This is a copycat recipe of so many coffee shop versions. Now you can make it at home and be in control of which ingredients work best for you. This beverage can be enjoyed hot or cold.
Ingredients
- 16 ounces coffee (hot or cold)
- 1 TBS pumpkin puree, organic
- 1 TBS maple syrup (or sweetener of choice for sugar-free)
- 1 TBS coconut milk (dairy-free option)
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tap ground nutmeg
Mix. Enjoy. Optional: top with whipped cream or whipped coconut cream.
Options:
Sugar: Use Maple Syrup
Sugar-Free: Use sweetener of choice
Dairy: Option: Use Heavy Cream or 1/2 and 1/2 in place of coconut milk and whipped topping.
Dairy Free: Make with coconut milk and whipped coconut cream.
Soy-Free: Check base ingredients before using for soy-free ingredients.
This recipe is naturally free of nightshades.
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