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The Real Food Guide

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Rate this recipe 4.7/5 (11 Votes)
The Real Food Guide 1 Picture

Ingredients

  • 1 tbsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp ginger
  • 3/4 tsp allspice
  • 1/4 tsp cloves
  • 4 oz. (1 shot) of espresso or 4 oz of very strong coffee
  • 3 tbsp of pumpkin purée
  • 1 tbs maple syrup or honey
  • 1/8 tsp of pumpkin pie spice mix
  • 1/4 tsp of vanilla extract
  • 1/3 cup of coconut milk (full-fat)
  • 1/3 cup of water
  • dusting of cinnamon (optional)

Details

Servings 1
Adapted from therealfoodguide.com

Preparation

Step 1

If you’re intolerant to dairy, then this indulgent café-concoction is off-limits for you. Fortunately though, you can make your own dairy-free, vegan homemade pumpkin spice latte,

espresso maker

immersion hand blender

How to make a pumpkin spice latte

Pumpkin pie spice mix (makes enough for 45+ latte servings)

1/8 tsp of pumpkin pie spice mix

Using your espresso-maker, brew about four ounces of espresso. If you don't have an espresso-maker, brew about four ounces of concentrated coffee (about twice as strong as a regular cup).

With an immersion blender, mix your espresso, pumpkin purée, maple syrup (or honey), pumpkin spice mix and vanilla in the blender cup. Pour mixture into mug.

For the latte foam, mix the coconut milk and water together in a small mason jar and shake the diluted coconut milk for 45 seconds to start the foaming action.

Microwave the mixture (without the lid of course) for 45 seconds. You will see the foam/fat and water layers separate.

Pour into your blended espresso mix using a spoon to hold back the foam and allow the liquid to pour into the mug first.

Gently scoop the foam on top and add a sprinkle of cinnamon. Serve and enjoy!

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