil
• Top with a dollop of coconut whipped cream

For the regular espresso version:

• 1-2 shots of espresso
• 1/4 cup water
• 1/4 cup pureed pumpkin (unsweetened, from the can)
• 3/4 cup almond milk **see notes below to make your own
• 1 heaping tsp of pumpkin spice **see notes below to make your own
• 2 tsp raw honey (or maple syrup)
• drop or two of vanilla extract

Upgrade it:

• 1 TBSP collagen powder
• 1 TBSP coconut oil
• Top with a dollop of coconut whipped cream

For the decaf chai version:

1. Boil some water
2. Add 3/4 cup boiling water and 1-2 chai tea bags to a mug and let it steep for 5-10 minutes
3. While that's steeping, add the remaining ingredients (except for the honey) into a pot and cook over medium heat
4. Use a whisk to mix the ingredients while it's heating up
5. When the chai tea is ready, remove the tea bag and add the chai tea to the pot
6. Once mixed and just before it comes to a boil, remove from the stove and place all ingredients (including honey) in the blender and blend until mixed and frothy

For the regular espresso version:

1. Make 1-2 shots of espresso
2. Place all ingredients (except for the honey) into a pot and cook over medium heat
3. Use a whisk to mix the ingredients while it's heating up
4. Once mixed and just before it comes to a boil, remove from the stove and place all ingredients (including honey) in the blender and blend until mixed and frothy