Ingredients for one cup:
- gingerbread spice mix
- or: 4 tbsp cinnamon + 1 tbsp nutmeg + 1 tbsp ginger + ½ tbsp ground cloves
- a few slices of pumpkin
- 1 tsp agave syrup
- water
- 1 tsp coconut oil
- pepper
- 2 dl plant-based milk
- ½ tsp Yes Superfood Curcumin superfood powder
- one shot of espresso
- vegan whipped cream
Method:
- Mix the gingerbread spices in a small bowl/jar.
- Cut up the pumpkin into 1,5 cm thick slices, and place them in a baking tray lined with a baking sheet.
- Sprinkle the pumpkin slices with the spice mix, and bake them on 180°C for 30 minutes, or until they are soft and mushy.
- Peel the pumpkins and puree them using a hand-held mixer.
- Sweeten the pumpkin puree with agave syrup, add in the coconut oil and a pinch of black pepper. Add some water to itt o get a syrupy consistency. Mix it with the hand-held mixer again.
- Heat up the plant-based milk, and add ½ tsp Curcumin superfood powder. (It’s easier to mix it with a milk frother.) Add 2-3 tablespoons of the pumpkin puree, and mix until the consistency is even.
- Serve the Pumpkin Spice latte in a tall glass. First pour in a shot of espresso, then the pumpkin spiced golden milk, then the vegan whipped cream!
