Vegan Pumpkin Latté with Aquafaba Whipped Cream
Ingredients
Pumpkin latté
- 3/4 cup pumpkin puree
- 1 can coconut milk
- 1 cup water
- 1 tablespoon pumpkin spice
- 1 teaspoon vanilla extract
- 2 tablespoons maple syrup
Aquafaba whipped cream
- 1/2 cup aquafaba (water from a tin of chickpeas)
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 teaspoons rice malt syrup
Preparation
In a saucepan, combine pumpkin puree, coconut milk, water, pumpkin spice, vanilla extract, and maple syrup.
Heat the mixture over medium heat, stirring occasionally, until warm and smooth.
In a separate bowl, add aquafaba and cream of tartar, then whip with an electric mixer until soft peaks form.
Add vanilla extract and rice malt syrup to the aquafaba mixture, and continue whipping until stiff peaks form.
Pour the warm pumpkin mixture into mugs, top with the whipped aquafaba cream, and serve immediately.
Notes
This recipe is vegan and refined sugar-free, using coconut milk for creaminess and aquafaba as a dairy-free whipped cream alternative.
