Pumpkin Spice Latte
Brew coffee and set aside.
In a saucepan over medium heat, stir the pumpkin, maple syrup, and pumpkin pie spice until combined. Slowly whisk in the almond milk. Bring the mixture to a low simmer, stirring occasionally and remove from heat. Stir in vanilla extract.
Transfer the mixture to a blender and pulse several times until foamy and frothy. You may also use a hand-held immersion blender instead.
Add the 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 the remaining froth.
Top with a dollop of homemade whipped coconut cream and sprinkle with additional pumpkin pie spice.
No Almond Milk: Use coconut milk instead.
No Blender: Whisk vigorously by hand when the milk mixture starts to simmer on the stove. FYI, this will not create the same froth as a blender or immersion blender but is still tasty!
Pumpkin Lover: Add an extra 1 tbsp of pureed pumpkin per serving.
Homemade Pumpkin Pie Spice: Mix 1/4 cup ground cinnamon, 4 tsp ground nutmeg, 4 tsp ground ginger and 1 tbsp ground allspice. Store in an air-tight container.
Caffeine Free: Replace coffee with additional almond milk.
[click_to_tweet tweet="Looking for a latte that's actually good for you? Try our Pumpkin Spice Latte! #glutenfree #dairyfree #holisticthyroidcare @thyroidnurse @autoimmunern" quote="A healthier version of a Starbucks favorite - forget the extremely high calorie, high sugar & bad fats with this guilt-free homemade Pumpkin Spice Latte" theme="style3"]
Serving: 1g | Calories: 120kcal | Carbohydrates: 24g | Protein: 1g | Fat: 2g | Cholesterol: 0mg | Sodium: 128mg | Potassium: 220mg | Fiber: 2g | Sugar: 19g | Vitamin A: 257100IU | Vitamin C: 0.8mg | Calcium: 3850mg | Iron: 0.2mg