Pumpkin Spice Latte

We’ve been on a pumpkin baking tear in the kitchen all month because of pumpkins skin enhancing qualities and its seasonal appeal. Pumpkin is actually one of the highest sources of beta-carotene you can get with 17mg per cup. It’s converted into Vitamin A in the body (an amazing anti-oxidant that fights free-radicals and signs of aging. We just can’t get enough. This recipe is a break from the baked goods and we just love it in the morning or before bed as a treat. We also like to make extra pumpkin spice (see recipe below) to add to our coffee!

This is warm, satisfying and reminds us of pumpkin pie without the sugar (making it Keto friendly). It also makes a great afternoon refreshment after raking all those pesky leaves that have started to fall from the trees. Other ways we plan on enjoying this include an evening by the fire with our favorite book and binge watch the new season of Netflix’s Chef’s Table.

This recipe is as easy as 1,2,3. Some almond milk (or any kind of milk you prefer – regular milk, soy milk or coconut milk), some pumpkin puree (not the pie filling!) and some whipped cream (if you prefer you can substitute coconut whipped cream)

This recipe can be easily doubled or tripled making it wonderful to serve after a game of fall touch football, apple picking or pumpkin picking. Let us know if you try it!

Ingredients

2 cups unsweetened vanilla almond milk
3 tablespoons pumpkin purée
2 tablespoons maple syrup (or one package of stevia to make it Keto friendly)
¼ teaspoon pumpkin pie spice (plus extra for garnish) ** (see recipe below)
¼ cup whipped cream (optional)

Instructions

1. In a medium heavy-bottomed saucepan on medium-low heat whisk together the almond milk, pumpkin purée, maple syrup (or stevia) and pumpkin pie spice. Bring to a simmer and remove from the heat.

2. Divide the ‘milk’ into mugs, top each mug with a dollop of whipped cream and a sprinkle of pumpkin pie spice and serve!