A pumpkin spice latte isn’t a pumpkin spice latte without PUMPKIN, right?! Sadly, the mass produced versions contain none, as in zero, zilch. I promise you, this homemade version is better than what’s out there…
Yields: approximately 2 servings
1 can chilled coconut cream (leave in fridge overnight to firm up)
1 vanilla bean (optional)
2 c milk of your choice (I use So Nice Barista Blend)
3 tbsp roasted pumpkin (canned is fine, too)
<1 tbsp sugar of your choice (I use coconut)
1 tbsp pure vanilla
<¼ tsp freshly grated nutmeg
¾ tsp cinnamon
¼ tsp ground ginger
a touch of cloves
Freshly brewed espresso (to taste, about ⅓ cup)
1 tbsp cacao nibs (garnish)
1 tbsp hazelnuts (chopped) (garnish)
maple syrup drizzle (optional)
In advance, place your mixing bowl (that works with your beaters) in the freezer so it’s nice and cold when you make your whipped coconut cream.
Heat your milk on medium heat in a pot on the stove and stir in pumpkin, vanilla, sugar and spices. Keep stirring until somewhat combined.
Make coconut whipped cream by removing your can of coconut cream from fridge and flipping it upside down. Remove the lid and pour out the coconut liquid. You’ll be left with delicious coconut fat. Spoon this into your chilled bowl and whip on high for a good minute. Add vanilla bean (if desired). When done, put the whip in the fridge for later.
Prepare your espresso or coffee as you would normally. Set aside.
Pour your milky pumpkin mixture into a blender for optimal smoothness (optional).
Add coffee to blender and mix to combine.
Pour your coffee into mugs and top with coconut whipped cream, cacao nibs, chopped hazelnuts and maple syrup. Enjoy!