Pumpkin Spice “Not-te”

Back when I could have coffee, sugar, and milk, I used to love the Starbucks Pumpkin Spice Lattes. Since I can’t have any of these things, I decided to come up with a version that I could have.

1 cup soy milk
1 tsp maple syrup
1 Tbsp canned pumpkin or cooked pumpkin
1/2 cup water
2 tsp instant coffee substitute, such as Cafix or Dandy Blend
(If you have another herbal coffee substitute, make a very strong 1/2 cup of that instead)
cinnamon and nutmeg to top

Heat soy milk, pumpkin, and maple syrup until steaming. Whip until frothy. Fill cup with the coffee, and then top with the hot milk. Sprinkle with cinnamon and nutmeg.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: