Pumpkin & White Chocolate Latte

I just noticed, I’ve not posted a wellness drink in a while. It’s probably because I tend to stick with water, matcha, coffee most of the time and if I’m rushed for time I make a nutrient dense smoothie. It’s a different story in the winter when I love to wrap my hands a round a hot spiced latte, masala chai or beverage.

I call this wellness, but in all honesty it’s not a very healthy drink (if made the traditional way). I would say if you were to compare it with coffee shop lattes sure it’s way healthier. There’s no whipped cream, full fat milk, sugar ladened syrups, artificial flavors bringing the calories down significantly. It’s made with real ingredients, plant milk and full of warming autumnal spices. So if the weather around your neck of the woods is nippy and you crave pumpkin latte I highly recommend you try this recipe.

PUMPKIN WHITE CHOCOLATE LATTE

Serves 3-4

INGREDIENTS

• 3 ½ cups Oat milk or any plant milk 
• 3/4 cup pumpkin purèe
• 2-3 shots espresso, (leave it out if you serving kids or don’t like coffee)
• 2 tablespoons – ¼ cup white choceolate chips (depending on how sweet you like it)
• 1-2 teaspoons Pumpkin pie spice, (depending of how strong you like the spice mix)
• ½ teaspoon cinnamon
• ½ teaspoon constarch or arrowroot flour
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. In a saucepan, add the pumpkin pie spice, cinnamon and arrowroot or cornstarch. Add a little milk and whisk till smooth and blended to make a slurry.
2. Add the remaining milk, vanilla and pumpkin puree until well incorporated.
3. Place the pan over medium/high heat. Add the white chocolate chips (2 tablespoons more if you like it sweeter) and whisk until the chocolate has melted and the latte has come to a boil. It should start to thickens slightly. Remove from heat. 
4. Taste and add more white chocolate chips to your level of sweetness desired. If you add more white chocolate, don’t reheat the latte , just add the chocolate chips in and whisk, the heat will melt the chocolate.
5. Pour into mugs and top with coconut whipped cream for extra creaminess and a dusting of cinnamon. NOTE: I didn’t add any whipped cream, its totally optional.