Description
A delicious and healthier version of the popular Pumpkin Spice Latte! Both dairy and refined sugar free, this drink is also paleo and vegan friendly!
Ingredients
Scale
Pumpkin Spice Latte:
- 3/4 cup almond milk, oat milk, or other milk of choice (use 1 cup milk for more creamy coffee)
- 2 tablespoons pumpkin puree
- 1–3 tablespoons maple syrup
, coconut sugar
, or raw sugar, to taste
- 1/2 teaspoon vanilla extract
- 1/4 – 1/2 teaspoon pumpkin pie spice
plus extra for garnish (If you don’t have pumpkin pie spice, just use 1/4 teaspoon of cinnamon, generous pinch of nutmeg, ginger, and allspice or cloves)
- 1–2 shots of espresso OR 1/2 cup strong coffee
- dollop of whipped cream of choice or coco whip (coconut whipped cream recipe below)
, 
, or raw sugar, to taste
plus extra for garnish (If you don’t have pumpkin pie spice, just use Coconut Whipped Cream: (optional)
- 1 can full-fat coconut cream or coconut milk, refrigerated overnight
- 1–2 tablespoons maple syrup, to taste
Instructions
Pumpkin Spice Latte:
- In a small pot or microwave-safe mug, combine together milk, pumpkin puree, sweetener, vanilla and pumpkin pie spice. Heat on the stove for 2-3 minutes (or in the microwave 1–2 minutes) just until thoroughly heated. Whisk vigorously until milk becomes foamy. Remove from heat.
- Add coffee or espresso to the mug then pour in the pumpkin mixture, mixing well. Top with coconut whipped cream and/or a sprinkle of pumpkin pie spice or cinnamon.
Coconut Whipped Cream:
- Scoop the hard white cream out of the can and place into a mixing bowl. Dispose the remaining water in the can or save it to add to your smoothie.
- Add the sweetener, then beat the cream with a mixer until fluffy. Refrigerate remaining cream in an airtight container.
- Category: Drink, vegan, refined sugar free