Tiffany's Training Recipe
Pumpkin Spice Latte
A cozy dairy-free pumpkin spice latte made with coconut milk, pure pumpkin, vanilla and warm pumpkin spice, finished with coffee, coconut whipped cream and a sprinkle of nutmeg.
Prep
5 minutes
Cook
5 minutes
Total
Servings
2
Ingredients
Pumpkin Spice Milk
- 2 cups coconut milk
- 3 tablespoons pure pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
For Each Latte
- 1/2 cup brewed coffee
- Pumpkin spice milk, to fill the mug
- Coconut whipped cream, for topping
- Ground nutmeg, for sprinkling
Equipment
- Small saucepan
- Whisk
- 2 mugs
Instructions
Make the Pumpkin Spice Milk
- Add the coconut milk, pumpkin puree, vanilla extract and pumpkin spice to a small saucepan.
- Whisk until the pumpkin is fully incorporated and the mixture is smooth.
- Place the saucepan over medium heat and continue whisking as it warms.
- Heat until the mixture is very hot and just about to simmer, but do not let it boil.
- Remove from the heat.
Assemble the Latte
- Pour 1/2 cup brewed coffee into each mug.
- Fill the remainder of each mug with the hot pumpkin spice milk.
- Top with coconut whipped cream.
- Sprinkle lightly with ground nutmeg and serve immediately.
Estimated Nutrition Per Serving
EstimateServing size: 1 mug
Calories125 kcal
Protein1 g
Carbohydrates8 g
Fat10 g
Fiber2 g
Sugar3 g
Sodium35 mg
Saturated Fat8 g
Nutrition values are estimates and may vary based on brands, portions, substitutions and preparation.
Notes
- Nutrition is estimated per 1 mug and assumes 2 servings, unsweetened beverage-style coconut milk, black coffee, and a small amount of coconut whipped cream.
- If canned full-fat coconut milk is used instead of coconut milk beverage, calories and fat will be substantially higher.
- Do not boil the pumpkin spice milk; gently heating it helps keep the texture smooth.
- For a sweeter latte, add your preferred sweetener to the saucepan while heating.
- For extra foam, whisk vigorously before pouring or use a milk frother after heating.
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