Description
Healthy Pumpkin Spice Latte without all the carbs, calories, cream, or inflated price tag.
Ingredients
- 2 Tablespoons Pumpkin Puree
- ½ cups Strong Coffee (or Espresso)
- 1 Tablespoon Pure Maple Syrup
- ½ teaspoons Vanilla Extract
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ⅛ teaspoons Ground Cloves
- ⅛ teaspoons Ground Allspice
- ⅛ teaspoons Dried Ginger
- ½ Scoop Vanilla Protein Powder
- 1 cup Almond Milk
Preparation
In a small mixing bowl, combine pumpkin puree, strong coffee, maple syrup, vanilla extract, cinnamon, nutmeg, cloves, allspice, ginger and protein powder and mix well.
To make steamed milk without an espresso maker, I like to use my immersion blender—it has a handy little measuring cup that came with it. If you don’t have an immersion blender, you can use a sealable glass jar that can be microwaved.
Pour the almond milk into the jar or cup. Use the immersion blender in the milk for about 20–30 seconds to allow the milk to get a little frothy. If using a sealable jar, shake the milk vigorously for 30–45 seconds with the lid on tight. Remove the cover, if there is one, and place the milk into the microwave. Heat on high for 30-40 seconds, or until milk starts to bubble up almost to the top of the jar. Take care not to let the milk overflow the jar or to bubble too much and then fall flat.
Repeat these two steps (emulsifying and then heating) a second time until milk is nice and frothy. Pour the coffee-pumpkin spice into a mug.
Holding back the milk foam with a spoon, carefully pour the steamed almond milk into the mug. Gently spoon the foam over the top. Sprinkle with some ground nutmeg if you wish (and I totally recommend that you do!).
