Written By: Dr. Jennifer Escarcega | Photo Courtesy of asaucykitchen.com
It’s fall y’all! That means it’s time for football, crunchy leaves, cooler temps, and one of fall’s favorite beverages: the Pumpkin Spice Latte. You can enjoy this popular beverage without artificial syrups, coloring, or preservatives, and for a fraction of the cost! This is my favorite recipe, and one that my friends and family request every year!
Pumpkin Spice Latte with Coconut Whip Cream topping
-1 cup of almond milk. I use unsweetened almond milk, but you can use sweetened or vanilla almond milk if you’ve got a sweet tooth!
-1 cup of hot brewed organic coffee
-2 tablespoons of pumpkin puree
-2 tablespoons of pure maple syrup or stevia to taste
-½ teaspoon pumpkin pie spice
-1 can of coconut milk, refrigerated overnight
1. Combine hot coffee, pumpkin puree, maple syrup (or stevia), and pumpkin pie spice in a blender, and blend until the mixture is smooth and creamy. Pour into your favorite coffee cup.
2. Pour the chilled coconut milk into a metal mixing bowl, being careful not to shake the can. Using a mixer, beat the coconut milk at medium, then high speed until the coconut milk is thick, rich, and creamy. Spoon on top of your latte, add a dash of cinnamon, and enjoy!