Vegan Pumpkin Spice Latte

"If you have a little bit of leftover pureed pumpkin, this is a good way to use it up. Fore more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com."
 
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photo by InnerHarmonyNutriti photo by InnerHarmonyNutriti
photo by InnerHarmonyNutriti
Ready In:
10mins
Ingredients:
9
Serves:
2
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ingredients

  • 2 cups non-dairy milk (I used almond milk)
  • 12 cup strongly brewed coffee or 1/2 cup coffee, alternative drink such as teeccino
  • 3 tablespoons pumpkin puree
  • 2 tablespoons erythritol, xylitol or 2 tablespoons coconut sugar crystals
  • 12 teaspoon vanilla extract
  • 14 teaspoon cinnamon
  • 14 teaspoon nutmeg
  • 2 tablespoons coconut coffee creamer (option) or 2 tablespoons soy coffee creamer (option)
  • cinnamon, for dusting
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directions

  • In a saucepan, place milk, coffee and pureed pumpkin and heat until it is about to boil.
  • Transfer the liquid to a blender, add the remaining ingredients and blend.
  • Pour into two large mugs and dust some cinnamon.
  • Infuse love and serve!

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