Honey Pumpkin Latte
A weird and bubbly twist on the classic pumpkin spice
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!
