Just 3 more days until my new cookbook is released!!! Today I wanted to share this recipe with you, then Monday I’m going to do one last recipe kit giveaway before the book comes out on Tuesday!
See the foam in that latte above? I’ve become obsessed with foam. It started before we moved, when we would go to the coffee shop, and the kids would order almond milk steamers. The baristas would make them tons of foam with the almond milk. I took a sip and I fell in love.
So then I started asking for extra foam in my lattes, but I guess due to the different almond milk brands, some places couldn’t really get their almond milk to foam. I’m no Alton Brown, but I’m guessing it has to do with the amount of fat (yes?). Because at home I haven’t been getting as much foam with almond milk as I do with canned full-fat coconut milk.
I still haven’t treated myself to one of those foam-maker-thingies though. You know, the ones that look like a stick blender, and sell for like $1 at Ikea (or so I’m told). Instead, I’ve been blending my hot drink, and gettin’ very foamy with it.
But if you’re not used to drinking coconut milk in coffee then you may want to go with almond milk. Maybe yours will be foamier than mine
Pumpkin Spice Latte
1 cup organic coffee (I use THIS decaf)
1 cup canned full-fat coconut milk
2 teaspoons maple syrup
1/4 teaspoon pumpkin pie spice
1) Add all of the ingredients to a small saucepan and bring almost to a simmer, watching carefully so that it doesn’t boil over.
2) Pour the hot liquids into a blender with a vent. It MUST have a vent.
3) Puree on low speed for 30 seconds.
4) Pour into mugs and enjoy.
Makes 1 large or 2 small lattes.
Looking for a coffee-free latte? Try my friend Elana’s. I’ve had one and they’re amazing. HERE’s the recipe.