Ingredients
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1/2 Cup Cup Unsweetened Vanilla Almond Milk
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3 Tablespoons Pumpkin Puree
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1 tsp Maple Syrup
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1 tsp Pumpkin Pie Spice
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1/2 tsp Vanilla Extract
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2–3 Drops of Liquid Stevia
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1 Cup Strong Brewed Coffee or –2 Shots Espresso
Directions
This healthy yet decadent-tasting hot toddy conjures the holiday season and makes us want to curl up beside a blazing fire. Strong brewed coffee meets pumpkin pie and gingerbread. Canned pumpkin works beautifully, but if you are in the mood to bake a sugar pumpkin, or if you have some leftover butternut squash or a sweet potato on hand, those are even better. Almond milk is wonderful, but unsweetened cashew milk works beautifully, too.
GREAT VARIATION: Try with 1 teaspoon cocoa powder. Embellish with a tablespoon of vanilla creamer for a decadent rendition, once in a while.
Steps
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1
Done
6-8 m
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Mix Coffee and All Ingredients- In a saucepan almond milk, pumpkin puree, maple syrup, and stevia over medium heat. Heat until hot, but do not boil. - Remove the saucepan from the heat and whisk in the vanilla, pumpkin pie spice, and the coffee until smooth. [Alternatively, use a handheld milk frother if you have one.] - Add coffee and bring to a simmer. - Serve. [Optional: Pipe whipped cream on top of latte, and dust with a little bit of extra pumpkin spice.] |
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2
Done
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NotesFor an extra-frothy version if you don’t have a frother, blend first six ingredients in a blender until foamy just before heating. We love the convenience of pumpkin pie spice, a warm, autumn-y blend of cinnamon, ginger, and cloves (and sometimes allspice, nutmeg, mace, too). |
