Calories: 225 Proteins: 8 Carbs: 24 Fibers: 1 Fats: 14 Serves: 2 Total time: 20M
For the pumpkin spice syrup:
15 oz pumpkin puree
1 cup water
1 cup BBF Organic Coconut Sugar
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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 espresso
2 cups whole milk
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!
