Creamy Vegan Pumpkin Latte
Ingredients
- 3/4 cup pumpkin puree
- 1 can coconut milk
- 1 cup water
- 1 tbsp pumpkin spice
- 1 tsp vanilla extract
- 2 tbsp maple syrup
Aquafaba whipped cream
- 1/2 cup aquafaba (water from a tin of chickpeas)
- 1/2 tsp cream of tartar
- 1 tsp vanilla extract
- 4 tsp rice malt syrup
Preparation
Add all latte ingredients to a blender and process until smooth.
Add to a small pan and heat gently.
While the pumpkin latte is simmering, add aquafaba to a clean mixing bowl and whisk for at least 5-6 minutes until it starts to form stiff peaks.
Add in cream of tartar, vanilla extract and 2 tsp rice malt syrup slowly while whisking.
Keep beating for a further five minutes; the mix should be thick and stiff.
Scoop into a piping bag and swirl on top of your hot latte.
Sprinkle with pumpkin spice and add a cinnamon stick.
Notes
This recipe is refined sugar-free and vegan.
