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UYBUYBHolidays Cookbook Holidays Cookbook

As the year draws to a close, we find ourselvesreflecting on the incredible journey we'veshared as a team. In the spirit of celebrationand gratitude.Each recipe within these pages is not just adish; it's a slice of the creativity, dedication,and camaraderie that has defined ourincredible year together. This cookbook standsas a tribute to the incredible individuals whohave made this year in UYB a great one.From resilience that helped us navigate stormstogether to the innovation that sparkedbrilliant solutions, our journey has been nothingshort of inspiring.As you flip through these pages, savor not onlythe flavors but the spirit of collaboration andthe laughter sharedLet's raise a toast and indulge in the feast ofmemories that symbolize the year we've had—an incredible year of growth and sharedvictories. Here's to our remarkable team andthe delicious journey we've embarked upontogether.Cheers!-Kristen and the Team Happiness Team

Deviled Eggs with BaconDirectionsScoop out the yolks from the egg halvesinto a bowl.1.Mash the yolks and mix with mayonnaise,Dijon mustard, salt, and pepper.2.Spoon the mixture back into the eggwhites.3.Garnish with crispy bacon bits andchopped chives.4.Chill before serving.5.Ingredients6 hard-boiled eggs, peeled and cut in half1/4 cup mayonnaise1 teaspoon Dijon mustardSalt and pepper to tasteCrispy bacon bits for garnishChopped chives for garnishSubmitted by: Marina

Spinach and ArtichokeStuffed MushroomsDirectionsPreheat oven to 375°F (190°C).1.In a bowl, mix together spinach, artichokehearts, cream cheese, Parmesan, and garlic.2.Stuff each mushroom cap with the mixture.3.Place on a baking sheet and bake for 15-20minutes or until mushrooms are tender.4.Ingredients20 large mushrooms, cleaned andstems removed1 cup chopped spinach, cooked anddrained1/2 cup artichoke hearts, chopped1/2 cup cream cheese, softened1/4 cup grated Parmesan cheese1 clove garlic, mincedSubmitted by: Marcela

Cranberries & Feta PinwheelsDirectionsPreheat oven to the temperature specifiedon the crescent roll package.1.Roll out the crescent roll dough andspread cranberry sauce evenly.2.Sprinkle feta cheese and chopped parsleyover the cranberry sauce.3.Roll the dough into a log and slice intopinwheels.4.Bake according to the crescent rollpackage instructions.5.Ingredients1 package of refrigerated crescent rolldough1/2 cup cranberry sauce1/2 cup crumbled feta cheese1/4 cup chopped fresh parsleySubmitted by: Marina

Baked Brie withCranberry SauceDirectionsPreheat oven to 375°F (190°C).1.Roll out the puff pastry and place the Brie inthe center.2.Top the Brie with cranberry sauce andchopped walnuts.3.Fold the puff pastry over the Brie, sealing theedges.4.Bake for 20-25 minutes or until the pastry isgolden brown.5.Serve with crackers or sliced baguette.6.Ingredients1 wheel of Brie cheese1/2 cup cranberry sauce1/4 cup chopped walnuts1 sheet puff pastry, thawedSubmitted by: Marcela

Lazy Taco SoupDirectionsBrown meat with onions, and drain. 1.Add everything else to the pot,UNDRAINED, except corn if a less sweettaste is desired. 2.Replace corn liquid with beef broth orwater. 3.Bring to a boil. 4.Simmer for 1 ½ hours. 5.Serve with desired toppings. Enjoy!6.Ingredients1 ½ lbs. ground turkey or beef2 cans corn2 cans red kidney beans2 cans petite diced tomatoes(1) 18 oz. can favorite tomato soup(1) 14.5 oz. can of beef broth (to add fordesired consistency)½ white onion, diced2 packets taco seasoning, or substitute 56grams of your ownOptional, sour cream, shredded cheddarcheese, Fritos (we like to use the ChiliCheese flavor).Submitted by: Elizabeth

