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PREP TIME:
1 Minutes

BLEND TIME:
9 Minutes

TOTAL TIME:
10 Minutes

Author: Christi Davis
Recipe type: Gluten Free / Dairy Free / Vegan
Yield: 1 Serving

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Ingredients:

  • 6 oz. Strong Coffee (Brewed)
  • 1 ½ TBSP Pumpkin Puree
  • ½ Teaspoon Pumpkin Pie Spice (or equal parts – cinnamon, ginger, cloves, nutmeg)
  • 1 Cup Unsweetened Almond Milk (or dairy free milk of choice)
  • 1 ½ Teaspoon Monkfruit Sweetener
  • ½ Teaspoon Pure Vanilla Extract
  • 3 TBSP Unsweetened Non-Dairy Coffee Creamer
  • ½ Teaspoon Monkfruit Sweetener
  • ½ Teaspoon Konjac Root Extract (aka PGX) – to thicken cream on top

Instructions:

  1. In a small pot, add pumpkin puree, pumpkin pie spice and Monkfruit sweetener.
  2. Stir & allow to warm up for 2-3 minutes.
  3. Next add almond milk to pot, stir & warm another 5 minutes. Remove from heat before boiling.
  4. In the meantime, brew your coffee. Set aside
  5. Stir in vanilla extract to pumpkin/almond milk mixture.
  6. In a large coffee mug with your strong brewed coffee, add the milk mixture. Set pot aside.
  7. For the faux whipped cream: Add dairy free coffee creamer, ½ tsp Monkfruit to same pot. Warm up 1-2 minutes (will warm up very quickly).
  8. Then add the konjac root. Use frother & blend until gets thick.
  9. Pour over coffee & sprinkle with cinnamon or pumpkin pie spice. Enjoy!

*Try and use all organic ingredients if possible