Vegan Spiced Pumpkin Drink

I first made this drink half out of morbid curiosity to see what it would taste like to drink pumpkin in some form other than a soup, and also to simply use up the pounds of pureed pumpkin I had stored away in the fridge. As it is, the pumpkin is pretty much undetectable (perhaps because my first experiment used soymilk rather than almond, and the soy overpowered its subtle taste) but otherwise, I found the drink a lovely alternative to my favorite, the chamomile milk tea.

• 2½ cups unsweetened vanilla almond milk
• 2 tbsp pumpkin puree
• 2 tbsp maple syrup
• ¼ tsp cinnamon
• optional: vegan whipped cream + walnuts for garnish
  

1. Whisk together all the ingredients on medium-low heat in a small saucepan until the drink is perfectly hot and no lumps remain.
2. Serve hot!