Onion SoupDirectionsCaramelize Onions: Cook onions with sugarin butter and olive oil until deeplycaramelized (30-40 mins).1.Add Garlic and Wine (optional): Add mincedgarlic, and if using, pour in white wine todeglaze.2.Simmer with Broth: Add beef broth and bayleaves. Simmer for 20-30 mins. Season withsalt and pepper.3.Prepare Baguette Slices: Toast slices untillightly browned.4.Serve: Ladle hot soup into bowls, placetoasted baguette slices on top.5.Add Gruyère Cheese: Sprinkle grated cheeseover baguette slices.6.Broil until Melted and Browned: Broil untilcheese is melted and golden brown (2-3mins).7.Serve Hot: Let cool for a few minutes beforeserving.8.Ingredients4 large onions, thinly sliced3 tablespoons butter1 tablespoon olive oil1 teaspoon sugar2 cloves garlic, minced1/2 cup dry white wine (optional)8 cups beef broth2 bay leavesSalt and black pepper to tasteBaguette slicesGruyère cheese, gratedSubmitted by: Marina

Roasted Red Pepper & Tomato SoupDirectionsBrown meat with onions, and drain. 1.Add everything else to the pot,UNDRAINED, except corn if a less sweettaste is desired. 2.Replace corn liquid with beef broth orwater. 3.Bring to a boil. 4.Simmer for 1 ½ hours. 5.Serve with desired toppings. Enjoy!6.Ingredients4 large red bell peppers, roasted andpeeled1 can (28 oz) crushed tomatoes1 onion, chopped2 cloves garlic, minced4 cups vegetable or chicken broth1 teaspoon dried basil1/2 teaspoon dried oreganoSalt and pepper to taste2 tablespoons olive oil1/2 cup heavy cream (optional)Submitted by: Marcela

Wild Mushroom andBarley SoupDirectionsIn a large pot, heat olive oil over mediumheat. Add onion and garlic, sauté untilsoftened.1.Add sliced mushrooms and cook until theyrelease their moisture.2.Stir in barley, thyme, salt, and pepper. Cookfor 2-3 minutes.3.Pour in the broth and bring to a boil. Reduceheat and simmer until barley is tender.4.Adjust seasonings, garnish with fresh parsley,and serve hot.5.Ingredients1 cup pearl barley8 cups vegetable or beef broth1 onion, chopped2 cloves garlic, minced1 lb mixed wild mushrooms (such asshiitake, oyster, and cremini), sliced2 tablespoons olive oil1 teaspoon dried thymeSalt and pepper to tasteFresh parsley for garnishSubmitted by: Marina

Spicy Winter ChilliDirectionsIngredientsSubmitted by: Elizabeth1 pound ground beef1 cup chopped sweet onion1 cup chopped green bell pepper4 garlic cloves, minced1 medium jalapeño pepper, seededand chopped2 tablespoons chili powder¾ teaspoon salt½ teaspoon ground cumin¼ teaspoon ground red pepper(cayenne)½ teaspoon freshly ground blackpepper1 (14.5-ounce) can diced tomatoes,undrained1 (18-ounce) can fat-free, less-sodium chicken broth1 tablespoon tomato paste1 (15-ounce) can red kidney beans,rinsed and drainedHeat a medium pot or Dutch oven overmedium-high heat. Add beef; cook 3minutes or until browned, stirring to crumble.Remove from pan with a slotted spoon.Cover and keep warm.1.Reduce heat to medium. Add onion, bellpepper, garlic and jalapeño to pan; cook 10minutes or until tender, stirring frequently.Stir in chili powder, salt, cumin, red pepperand and black pepper. Add beef, dicedtomatoes, chicken broth and tomato paste,stirring until well combined; bring to a boil.Cover; reduce heat, and simmer 30 minutes.Add red kidney beans; cook, uncovered, 15minutes.2.

15-min Easy Margherita Flatbread PizzaDirectionsPress 3 fresh garlic cloves and mix with 1.5 tbspoil.1.Brush the flatbread with oil & garlic with half themixture—place in a preheated to 350°F oven for5 minutes to crisp up.2.Remove from oven and place 3 slices of cheeseon top of the flatbread, sprinkle with salt &pepper, then place thinly sliced tomatoes ontop and repeat with a sprinkling of salt &pepper. Place back in the oven for another 5minutes, plus extra 2-3 minutes on broil. Watchthe bread closely, if it's too dark before 2-3minutes remove it from the oven immediately.3.Meanwhile mix the remaining oil & garlic with1.5 tbsp balsamic vinegar, stirring until asmooth emulsion forms.4.Chop 5-6 basil leaves.5.Once the flatbread pizza is baked and theedges are golden, remove it from the oven,drizzle with however much of the balsamicvinegar mixture you would like, sprinkle withbasil leaves, slice and serve and enjoy!6.Ingredients1 large garlic naan bread3 pieces fresh mozzarella cheese sliced to⅓- 1/2 inch thickness1 tomato sliced as thin as possible5-6 leaves basil3 cloves garlic pressed; or 1 tsp dry garlicpowder1.5 Tbsp Olive oil1.5 Tbsp Balsamic VinegarSalt & Pepper to tasteSubmitted by: Elizabeth

