Honey Pumpkin Latte

You’ll need

• Double shot of espresso
• 1 can of full fat coconut cream 
• 4 tablespoons pumpkin purée
• ¼ cup of sugar
• 4 ounces { Honey Pumpkin }
• 1 teaspoon vanilla extract 
• 3/4 teaspoon pumpkin pie spice 
• 1 tablespoon milk of choice

Instructions

In a blender, add coconut cream, pumpkin purée, sugar, pumpkin pie spice, vanilla, and milk of choice. Blend on high for 30 seconds, until smooth and creamy. In a glass, add espresso, ice, and 4 ounces of Honey Pumpkin. Froth up your coconut pumpkin cream and top it off!* 

*store leftovers of pumpkin cream in fridge for up to a week!