Ingredients
- For the pumpkin spice syrup:
- 15 oz pumpkin puree
- 1 cup water
- 1 cup BBF Organic Coconut Sugar
- 3 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 tsp vanilla extract
- For the latte:
- 1 tsp BBF Organic Coconut MCT Oil
- 2 shots of espresso
- 2 cups whole milk
Directions
- 1.In a medium saucepan, add the pumpkin puree over a medium heat. Cook down the puree constantly scraping the bottom of the pan with a rubber spatula for 5 minutes until some of the water has cooked off. Add the rest of the syrup ingredients and whisk until combined. Cook for another 5 minutes and store in an airtight container.
- 2.For the latte, steam the milk and pull your espresso shots. With a frother, slowly pour the MCT oil into the coffee and froth until combined. Add 2-3 Tbsp of the pumpkin syrup to two mugs, and divide the frothed coffee and steamed milk. Optionally top with whipped cream and a sprinkle of pumpkin pie spice.
- 3.Enjoy your Coconut Pumpkin Spice Latte!
