Pumpkin Spice Latte with Whipped Coconut Cream
Total time: 10 minutes
2 tablespoons organic canned (BPA free) pumpkin puree
1/4 teaspoon vanilla extract
2 tablespoons Nutiva coconut sugar
1/2 teaspoon pumpkin pie spice (or make your own: 1/8 teaspoon nutmeg, 1/8 teaspoon cardamom, 1/8 teaspoon ginger, 1/8 teaspoon cinnamon, 1/8 teaspoon cloves)
1 cup macadamia nut milk (Milkadamia) 1 cup hot coffee (organic)
Whipped Coconut Cream (optional)
1 can organic coconut cream chilled in the fridge overnight
PLUS Cacao, Cinnamon and Nutmeg powder for sprinkling on top at the end!
1. Add all ingredients to a pot except the coffee, and bring to boil. Whisk incredibly well so it’s light and fluffy and then pour into mugs.
2. Add the coffee to the mugs.
3. Make the whipped coconut cream by scooping out half of the can of only the hardened coconut into a whipping bowl. Only use 1/2 a can as a full can will be too much cream for each mug. make sure no liquid gets out, drain this out well. The liquid will prevent the coconut from whipping into fluffy cream. Whip with an egg beater for 5 minutes or until light and fluffy. Scoop onto the latte’s and then finish by sprinkling with cacao, cinnamon and nutmeg.
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