Cool fall mornings call for hot, steamy lattes. Our seasonal sip starts with a pour of your favorite coffee, then whisks in pumpkin purée, spices, and a touch of syrup for sweetness. Top off this dairy-free drink with a dollop of coconut cream. It’s a delicious way to get your pumpkin spice fix all season long.
Add almond milk, pumpkin puree, maple syrup, and spices to a deep sauce pan over medium heat. Whisk until blended and heated. Using a hand-held immersion blender, carefully blend until milk starts to foam. Turn off heat. Fill 2 mugs with ½ cup coffee each and warm in microwave for 1 minute. Divide the milk mixture between two mugs. Top with a sprinkle of cinnamon, star anise, and coconut cream, if using.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connoisseur! Say hi on Twitter or Instagram @nicolegulotta.
Nicole Gulotta is the author of Eat This Poem: A Literary Feast of Recipes Inspired by Poetry. She also drinks a lot of tea, and is quite the connois Read More