Spinach BallsDirectionsIn a mixing bowl, combine the thawed anddrained spinach, grated Parmesan cheese,shredded mozzarella cheese, melted butter,minced garlic, beaten eggs, salt, and pepper.Mix well until all ingredients are evenlycombined.1.Take small portions of the mixture and rollthem into bite-sized balls, about 1 to 1.5inches in diameter. Place the balls on theprepared baking sheet.2.Bake in the preheated oven forapproximately 15-20 minutes or until thespinach balls are golden brown and firm tothe touch.3.Allow the spinach balls to cool for a fewminutes before serving. Optionally, serve withmarinara sauce for dipping. Enjoy4.Ingredients1 package (10 oz) frozen choppedspinach, thawed and drained1 cup grated Parmesan cheese1/2 cup shredded mozzarella cheese1/4 cup melted butter2 cloves garlic, minced2 large eggs, beatenSalt and pepper to tasteMarinara sauce for dipping (optional)Submitted by: Jaclyn

GougèresDirectionsMake the pate au choux, and add most of thegrated cheese to the batter along with thespices.1.Pipe or spoon out the small blobs on a bakingtray - makes 40 to 50.2.Sprinkle any leftover cheese on top3.Bake for 25 min at 410 F4.Ingredients1 recipe pate a choux70 - 100g grated gruyerecheese/cantal/comtépinch of cayenne pepperpinch of white pepperpinch of black pepperpinch of chopped thyme or rosemarySubmitted by: Kristen

Green Poblano PastaDirectionsRoast, the Poblano Peppers turningoccasionally, until the skin is charred andblistered. Transfer the roasted peppers to abowl, cover with plastic wrap, and let themsteam for about 10 minutes. Peel off thecharred skin, remove the seeds, and chopthe peppers.1.Cook the pasta according to the packageinstructions. Drain and set aside.2.In a blender, combine the roasted poblanopeppers, cilantro, sour cream, Parmesancheese, minced garlic, and olive oil. Blenduntil you achieve a smooth, vibrant greensauce. Add salt and black pepper to taste.3.In a large pan, heat the poblano sauce overmedium heat. Once warmed, add the cookedpasta to the pan. Toss the pasta until it iswell coated with the sauce. If desired, add atablespoon of butter for extra richness.4.Serve the pasta, and garnish with crumbledqueso fresco or Cotija cheese. You can alsoadd extra chopped cilantro for freshness.5.Ingredients12 oz (340g) fettuccine or yourfavorite pasta2 large poblano peppers, roasted,peeled, and seeded1 cup cilantro leaves, packed1/2 cup sour cream or Mexican crema1/4 cup grated Parmesan cheese2 cloves garlic, minced1/4 cup extra-virgin olive oilSalt and black pepper to taste1 tablespoon butter (optional)Queso fresco or Cotija cheese forgarnish (optional)Submitted by: Marcela

Homemade Mac & CheeseDirectionsCook the pasta according to the packageinstructions in a large pot of salted boilingwater until al dente. Drain and set aside.1.In a large saucepan, melt the butter with thediced onion over medium heat. Once melted,whisk in the flour to create a roux. Cook the rouxfor 1-2 minutes, stirring constantly.2.Gradually whisk in the milk, ensuring there areno lumps. Continue to whisk and cook until themixture thickens, usually about 5-7 minutes.3.Reduce the heat to low. Add the shreddedcheddar cheese to the sauce, stirring until thecheese is fully melted and the sauce is smooth.4.Stir in the mustard powder, salt, and blackpepper to taste. Adjust the seasoningsaccording to your preference.5.Add the cooked pasta to the cheese sauce,stirring until the pasta is evenly coated with thecheese sauce.6.Optional Breadcrumb Topping:If you'd like a crunchy topping, you can melt atablespoon of butter in a skillet, addbreadcrumbs, and toast them until goldenbrown. Sprinkle the toasted breadcrumbs overthe mac and cheese.1.Ingredients1 small onion diced2 Tbsp of unsalted butter4 Cups of Milk1/2 cup all-purpose flour1/4 lb White Cheddar1/4 lb Yellow Cheddar2 Cups elbow pasta1 pinch dry mustard3/4 Cu of Bread CrumbsSubmitted by: Jaclyn

