Prep time: 10min (but WELL worth it!)Serves 1, but could be made for more by doubling, tripling, etc. especially around the holidays!!
Ingredients:
6oz of canned coconut milk (the watery milk under the cream) I buy this kind! No gums, preservatives or BPA!
4T Pumpkin Puree I buy this kind! It's boxed and not in a can!
2T Honey
1/4t Cinnamon
1/8t Cloves
1/8t Nutmeg
Dash of Ginger
1/2t Vanilla Extract
Shot of Espresso
Coconut cream from the top of the can of Coconut Milk
Dash of Cocoa (eliminate if on SCD or GAPS)
Instructions:
Open your can of coconut milk and spoon off the cream into a separate bowl to be mixed for whipped cream for the top of your latte. Pour about 6oz of the watery milk into a small sauce pan under medium heat. Add 4T of the pumpkin puree. Whisk until smooth. Add honey and whisk. Add spices one by one and incorporate. Finally add the vanilla and the mixture should be warm. Continue to whisk. Do not attempt to boil, just enough heat to enjoy! Brew your espresso shot into your mug. Pour pumpkin mixture into your espresso whisk together in the mug. It might separate a little (as you can see in pic) but don't worry! It tastes divine all the same! Add a dallop of coconut cream on top and sprinkle a bit of cocoa on top! Enjoy!
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