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Ingredients
- 2 TBS canned or fresh pumpkin
- 1 / 2 Tsp Pumpkin pie spice
- freshly ground black pepper
- 2 TBS Coconut Palm Sugar
- 2 TBS pure vanilla extract
- 2 cups almond or coconut milk
- 1 cups to 2 shots espresso about 1 / 4or just use coffee
- 1 / 4 cup heavy cream or coconut cream whipped until firm peaks form
Ingredients
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Instructions
- In a small saucepan over medium heat, cook pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot. Stir constantly. Add sugar and stir until mixture looks like bubbly thick syrup. Whisk in milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over. Carefully process the milk mixture with a hand blender or in a traditional blender until frothy and blended. Divide hot espresso into 2 mugs and mix in frothed milk. Top with whipped cream and sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.
Recipe Notes
Enjoy the holidays!
Gluten Free Lady
Tony Barker, Broker/Trainer/Mentor
Premiere Home Realty
http://www.premiere-homes.com/tonybarker1.html
832-867-0835
Gluten Free Lady www.glutenfreelady.com
