Roasted pumpkin latte with autumn spices
Roasted pumpkin latte with autumn spices
The homemade (and healthy) answer to pumpkin spiced latte, offered in international coffee chains. Unmatched!
Ingredients
- 1 shot of espresso
- 150 ml home-made nut milk
- 2 1 tbsp coconut cream (optional) roasted pumpkin
- 1 tsp coconut cream (optional) кокосова сметана (optional)
- 1 cinnamon cinnamon (optional)
- cloves, ginger, cardamom, nutmeg and cinnamon (according to taste)
Instructions
- Heat the nut milk and the pumpkin.
- Prep your espresso the way you like it.
- Put the milk, espresso, pumpkin and spices in the blender.
- Mix for at least 30 seconds to form froth.
- Serve with thick coconut cream and put a small cinnamon stick for extra flavor.
Notes
Coffee is not a priority drink for me, but when pumpkin season comes along, I suddenly want to take out my Christmas blanket, prepare this wonderful latte and enjoy it with a book in my hand. I try to eat at least 90% of the time anti-inflammatory food, that's why I rely on organic coffee - not because it's trendy, but because I believe it's not sprayed with all sorts of known and unknown chemicals. For the same reason, I use home-made nut milk. To kick it up a notch, I like to add some organic coconut cream, which definitely contributes to the final result. My favorite nut milk for this inspiring drink is cashew milk. But it also goes great with anything else, mostly because the difference between home-made and store-bought options is noticeable. And this logically affects both its taste and health effects. In case you don't drink coffee, you can try the recipe decaf coffee or other ingredients such as chicory root, raw cocoa powder or carob. I've personally tested all options and they work great for me. Yes, it's that easy to prepare something that not only will not harm you, but will help you, because you know the origin of all ingredients at the least.
Try it and share if you liked it. 
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