Sweet Potatoe TianDirectionsPlace a rack in middle of oven; preheat to 350°. Butter a 10"cast-iron skillet or a 2½-qt. shallow round or oval baking dish.Melt 6 Tbsp. butter in a small saucepan over medium heat andcook, stirring often, until butter foams, then browns (do notburn) and smells nutty, 5–8 minutes.1.Remove saucepan from heat and whisk in garlic, ginger,orange zest, orange juice, broth, brown sugar, soy sauce, miso,salt, five-spice powder, pepper, and 1 Tbsp. thyme.2.Combine sweet potatoes and brown butter mixture in a largebowl and toss gently until sweet potatoes are thoroughlycoated.3.Stack sweet potato slices upright on their edges in verticalrows along perimeter of skillet, following the curve of the pan.Arrange more vertical rows of sweet potatoes down center ofskillet to cover entire pan. Be sure to pack sweet potatoestightly and fill in any gaps with smaller sweet potato slices.Pour any remaining brown butter from bowl over sweetpotatoes, then cover skillet tightly with foil.4.Bake sweet potatoes until fork-tender, 50–60 minutes.Carefully remove foil and increase oven temperature to 425°.Continue to bake until tops of sweet potatoes are deep goldenbrown, 30–40 minutes longer.5.Scatter more thyme over tian and let cool slightly beforeserving.6.Ingredients6 Tbsp. unsalted butter, plus more for pan3 garlic cloves, finely grated1 1" piece ginger, peeled, finely grated1 Tbsp. finely grated orange zest¼ cup fresh orange juice (about 1 orange)¼ cup low-sodium vegetable broth¼ cup light brown sugar2 Tbsp. dark soy sauce1 Tbsp. white miso2 tsp. Diamond Crystal or 1¼ tsp. Mortonkosher salt2 tsp. five-spice powder½ tsp. freshly ground black pepper1 Tbsp. thyme leaves, plus more for serving4 lb. medium sweet potatoes, unpeeled, sliced⅛" thickSubmitted by: Robin

Carrot CakeDirectionsCombine grated carrots and ½ a cup ofbrown sugar and let it rest for 30 minutes.1.Mix the dry ingredients: flour, salt, bakingsoda, baking powder, cinnamon, ginger,nutmeg, and ground cloves.2.Mix the wet ingredients: eggs, oil, sugars,and vanilla.3.Gradually mix the dry and wetingredients.4.Drain the grated carrots and removeexcess sugar juice.5.Mix the grated carrots into the cake batterand add chopped walnuts.6.Bake for 1 hour and 30 minutes at 175°C or347°F. Enjoy!7.Ingredients6 cups grated carrots + ½ cup brown sugar4 eggs½ cup white sugar¼ cup brown sugar¾ cup oil1 teaspoon vanilla3 cups all-purpose flour1 ½ teaspoons baking soda1 teaspoon salt3 teaspoons cinnamon½ teaspoon ginger2 teaspoons baking powder½ teaspoon nutmeg1/4 teaspoon ground cloves1 cup chopped walnutsSubmitted by: Juanita

Nutella Puff PastryChristmas TreeDirectionsPreheat oven to 375°F. Sprinkle flour onparchment paper. Roll out one puff pastrysheet into an 11x13 inch rectangle, thentransfer to a baking sheet.1.Carefully spread Nutella on the first puffpastry sheet, avoiding the edges.2.Roll out the second puff pastry sheet andplace it on top of the first one. Gently press toseal both sheets together.3.Using a Christmas tree template, cut out theshape. Make horizontal slices on each side,leaving a 1 to 2-inch unsliced section in themiddle.4.Twist branches away from you, pressing eachfirmly into the parchment paper to preventuntwisting. Use excess puff pastry for a staron top and a "stump."5.Brush the entire pastry with beaten egg. Bakefor 12-15 minutes or until puffy and goldenbrown.6.Cool slightly, sprinkle with powdered sugar,and transfer to a serving platter. Guests cantear up and share the delicious Christmastree.7.Ingredients2 sheets puff pastry (found in thefreezer section)Nutella Hazelnut Spread1 egg (for brushing)Powdered SugarSubmitted by: Marina

