Pumpkin Cinnamon Latte

Ingredients

Serves 2

1 cup warm coconut milk

¾ cup pumpkin purée

1 tablespoon raw honey

1 teaspoon ground cinnamon + more for garnish

½ cup freshly brewed black tea (we recommend Earl Grey black tea from Pique)

¼ cup whipped coconut cream, for topping

¼ teaspoon ground turmeric, for sprinkling

¼ teaspoon ground flaxseed, for sprinkling

How To Make

Combine warm coconut milk, pumpkin puree, honey, and ground cinnamon in the bowl of your high-speed blender. Blend for at least 20 seconds until you get a frothy and homogeneous mixture.

Divide the tea evenly between two clear glass mugs, and fill the rest of the mugs with the pumpkin coconut mixture.

Top the pumpkin cinnamon latte with freshly whipped coconut cream and sprinkle with ground cinnamon, ground turmeric, and ground flaxseed.

Serve immediately.

Notes

Make Your Own Pumpkin Purée: You can use store-bought pumpkin purée, or make your own at home by roasting a whole pumpkin in the oven at 350ºF for about 1 hour until tender. After roasting, carefully slice the pumpkin in half, scoop out the seeds, and then mash the flesh until you get pumpkin purée.

If you’re going to buy store-bought pumpkin puree, make sure you opt for the organic kind with no added sugar or preservatives. Pumpkin is a nutrient-dense food loaded with vitamins and minerals and is a good source of fiber. So, you don’t want to offset those benefits with too much sugar.