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  • 19-10-15 13:48
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Easy Pumpkin Spice Latte

A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!

 

Ingredients

US Customary - Metric

3/4 cup dairy-free milk (we recommend cashew milk, but coconut or hemp milk would also work well)

1/4 cup water

2-3 Tbsp pumpkin purée (not pumpkin pie mix)

1/2 heaping tsp ground cinnamon (*if using pumpkin pie spice, see notes)

1/4 tsp ground ginger (*if using pumpkin pie spice, see notes)

1 healthy pinch ground nutmeg (*if using pumpkin pie spice, see notes)

1 healthy pinch ground allspice (*if using pumpkin pie spice, see notes)

1 healthy pinch ground clove (*if using pumpkin pie spice, see notes)

1 healthy pinch ground cardamom (optional // *if using pumpkin pie spice, see notes)

1/8 tsp freshly ground black pepper

1 ½ - 2 tsp maple syrup, more or less to taste (or sub stevia to taste)

1 shot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)

1/2 tsp vanilla extract

FOR SERVING optional

Coconut whipped cream

Pumpkin pie spice

 

Instructions

If adding coffee or espresso, prepare at this time and set aside.

 

HOT VERSION

To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth.

 

Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.

 

Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.

 

Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.

 

ICED VERSION

Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine about 30 seconds.

 

FOR SERVING

Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.

 

Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.

 

- see more at https://bit.ly/2MFeaoM 


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