When the weather begins to cool off, my mind switches to fall-weather food and drinks. Nothing welcomes the change of season quite like a pumpkin recipe.
Go to your favorite coffeehouse, and you'll see the priority on pumpkin beverages. Yes, you could opt for convenience and simply go buy one, but you will save money (and empty calories!) by making this delicious beverage at home.
Ever since discovering homemade lattes at home, I rarely visit coffeehouses for a cup. Give this easy recipe a try at home - you may never go back to spending money on lattes!
Ingredients
serves 2
3/4 cup brewed strong coffee
2/3 cup coconut milk
1.5 tblsp pumpkin puree (play around with this)
1.5 tblsp organic vanilla
1/4 teaspoon pumpkin pie spice or ground cinnamon (play around with this)
**unsweetened cocoa powder (optional)
In a saucepan, over medium heat, add coconut milk and pureed pumpkin until your coconut milk is bubbling and steaming
Remove from heat, stir in vanilla and pumpkin pie spice
Pour into the bottom half of a coffee cup, then pour in your strong coffee or espresso on top of it
Top with coconut whipped cream if desired (directions below)
Sip and enjoy!
**I will sometimes add a dash of cocoa powder prior to topping with coconut whipped cream, but I have also added a teaspoon of cocoa powder to the saucepan for a chocolate pumpkin spice latte - good stuff!
Coconut Whipped Cream
This will work as a great topping for not just lattes, but any berry dessert as well!
1 can coconut milk (chilled in refrigerator overnight - I always keep a can or two in my fridge)
Chilling the coconut milk is a crucial step, otherwise, your whipped cream will actually be more like a splatter mess of liquid milk!
Drain the liquid coconut from the can (the part that's not hardened) - you will not be using that (but I keep it to use for smoothies!)
Spoon the thick coconut into a deep bowl that has been chilled (trust me on this one, you want a deep bowl)
Whip coconut milk with hand mixer until nice and fluffy
At this point, you can add a drop of vanilla and a drop of honey if need be (although the vanilla is all I've ever used)
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