turmeric pumpkin spice latte

*adapted and inspired by this recipe from kale & chocolate.

*[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”][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.

*[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.[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]

turmeric pumpkin spice latte

gluten-free, soy-free, sugar-free

Print Recipe Pin Recipe

Servings: 1

Cuisine: breakfast + brunch, gluten-free, soy-free, sugar-free, vegetarian

Ingredients Method

Ingredients

  

• 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

Method

 

1. gently warm the almond or coconut milk in a small saucepan - do not boil.
2. add pumpkin puree, turmeric paste and all spices.
3. combine ghee or coconut oil with milk and heat together until melted.
4. use a wire whisk or immersion blender to create a foam. continue to stir until frothy and heated through.
5. stir in honey/maple syrup to taste.