Famous No Coffee Pumpkin Latte

Ingredients and Weight:

• 4 cups canned pumpkin purée (not pie filling)
• 1 cup unsweetened plant-based milk (such as almond, oat, or soy milk)
• 1 cup canned coconut milk, light or full-fat
• 1/2 cup pure maple syrup (or 1/4 cup granulated sugar)
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• Pinch of salt
• Whipped coconut cream or dairy whipped cream for topping (optional)

Preparation Time:

5 minutes

Cooking Time:

2 minutes

Difficulty Level:

1 (Simple)

Preparation Method Steps:

1. In a medium saucepan, combine the pumpkin purée, plant-based milk, coconut milk, maple syrup (or sugar), vanilla extract, cinnamon, nutmeg, ginger, cloves, and salt.
2. Bring to a simmer over medium-low heat, stirring occasionally.
3. Reduce heat to low and let simmer for 2 minutes, or until the flavors have blended.
4. Remove from heat and pour into mugs.
5. Top with whipped coconut cream or dairy whipped cream, if desired.

Nutritional Information:

Per serving (8 servings):

• Calories: 320
• Fat: 20g (10g saturated)
• Protein: 5g
• Carbohydrates: 40g (30g sugar)

Dish Characteristics:

• Warm and comforting
• Sweet and spicy
• Creamy and delicious
• Perfect for fall and winter mornings

User Comments:

• "This pumpkin latte is so delicious and flavorful, I can't believe it doesn't have any coffee!"
• "The perfect drink to warm me up on a chilly morning."
• "I love the combination of pumpkin and spices."
• "This recipe is so easy to make, I will definitely be making it again!"
• "The whipped coconut cream topping is a perfect addition."

Special Precautions and Tips:

• If you don't have canned pumpkin purée, you can roast your own pumpkin.
• Feel free to adjust the amount of sweetener to your taste.
• If you want a richer latte, use full-fat coconut milk.
• For a dairy-free version, use dairy-free whipped cream or coconut whipped cream.