Carlota de Limón (Lime Icebox Pie)DirectionsMix heavy cream and sweetenedcondensed milk, then slowly add lemonjuice.1.Let the mixture sit for 20 minutes.2.To assemble, add a cup or 2 of themixture to a medium-sized baking dish,then layer Graham Crackers on top, like alasagna. Add another cup or 2 of themixture to cover the crackers, then addanother layer of crackers. The final layershould be the white mixture, and sprinklelemon zest on top.3.Refrigerate for 2 hours. Enjoy!4.Ingredients400 grams of heavy cream400 grams of sweetened condensed milkJuice of 6 limes1 pack of Graham CrackersSubmitted by: Juanita

Apple Salad withMarshmallows RecipeDirectionsWash the apples thoroughly, peel them(optional), remove the core, and cut theminto cubes. Note: You can soak the applecubes in water with the juice of a lemon toprevent oxidation. Cut the canned pineapplechunks into cubes.1.Combine sweetened condensed milk andcream, mixing until it forms a completelyhomogeneous liquid.2.Drain the apple cubes if soaked, then mixthem with the pineapple chunks, walnuts,and cover with the milk-cream mixture.Ensure everything is well combined.3.Finally, incorporate the marshmallows intothe salad.4.Ingredients4 large apples.2 cups marshmallows.2 cups canned pineapple chunks.1/4 cup whole or chopped walnuts.1 can sweetened condensed milk.1 can cream.Submitted by: Marina

Caramel Au Beurre SaléDirectionsIn a heavy-bottomed saucepan, heat thegranulated sugar over medium heat. Stirconstantly with a wooden spoon or heat-resistant spatula.1.As the sugar begins to melt, it will clumptogether, then turn into a smooth amber-colored liquid. Be careful not to burn the sugar;reduce the heat if necessary.2.Once the sugar is completely melted and hasturned a golden amber color, add the cubedbutter to the pan. Stir continuously until thebutter is fully melted and well combined withthe caramel.3.Gradually pour in the heavy cream while stirringconstantly. Be cautious, as the mixture willbubble up when the cream is added.4.Allow the caramel to simmer for 2-3 minutes,stirring constantly. This helps to thicken thecaramel and create a smooth consistency.5.Remove the saucepan from heat and stir in thesea salt. Taste the caramel and adjust the saltlevel according to your preference.6.Let the caramel au beurre salé cool for a bit inthe saucepan before transferring it to a jar orcontainer for storage.7.Use the salted butter caramel immediately as atopping for ice cream, pancakes, or desserts.8.Ingredients1 cup granulated sugar1/2 cup unsalted butter, cubed2/3 cup heavy cream1 teaspoon sea salt (adjust to taste)Submitted by: Kristen

Parmesan ShortbreadDirectionsMix all the ingredients together — using bowland spoon, electric mixer or food processoras wished — until a golden dough begins toform a clump.1.Turn it out onto a surface and knead forabout 30 seconds until smooth, then divideinto two.2.Take the first half and, using your hands, rollit into a cylinder, as uniform as possiblewithout stressing over it, about 3cm / 1¼inches in diameter. Make sure the ends areflat, too, so that the cylinder resembles a rollof coins. Now roll this up in a piece ofclingfilm, twisting the clingfilm at the ends,like a Christmas cracker, and put the roll inthe fridge, then proceed in the same waywith the remaining half of the dough.3.Preheat the oven to 180°C/160°C Fan/gasmark 4/350ºF while the wrapped cylinders ofdough rest in the fridge for about 45 minutes,by which time you should be able to cutthem into thick slices easily: aim for about1cm / ½ inch thick.4.Arrange on a baking sheet lined with bakingparchment, and put in the oven for 15–20minutes, when they should be just beginningto turn a pale gold at the edges.5.Remove from the oven, then leave to cool (ifyou can) before eating.6.Ingredients150 grams plain flour75 grams grated Parmesan100 grams soft unsalted butter1 large egg yolkSubmitted by: Robin

S'mores CocktailDirectionsIngredientsVodkaKahluaHeavy creamJumbo toasted marshmallow (for garnish)IceFor Glass Rim:Shell ice cream toppingGraham cracker crumbsSubmitted by: MarinaRim the Glass:1.In a shallow dish, add the shell ice cream topping.Dip the rim of the glass into the shell topping,coating it all the way around.Quickly sprinkle graham cracker crumbs over theshell topping.Hold and spin the glass for a minute to allow thetopping to set.Prepare the Cocktail:2.Add a handful of ice to the prepared glass.Pour in vodka followed by Kahlua.Slowly pour over heavy cream.Garnish:3.Garnish the cocktail with a jumbo toastedmarshmallow.Swirl and Serve:4.Swirl the cocktail a bit before sipping to mix theflavors.Sip and enjoy your delicious S'mores cocktail!

