It’s that time of year again! Pumpkin spice latte’s are back! Whether you look forward to their debut all year or are just ready to try something new, once you taste the latte, we can all agree that there is something special about their flavor. For this latte, the pureed pumpkin blends perfectly with fresh spices, maple syrup, and your favorite roast of coffee to make a delicious and warming drink that is just perfect for those cooler SWFL mornings that are starting to roll in. When preparing this fall delight you can serve it warm, or chilled over ice.
TeamRPC’s Holistic Nutritionist Lora Ulrich, provided this recipe and I am sharing it with you, hoping that it will warm up your mornings like it does mine!
Rita’s note: As I am a tea drinker I have used this recipe with an English Breakfast tea or Earl Gray and sometimes substitute Almond milk.
- 3 tbsp coconut milk
- 1/2 tsp of pumpkin pie spice or cinnamon
- 1/4 tsp vanilla extract
- 1 tbsp pumpkin puree
- 1/2 tsp maple syrup (optional)
- 1 cup of your preferred coffee
- Add all ingredients to blender and lend until creamy