I just can’t understand how a cup of coffee can be transformed into a chemical loaded concoction that might even be toxic to the human body! It’s no wonder that people are recreating those ideas at home to get healthier versions of their favourite treats.
It may seem odd to add pumpkin puree to a coffee but once blended it make a really creamy latte. Just don’t over do it as the taste can be overpowering. But together with the spices and extra coconut cream, it makes a really comforting winter drink.
**I made the latte and then some extra coconut cream for the top, but the cream can be left out.
Serves: 2-4
Ingredients:
For Pumpkin spiced latte:
- 2 cups good quality coffee
- 2 tablespoons pumpkin puree
- 1 cup of almond milk
- 1/2 cup of coconut milk (tinned)
- 1 vanilla pod (Vanilla extract can be used also)
- 3 tablespoons maple syrup
- 1 tablespoon mixed spice
- 1/2 teaspoon cinnamon
For extra coconut cream
*Leave a tin of coconut milk in a fridge overnight, open from the bottom and pour out the excess water, keep the cream.
- 1 cup creamed coconut milk (see above)
- 1/2 box creamed coconut melted
- 1 vanilla pod
- 2 tablespoons maple syrup
How-To:
1. Combine all ingredients for the pumpkin spiced latte in a pot over a low heat until smooth.
2. Add the mixture to a blender and blend on high for about 20-30 seconds until super frothy.
3. To make the cream combine all ingredients in a bowl and whisk well to combine, place in a fridge for a few minutes to thicken.
4. Pour the liquid into big mugs and top/pipe with the cream and enjoy.
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