This latte uses freshly brewed espresso and real pumpkin puree to make it a true seasonal treat. We use almond milk in the recipe to keep it light, and if you would like to make an even lighter version, substitute two tablespoons of organic cane sugar for the sweetened condensed milk.
Pinch of nutmeg
¼ teaspoon vanilla
¼ teaspoon ground ginger
¼ teaspoon cinnamon
Pinch of orange zest
2 tablespoons sweetened condensed milk (or 2 tablespoons organic cane sugar)
1 cup plus ¼ cup milk (could be soy or almond milk also)
2 tablespoons canned organic pumpkin puree
¼ cup freshly brewed espresso
Garnish: lightly toasted pumpkin seeds
Combine the cloves, nutmeg, vanilla, ginger, cinnamon, zest, sweetened condensed milk and milk in a small saucepan. Heat until steam rises from the surface and gently whisk in the pumpkin puree. Heat up the remaining ¼ cup milk and froth with a frother or whisk.
Divide the espresso between two mugs. Strain the pumpkin and milk mixture and pour over the espressos. Top with the frothed milk and the pumpkin seeds if desired. Makes two drinks.
Calories per serving: 120 Fat: 3 grams
Sophia Brittan is a certified nutritionist and co-founder of Kitchen Caravan, an online healthy cooking show.