Keto pumpkin spice latte
This hot pumpkin drink combines instant coffee with creamy milk flavored with cookie and speculoos spices.
Print Recipe
Pin the recipe
Servings: 1 serving
Ingredients
- 200 to 250 ml almond or coconut milk
- 2 tablespoons pumpkin purée
- 1 teaspoon instant coffee
- 1 teaspoon sweetener caramel-flavored liquid, or 2 teaspoons of brown erythritol, or regular erythritol
- 0.5 teaspoon Bourbon vanilla powder
- 0.5 teaspoon cookie and speculoos spice blend
Procédé
- Heat the milk.200 to 250 ml almond or coconut milk
- Take three tablespoons of warm milk and place them in a mug with the instant coffee and sweetener.1 teaspoon instant coffee, 1 teaspoon sweetener
- Froth the coffee with the small amount of milk. This works best with a small handheld milk frother.
- Add the pumpkin, vanilla and cookie and speculoos spice blend to the remaining milk. Blend until smooth and free of lumps.2 tablespoons pumpkin purée, 0.5 teaspoon Bourbon vanilla powder, 0.5 teaspoon cookie and speculoos spice blend
- Add the pumpkin milk to the foam in the mug.
Notes
Equipment: handheld milk frother, small saucepan (and blender), large mug (or tall, sturdy glass).
Did you make this recipe?Tag @marcwiner on Instagram!