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



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!