Description
This dairy-free pumpkin spice latte recipe with coconut milk yields a warm, soothing elixir that is perfect for the cooler months of autumn and winter.
Ingredients
- 1 cup Dandelion Root Coffee
- 1 can Coconut Milk
- ½ cups Water
- 1 Tablespoon Honey
- ¼ teaspoons Vanilla Crème Stevia
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Ginger
- 1 teaspoon Ground Nutmeg
- ¼ teaspoons Ground Cloves
- 2 Tablespoons Pumpkin
Preparation
In medium saucepan, bring dandelion coffee, coconut milk, water and honey to a boil. Reduce to a simmer and stir in stevia, cinnamon, ginger, nutmeg, cloves, and pumpkin.
Transfer mixture to a high-powered blender. Process hot mixture very carefully until frothy. Place back in saucepan to reheat.
Serve.
Recipe adapted from Recipe Girl.
