You don't have to give up your favorite fall drink. Enjoy a pumpkin spice latte without all the sugar!
Servings: 4servings
Calories: 38kcal
Author: Trisha Gilkerson
Ingredients
2cupsunsweetened almond milkor milk of choice
2cupsfreshly brewed hot coffee or espresso
4Tablespoonspumpkin puree
1/3cupstevia/erythritol Blend like Pyureor ¼ cup maple syrup
1teaspoonpure vanilla extract
1teaspoonpumpkin pie spice
Pinchsea salt
¼cupwhipped heavy cream or coconut creamoptional
Instructions
In a medium saucepan, heat milk along with the pumpkin puree and pumpkin pie spice over medium heat. Let it simmer for 3 to 4 minutes, till the pumpkin puree smells cooked.
Add the stevia/erythritol blend or maple syrup, and the vanilla with a pinch of salt. Whisk it well till the sweetener dissolves.
Strain the liquid.
Using either a regular blender or an immersion/stick blender (this is the one I like), blend until frothy.
Divide the freshly brewed coffee among 4 cups.
Top each cup with about ¼ cup of the blended pumpkin creamer.
Garnish with a tablespoon of whipped cream in each mug (optional) and a light dusting of ground cinnamon. Enjoy!
Notes
1.Instead of Pumpkin Pie Spice, you may substitute for the following spices:
½ teaspoon of ground cinnamon
1/8 teaspoon of ground cloves
¼ teaspoon of ground ginger
1/8 teaspoon of ground nutmeg
2. Be careful while blending the hot pumpkin creamer! Use a thick towel to cover the top of the blender to let the steam escape.3. The blended pumpkin coffee creamer can be kept in the refrigerator for later use. Just heat it in the microwave for few seconds and blend with coffee.