½ cup Organic Coffee
2 tbsps Pureed Pumpkin
1 ½ tbsps Maple Syrup
½ tsp Pumpkin Pie Spice
¾ cup Unsweetened Almond Milk
½ tsp Vanilla Extract
Brew your coffee and set aside.
In a saucepan over medium heat, stir the pumpkin, maple syrup and pumpkin pie spice until combined. Slowly whisk in almond milk. Bring mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract.
Transfer milk mixture to a blender and pulse several times until foamy and frothy. (You can also use a hand-held immersion blender instead.)
Add milk mixture to your hot coffee. You may want to use a spoon to gently hold back the frothy top layer while pouring. Top your latte with this remaining froth.
Top with a dollop of homemade organic whipped cream or coconut whipped cream (optional) and sprinkle with additional pumpkin pie spice. Enjoy!
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