Prep Time: 4 minutes
Cook time: 6 minutes
Makes 4-6 lattes
Ingredients:
3/4 cup canned pumpkin
3/4 cup sugar or a sweetener of your choice
1 tsp ginger
1/2 tsp nutmeg
1 and 1/2 tsps cinnamon
2 cups milk substitute (I use unsweetened rice milk)
1 shot of espresso (or you could use 3/4 cup coffee and 1 and 1/4 cup milk sub instead)
Directions:
Mix ingredients in a saucepan and cook over medium low heat until it's slightly darkened the sugar seems combined.
Add 2-4 TBS of mixture (depending on how strong you like it) to a tall mug with one shot of espresso and 2 cups of your milk substitute of choice. Heat in the microwave until warm (one to two minutes). You can top with coconut whipping cream and extra pumpkin spices. Put the leftover pumpkin mixture in the fridge and you can make another pumpkin latte in a heartbeat. I am posting this at Allergy-free Wednesday and Waste Not Want Not Wednesday.
I love it! So much tastier than starbucks!
ReplyDeleteThanks, Sarah! I appreciate you stopping by! I love being able to put whatever sweetener that I want in mine. :)
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