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RACHEL LETT
The Christmas coffee cups are out and that means pumpkin spiced lattes are back on the menu. Here's a creamy, low carb version, with warming autumn spices — adapted from the wonderful, Wholesum Yum.
Pumpkin Spiced Latte
1
2 tablespoons pumpkin puree
1/2-1 teaspoon pumpkin spice
2 tablespoons cream
200ml almond milk
1 teaspoon vanilla extract
1 tablespoon collagen
Optional
1-2 shots of coffee
natural sweetener to taste
Ingredients
Add the spices and pumpkin puree to a saucepan. Stirring continuously, heat over a medium heat for 1-2 minutes until the the spices smell fragrant.
Add the cream and milk and bring to a simmer.
Add to a blender and mix with vanilla exact, collagen, coffee and sweetener to taste.
Serve in your favourite cup and enjoy!
Preparation
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