Autumn Latte Recipe
This dairy-free latte is a breeze to make. Divide a can of pumpkin puree into 2-tablespoon portions and keep them in the freezer to pull out and heat up in a snap.
Servings: 2 Servings
Calories: 97kcal
Ingredients
- 2 cups unsweetened almond or coconut milk
- 2 tablespoons pumpkin puree
- 2 tablespoons maple syrup or to taste
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- 1½ cups hot strong coffee
Instructions
- Place the milk and pumpkin in a small pot over medium-low heat. Whisk frequently until the mixture begins to simmer. Add the maple syrup, cinnamon, nutmeg, and ginger. Whisk until frothy.
- Divide the coffee between two mugs. Pour the milk mixture over the top. Serve immediately.
Nutrition
Calories: 97kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Sodium: 331mg | Potassium: 163mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2335IU | Vitamin C: 0.7mg | Calcium: 322mg | Iron: 0.2mg