Pumpkin Pie Latte

Yes, another pumpkin recipe! I’m usually not that into making various pumpkin recipes, but for some reason this year I am really wanting to create more vegan holiday pumpkin dishes. So, stay tuned for more after this!

This pumpkin pie latte is made with my favorite, creamy, delicious pumpkin seed milk, and topped with coconut whip cream, so good! The coconut whip is store bought, but you can easily make your own by whipping up some canned coconut cream and adding some vanilla for some extra flavor!

This is a lovely holiday coffee, and there are a couple variations you can do on this recipe, which I will include for you below. But for now, just enjoy this lovely latte, try it for yourself and let me know in the comments below!

You will need:

  • 1 cup hot coffee
  • 2 tbsp (or more if you want more milky) pumpkin seed milk
  • 1 tbsp pumpkin puree
  • 10 drops stevia
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla
  • 2 tbsp coconut whip cream
  • optional: 1 tsp coconut oil

Directions:

Brew your coffee first, then add to a small pot along with the rest of the ingredients except the coconut cream. On low heat, stir everything together until the latte is warmed to your desired temperature. Pour into a mug, spoon the coconut whip on top, top with some cinnamon, and you done!

If you would like, there are a couple variation to this recipe, which I have tried and absolutely love! I will include the options below.

Variation 1: Creamy pumpkin pie bulletproof coffee with milk

Brew the coffee, then add it to your nutribullet, along with the rest of the ingredients except the coconut whip. Add in the 1 tsp of coconut oil, to make it a bulletproof latte. Blend in your nutribullet, pour into a mug, then top with the coconut whip and cinnamon. This is an extremely creamy recipe if you want more of a decadent coffee treat.

Variation 2: Pumpkin Pie bulletproof coffee without extra milk

Brew your coffee, then add the pumpkin pie puree, stevia, pumpkin pie spice, vanilla and 1 tsp of coconut oil into your nutribullet. Blend all until the mix is creamy and frothy. Pour into a mug, top with coconut whip and cinnamon, and drink! This recipe is a more traditional bulletproof vegan coffee option, without the addition of extra milk.

I hope you like these sweet pumpkin pie coffee treats! As always, if you want to add regular sugar or substitute with the sweetener of your choice, you can always do that.

Enjoy!

 

 

 

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