Easy
20 mins.
2 persons
Golden Latte
1⁄2 cup pumpkin puree
2 cups hemp milk (or other plant-based milk)
1 tsp vanilla extract
5 tbsp maple syrup
1⁄2 tsp pumpkin spice
1 tbsp Iswari Macaccino Gold
1⁄4 tsp almond extract
Cream Topping
1⁄2 cup canned coconut milk (refrigerate overnight and use only the thick part from the top of the can)
1 tbsp maple syrup
1⁄4 tsp vanilla bean paste
Garnish
Chopped pecans
Ground cinnamon
1. Prepare the cream topping by adding the coconut milk, maple syrup and vanilla bean paste to a large bowl.
2. Beat the ingredients with a handheld whisk until smooth and transfer to a piping bag.
3. Place the piping bag in the freezer for 15 minutes to help the coconut cream to set whilst you prepare the lattes.
4. Add the pumpkin puree, hemp milk, vanilla extract, maple syrup, pumpkin spice, macaccino gold and almond extract to a saucepan and bring to a simmer.
5. Whisk continuously for a few minutes until the mixture is heated throughout.
6. Transfer the golden latte mixture to your serving glasses, top with piped coconut cream and sprinkle with chopped pecans and ground cinnamon before serving.
By: Christina Leopold
Instagram: @addictedtodates
