Ingredients
- 300 ml Unsweetened almond milk (alternatively: oat or rice milk)
- 2 EL Pumpkin purée (preferably homemade from Hokkaido pumpkin)
- 1 TL cinnamon
- ½ TL Ginger powder (or freshly grated)
- 1 Prise nutmeg
- 1 Prise clove powder
- 1 TL Coconut oil (optional for creaminess)
- 1 TL Maple syrup or date syrup (to taste)
- 1 TL Vanilla extract (optional)
- 300 ml Unsweetened almond milk (alternatively: oat or rice milk)
- 2 EL Pumpkin purée (preferably homemade from Hokkaido pumpkin)
- 1 TL cinnamon
- ½ TL Ginger powder (or freshly grated)
- 1 Prise nutmeg
- 1 Prise clove powder
- 1 TL Coconut oil (optional for creaminess)
- 1 TL Maple syrup or date syrup (to taste)
- 1 TL Vanilla extract (optional)
preparation
step 1/4
Heat the almond milk in a small saucepan (do not boil).
step 2/4
Stir in the pumpkin purée, spices, coconut oil, and sweetener.
step 3/4
Mix well with a whisk or milk frother until creamy.
step 4/4
Pour into cups and sprinkle with cinnamon to taste.
