*adapted and inspired by this recipe from kale & chocolate.
*(on left in image above: blue hill yogurt topped with purely elizabeth pumpkin fig granola. perfect breakfast pairing with this tasty turmeric pumpkin spice latte).
ingredients
- 1 cup unsweetened almond or coconut milk (i used califia farms unsweetened almond milk)
- 2 teaspoons turmeric paste (2 parts turmeric powder w/ 1 part boiling water – mix + store in fridge for up to 5 days)
- 1 tbsp pumpkin puree
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp ground cloves
- 1 tablespoon coconut oil or ghee (i used purity farms ghee)
- 1 tsp raw honey or maple syrup (to taste)
instructions
- gently warm the almond or coconut milk in a small saucepan – do not boil.
- add pumpkin puree, turmeric paste and all spices.
- combine ghee or coconut oil with milk and heat together until melted.
- use a wire whisk or immersion blender to create a foam. continue to stir until frothy and heated through.
- stir in honey/maple syrup to taste.*adapted and inspired by this recipe from kale & chocolate.
turmeric pumpkin spice latte
gluten-free, soy-free, sugar-free
- 1 cup unsweetened almond or coconut milk ([i used califia farms unsweetened almond milk])
- 2 tsp turmeric paste (*see below)
- 1 tbsp pumpkin puree ([add more to taste])
- 1 tsp cinnamon
- 1 tsp ginger (ground)
- 1/2 tsp nutmeg
- 1/2 tsp cardamom
- 1/4 tsp cloves (ground)
- 1 tbsp coconut oil or ghee ([i used purity farms ghee])
- 1 tsp raw honey or maple syrup ([add more to taste])
turmeric paste
- 4 tbsp turmeric (powder)
- 2 tbsp boiling water (mix well + store in fridge for up to 5 days)
- gently warm the almond or coconut milk in a small saucepan – do not boil.
- add pumpkin puree, turmeric paste and all spices.
- combine ghee or coconut oil with milk and heat together until melted.
- use a wire whisk or immersion blender to create a foam. continue to stir until frothy and heated through.
- stir in honey/maple syrup to taste.
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