{"id":1523,"date":"2014-09-15T05:08:10","date_gmt":"2014-09-15T05:08:10","guid":{"rendered":"http:\/\/www.roadtolivingwhole.com\/?post_type=recipe&p=1134"},"modified":"2022-08-31T18:58:18","modified_gmt":"2022-08-31T18:58:18","slug":"dairy-free-pumpkin-latte","status":"publish","type":"post","link":"https:\/\/www.roadtolivingwhole.com\/dairy-free-pumpkin-latte\/","title":{"rendered":"Dairy Free Pumpkin Spice Latte"},"content":{"rendered":"
The season of all things pumpkin is upon us! Recently I dropped by my favorite local coffee shop and on a whim decided to try their real pumpkin latte. I was surprised I actually liked it. This morning I decided to try my hand at making my own. Since I do not have all the fancy tools coffee shops had, I improvised\u00a0and I think\u00a0it turned out fantastic!<\/p>\n
I really love canned pumpkin puree. First, make sure it’s pumpkin puree and not pumpkin pie filling. While absolutely delicious, your pants will be getting tight pretty quickly if you make that mistake. Pumpkin is a great way to give all kinds of foods a great nutrient boost. The health benefits are quite impressive. They include:<\/p>\n
Going pumpkin crazy is actually a pretty good thing!<\/p>\n
To make the latte, I warmed my almond milk stove top while my coffee brewed. No one wants lukewarm coffee. My dates were pretty hard from being stored in the fridge so I put my pitted date in the milk to help it soften. To infuse the spices evenly, I added them to my coffee grounds. Once everything was warm and brewed, I threw it all in my blender and blended for about 30 seconds. The end result was a delicious and frothy cup of coffee I thoroughly enjoyed and can’t wait to make again.<\/p>\n