Description
Dairy-Free and Whole30-Approved. This pumpkin spice latte uses real pumpkin puree, almond milk, and coconut milk for the perfect fall drink!
Ingredients
Scale
- 4 tbsp. Coffee grounds
- 2 c Water
- 1 c Unsweetened almond milk
- 1/4 c Pumpkin purée
- 2 tbsp. Coconut cream
- 1 tsp. Pumpkin pie spice
- 1/2 tsp. Vanilla (if not on Whole30)
- 1 tbsp. Grade A maple syrup (if not on Whole30)
Instructions
- Brew 2 cups (16 oz.) of strong coffee. I added 2 tablespoons coffee grounds per each cup of boiling water in my French press.
- While coffee is brewing, add almond milk, pumpkin purée, and coconut cream to a small saucepan, and stir to combine.
- Bring to a simmer and whisk vigorously until the coconut cream is incorporated and the mixture is frothy. If you’re not on Whole30, you may also whip the vanilla and maple syrup into the mixture. If you have a milk frother or an immersion blender on hand, you can achieve an extra foamy latte by whipping or blending the mixture.
- Divide brewed coffee evenly into two mugs and pour the pumpkin spice mixture on top. Stir to combine & enjoy!
