This is an awesome tasting, healthier version of a pumpkin pie latte than you will find in your local coffee shops. You may adjust the spicing and the liquid amounts as desired. Enjoy!
1/4 cup canned pumpkin
1 tablespoon of milk*
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon nutmeg
2 Tablespoons pure maple syrup
2 cups of strongly brewed coffee**
1 cup of milk*
Cinnamon to sprinkle on top or garnish with cinnamon stick
Whipped cream – see recipe below.
- Mix the pumpkin, tablespoon of milk, spices and maple syrup in a small saucepan. Whisk well.
- Add the coffee and whisk. Heat to desired temperature.
- In a separate saucepan, heat the milk. Heat until JUST hot, not boiling. Froth with a handheld frothier. If you do not have, place in blender or in mixer to froth.
- Divide the coffee mixture into two large mugs and pour the foamed milk over it. Top with whipped cream and sprinkle with cinnamon or garnish with a cinnamon stick.
*We use organic raw milk products whenever possible and **freshly grind our coffee. We use organic and/or fair trade coffee beans because most coffee is heavily sprayed with pesticides.
Homemade Whipped Cream
1/2 cup whipping cream (we use organic raw cream)
1 tablespoon of organic sugar
1/4 teaspoon vanilla extract
In a chilled bowl, combine whipping cream, sugar, and vanilla. Beat with chilled beaters on medium speed until soft peaks form. Makes 1 cup.
Yes, it is that simple!!