Espresso Martini MocktailDirectionsDip the rim of your martini glass into simple syrupand then cocoa powder. Set aside.Into a cocktail shaker add ice, espresso, heavycream, simple syrup, vanilla extract, and salt.Shake vigorously for about a minute or so. Pour intotwo martini glasses and top with a few coffee beans.Ingredients4 ounces espresso2 ounces heavy whipping cream2 ounces simple syrup¼ teaspoon vanilla extractpinch saltcocoa powder - to rim glasscoffee beans - for garnishSubmitted by: Marina

Winter “Sangria”DirectionsIngredientsSubmitted by: Marina1 qt. pomegranate-juice blend, suchas pomegranate-cranberry orpomegranate-cherry (look for 100percent juice)2 cups elderberry juice2 cinnamon sticks1 lemon, thinly sliced1 lime, thinly sliced1 ripe pear, peeled, seeded, anddiced1 Granny Smith apple, seeded anddiced1 cup red grapes, cut in half4 cups sparkling waterIn a large pitcher, mix pomegranate andelderberry juices; add cinnamon sticks andfruits.Cover and steep for at least a few hours,preferably overnight.Serve in wine glasses, distributing the fruitamong them and adding sparkling water for alittle fizz.Suggested spirit: Top off with a bit of brandy.

Ponche MexicanoDirectionsPrepare Fruits and Spices:1.In a large pot, combine water, cinnamon sticks, and wholecloves. Bring to a simmer.Add Fruits and Sugarcane:2.Add tejocote (or apples/pears), sugarcane, guavas, prunes,and tamarind pods to the simmering water. Cook for about 15minutes until the fruits are tender.Sweeten the Ponche:3.Grate the piloncillo cone into the pot or add brown sugar totaste. Stir well until the sweetener is dissolved.Add Citrus and Rum (Optional):4.Pour in the orange juice. If desired, add dark rum for an extrakick.Serve Warm:5.Allow the ponche to simmer for an additional 10 minutes,ensuring all flavors meld together. Remove the cinnamonsticks and cloves.Serve:6.Ladle the warm ponche into mugs, ensuring each cup has avariety of fruits. Enjoy!Ingredients4 cups water2 cinnamon sticks4 whole cloves1 large tejocote (Mexican hawthorn fruit),peeled and diced (or substitute withapples or pears)1 cup sugarcane, peeled and diced1 cup guavas, diced1 cup prunes1 cup peeled and diced sugarcane1 cup peeled and diced guavas1 cup peeled and diced apples1 cup peeled and diced pears1 cup tamarind pods, peeled anddeveined1 piloncillo cone (or brown sugar to taste)1 cup orange juice1 cup dark rum (optional)Submitted by: MarinaThis easy ponche recipe is a festive and traditional Mexican fruitpunch enjoyed during the winter and holidays.

Red Queen Cocktail DirectionsIngredients120 ml cranberry juice80 ml Hendricks gin40 ml St Germain Elderflower liqueur½ lemon, juice only or to tasteSubmitted by: RobinFill your cocktail shaker with plenty of iceand add all the ingredients (apart fromthe fresh cranberries). Shake until a frostforms on the shaker – about 30 seconds.1.Taste your drink and make anyadjustments – does it need a touchmore lemon juice?2.Pour into chilled martini or coupeglasses and garnish with the freshcranberries.3.

Pumkin Spice LatteDirectionsCombine almond milk, pumpkin, maplesyrup, pumpkin pie spice and vanilla in asmall saucepan over a medium low heat.Meanwhile, make coffee and add to yourfavorite mug. When milk begins to simmer,briskly whisk everything together to createfrothy texture.1.Add milk mixture to cup of strong brewedcoffee. Can add to blender and blend for 10seconds to create a smoother texture, ifdesired.2.Top with whipped cream and nutmeg andenjoy!3.Ingredients1 cup almond milk2 tbsp. pumpkin puree canned or fresh2-3 tsp. maple syrup1/2 tsp. pumpkin pie spice1/2 tsp. vanilla extract1/2 cup strong brewed coffee or 2 shots ofespressoWhipped cream optionalSprinkle of nutmeg optionalSubmitted by: Elizabeth