INGREDIENTS:

• 1 cup milk of choice (oat milk is the best non-dairy option)
• 1 tbsp pumpkin puree*
• 2 tbsp maple syrup (you can adjust this for your taste preference)
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• pinch of salt (do not omit this, it makes a huge difference in the taste)

DIRECTIONS:

Pumpkin Foam:

1. Add all the ingredients into a small pot a turn onto low-medium heat
2. Wisk until everything is combined and there are no clumps
3. Let ‘cook’ for approx. 10 minutes stirring occasionally, but make sure you do not let it come to a boil
4. Strain the cream using a fine mesh strainer, this is important as clumps will make it more difficult to foam
5. Store in an air tight jar in the fridge and use throughout the week

Coffee:

1. Get your favourite coffee (hot or cold) ready
2. If you are making a hot latte, heat 1/4 of the pumpkin cream on low in the microwave until your desired temperature
3. Use a frother to froth 1/4 of the pumpkin cream and pour on top of the coffee
4. If you prefer to just use the pumpkin cream as a replacement for normal dairy, just add to coffee in desired amount and enjoy

NUTRITION:

• Cals: 61
• Protein: 1g
• Carbs: 12g
• Fat: 1g