What is not to love about a
pumpkin spice latte? Creamy, lightly
spicy and sweet goodness mixed in with hot coffee. It’s perfection in a cup. Some people would be surprised to know that the
Starbucks pumpkin latte contains NO pumpkin. Our recipe does! It’s a chemical-free, super simple & tasty
way to highlight the lovely fall gourd and flavors. Happy sipping!
2 cups of organic cream or
coconut milk
6 Tablespoons organic pumpkin
puree
2 teaspoons cinnamon
¼ teaspoon nutmeg, additional
to taste
1/8 teaspoons ginger
1 teaspoon vanilla
40 drops of stevia (I use
Sweet Leaf Sweet Drops)
1.)
In a saucepan
over medium heat, whisk together the cream, pumpkin puree, cinnamon, nutmeg and
ginger. Whisk occasionally until the
cream gets a little foamy and/or steamy, about 5 minutes.
2.)
Take off heat and
add the vanilla and stevia. Taste and
add a couple additional drops of stevia until sweetened to your preference.
3.)
Optional: the cream mixture can be put through a sieve
for an extra creamy consistency. I skip
this step because I don’t want to lose any of the spices.
4.)
Cool completely
and refrigerate.
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