My Empowered Heart

‘Pumpkin Spice” Latte with Homemade Coconut Whipped Cream

‘Pumpkin Spice” Latte with Homemade Coconut Whipped Cream

🍁This latte is literally fall in a glass. It’s smooth, creamy, sweet, and has notes of caramel swirled in with bold spices and almond milk. I subbed pumpkin spice with individual spices to keep it low histamine, without sacrificing any of the flavor.

☕Add coffee if you tolerate it (mold-free coffee is best), or enjoy it without.

🥥Top all this goodness off with homemade whipped coconut cream, and a sprinkle of unrefined coconut sugar. BOOM💥😉, it’s a hug in a mug.

🍂Happy Friday, friends

PLEASE NOTE: SIGHI lists both pumpkin and ground cloves as a 0.

INGREDIENTS (makes one latte)

1 small pinch ground cardamom

1/4 tsp ground ginger

1 pinch ground cloves

1 tsp pure vanilla powder (I used Cook’s Pure Vanilla Powder)

1/4 c + 1 tbsp pumpkin puree (after roasting 1 small pumpkin-see instructions below).

*”Of course, skip this step if you tolerate store bought pumpkin puree, just keep in mind that it technically won’t be low histamine if you use canned pumpkin.*

1-3 tbsp maple syrup, to taste + a small drizzle for coconut whipped cream

2 tbsp unrefined coconut sugar, taste

1 shot of espresso OR ¼ c coffee of choice that you tolerate –  (@purity_coffee is a good mold-free option)

¾ c full fat almond milk (I used Three Trees Almond Milk)

1 can full fat unsweetened coconut milk to make homemade whipped coconut cream (refrigerate a can of coconut milk the night before you plan to make it).

**My fave: Native Forest Simple Coconut Milk (BPA-free can/no additives or preservatives).**

Garnish: pinch unrefined coconut sugar

MAKE IT

1. Preheat the oven to 375°F

2. Cut the pumpkin in half, from top to bottom, and remove the seeds and stringy bits.

3. Place both halves cut side down on an parchment-lined baking sheet, and roast for about one hour/until soft (press on it to double check)

4. When cool, use a large metal spoon to scrape the flesh from the skin of the pumpkin. Place it in a food processor, and blend until smooth and creamy. Set aside ¼ c pumpkin puree + 1 tbsp, to make the latte, and freeze the remainder (good for several months).

5. Place all ingredients in a blender, and blend until creamy and smooth.

6. Transfer liquid mixture to the saucepan on medium heat, and cook for about 2 minutes. Whisk constantly.

7. Remove from heat and place in a mug so it doesn’t continue to cook, and make coconut whipped cream.

8.  WHIPPED CREAM: open the can of refrigerated coconut milk without shaking it. Scoop out only the solid coconut cream at the top into a large bowl so you have plenty of room to whisk. Add a small drizzle of maple syrup (optional). Whisk until it is fluffy and creamy.

9. Garnish latte with homemade whipped coconut cream + sprinkle of coconut sugar.

 

ENJOY!

 

***GF/DF/VG/LOW HISTAMINE***

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