Dairy-free Coconut Pumpkin Spice Latte has found a new home in my kitchen and has quickly replaced this cold weather favorite I used to enjoy at my local Starbucks.
Made with freshly brewed coffee, warmed coconut milk, a real pumpkin puree, a touch of honey and pumpkin spice, and topped with a sprinkle of cinnamon or nutmeg, depending on my mood. Whip this baby up in the blender for 10-seconds, pour into your favorite mug, and enjoy! It’s the perfect dairy-free beverage when you just want something lightly sweet and creamy and kissed with that delicious fall-flavor spice that will warm you down to the soul. Cheers!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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| Prep Time | 2 minutes |
| Servings |
serving
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- 8 ounces coffee
- 1 1/2 tablespoons pumpkin puree
- 1/2 cup coconut milk
- 2 tablespoons ornanic raw honey
- 1 teaspoon pumpkin spice
- 1 sprinkle cinnamon or nutmeg for topping
Ingredients
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|
- Brew a small amount of coffee to start if you do not have coffee available to use.
- Warm the coconut milk to a slight simmer on the stovetop or in the microwave.
- Place the coffee, coconut milk pumpkin puree, honey, and pumpkin spice into the blender and process for 10-seconds. Pour the lattee into a mug, top with cinnamon or nutmeg and enjoy!
Note:
Adjust the sweetener to your liking by adding or ommiting the recommended amount in the recipe.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com