Pumpkin Spice LatteINGREDIENTS:
- freshly brewed coffee - 2 tablespoons organic canned pumpkin - 2 cups milk (non-dairy milk of your choice) - 1 teaspoon pumpkin spice (or ¾ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ground ginger) - black pepper - 1.5 tablespoon vanilla extract - 1-2 tablespoons coconut sugar or maple syrup INSTRUCTIONS: - Combine the pumpkin, milk and spices in a pot over the stove. Stirring together until heated through and well combined. - Add the vanilla and sweetener (sugar or maple syrup) and then transfer mixture to a blender. (Or use an immersion blender or whisk in the mixture) in order to froth it up. - Serve 2 parts coffee, 1 part pumpkin mix (or 50/50) – whatever your preferred ratio - in warm mugs. Add a little coconut cream on top if you like and a sprinkle of nutmeg or cinnamon.
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