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Creamiest Pumpkin Spice Latte with Wildcrafter Botanicals

Creamiest Pumpkin Spice Latte with Wildcrafter Botanicals
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TOTAL TIME :
2-4servings
INGREDIENTS
  • 4 cups brewed Wildcrafter Coffee, hot or cold (I use 1 K-Cup per cup of filtered water)
  • 1/4 cup pumpkin puree
  • 1/4 cup heavy cream (sub canned full-fat coconut milk)
  • 3 tablespoons unsweetened unsalted almond butter (sub cashew butter or tahini)
  • 1/4 cup maple syrup (sub 1/4C coconut sugar if liquid is hot or stevia drops to taste for hot or cold)
  • 1/2 teaspoon ground cinnamon
  • 1/8th teaspoon ground ginger
  • scant 1/8th teaspoon ground nutmeg
DIRECTIONS
  1. Combine all ingredients in a high-powered blender and puree until smooth and creamy. If using hot coffee, enjoy a serving immediately, or heat in a saucepan until it reaches your desired temperature. If using cold coffee, add a serving to an ice-filled cup and enjoy.
  2. Allow any leftovers to cool completely, then keep tightly sealed in the fridge up to 4 days. Reheat in a saucepan or just serve chilled. You can even freeze leftovers in ice cube molds and blend with almond milk and frozen banana for a delicious coffee smoothie.
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