- 1 cup canned coconut milk (full fat, not lite)
- 2 tbsp maple syrup
- 2 tbsp pumpkin puree - not pumpkin pie filling
- ½ tsp pumpkin pie spice
- 1 tsp vanilla
- Double shot of espresso or ½ cup strongly brewed coffee
Pour coconut milk, pumpkin pie spice, vanilla, pumpkin, maple syrup and coconut milk (basically everything except the espresso) into a blender and blend for one minute. This will make the latte frothy
Pour mixture into a pan and heat on low while stirring
Prepare your espresso or strong coffee
Combine the pumpkin spice milk with the espresso in a mug.
Top with vegan whipped cream and ENJOY!
Double or triple the pumpkin spice coconut milk blend and store it in a mason jar in the fridge. Have it ready to go each morning. Just brew a fresh shot of espresso to go with it each day.
Shake the can of coconut milk well, before opening, to make sure the cream and coconut water mix well.
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.