If you love pumpkin and coffee you will love this latte. While the pumpkins are cheap, this is the time to make this spicy pumpkin mixture (even double or triple the recipe ) and freeze it in ice cubes.
Make 3 cups of brewed coffee and cool it in the fridge.
Then it's 1 cup of cold coffee and about 10 cubes of spicy pumpkin. ( depending on how much flavour and how thick you want it ) Place in the blender until well mixed. Pour in a glass.
Whisk up some coconut cream with vanilla extract in a bowl until thick and top your latte with it, then sprinkle cinnamon on top.
Ingredients - mix altogether and then pour into about 3 ice cube contains.
2 cup pumpkin puree
1 1/2 cup almond milk
1/4 cup coconut cream / 1/4 cup water or 1/2 cup coconut milk
2 tbsp brown rice malt syrup or honey
1 tbsp vanilla extract
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ginger powder
dash black pepper
Coffee - make and cool in the fridge
3 cups brewed coffee
Topping - whisk until thick just before you are ready to serve
1/2 cup coconut cream
1/4 tsp vanilla extract
Cinnamon to sprinkle on at the end
Cook pumpkin. Place in a bowl with all the other ingredients.
Blend the pumpkin mixture and pour it into ice cubes and freeze.
Once frozen you can place them in bags and freeze. Make a brewed black coffee and place in the fridge.
Once coffee is cold blend in the coffee and about 10 cubes then pour into a glass. Top with thickened coconut cream and sprinkle cinnamon on top.
Coconut cream blended with vanilla.
