Categories: coffee recipes, fall recipes, keto drinks
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 10 minutesminutes
Servings: 1servings
Calories: 79kcal
Author: Caramel and Spice
Equipment
Small saucepan
Whisk or milk frother
Measuring cups and spoons
Coffee maker, espresso machine, or French pressMugs
Ingredients
For the Keto Version:
1cup240 ml unsweetened almond milk or coconut milk
4Tablespoonspumpkin purée
1/2teaspoonpumpkin pie spice
2TablespoonsKeto sweetenermonk fruit or erythritol
2shotsEspresso or 1/2 cup / 120 ml strong brewed coffee
Whipped creamunsweetened, optional
For the Regular Carb Version:
1cup240 ml whole milk or oat milk
4TablespoonsPumpkin purée
1/2teaspoonPumpkin pie spice
2TablespoonsMaple syrup or brown sugar
2shotsEspresso or 60 ml (2 oz) strong brewed coffee
Whipped creamoptional
Instructions
In a small saucepan, combine pumpkin purée, pumpkin spice, sweetener, milk, and espresso.
Heat over medium heat, whisking frequently, until steaming. Do not boil.
Remove from heat, taste and adjust sweetness if needed.
Pour into mugs and top with whipped cream and a dusting of pumpkin pie spice.
Notes
Tips & Variations:
Four tablespoons of pumpkin puree really give this drink a distinct pumpkin flavour. You can start with two and see how you feel. For me, four tablespoons hit the spot!
Make ahead: Prepare the pumpkin-spice milk base and refrigerate for up to 3 days. Add coffee just before serving.
Dairy-free option: Use coconut cream for a richer keto latte.
Adjust the sweetness according to taste.
Have you tried Macadamia milk? It's creamy and rich, and great for coffee!