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turmeric pumpkin spice latte

gluten-free, soy-free, sugar-free
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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.