With its fall-inspired flavours and high protein content, this pumpkin spice latte is a great way to start the day—even on busy mornings. Created by a dietitian to be both nourishing and comforting, it’s ready in just a few minutes. It pairs beautifully with our apple spice muffins. This duo might just become your new favourite fall breakfast or snack!
Preparation
5
min
Cooking
5
min
Servings
2
Nutrition Facts (per serving)
Calories
145
Fat
3
Carbohydrates
21
Fibre
1
Protein
9
Sodium
40
Ingredients
- 250 ml (1 cup) 2% M.F. high-protein milk (such as Natrel Plus)
- 60 ml (¼ cup) pumpkin purée
- 60 ml (¼ cup) water
- 30 ml (2 tbsp) maple syrup
- 5 ml (1 tsp) vanilla extract
- 2 ml (½ tsp) ground cinnamon*
- 1 ml (¼ tsp) ground nutmeg*
- 60 ml (¼ cup) espresso (about 2 shots)
Preparation
- In a small saucepan, combine the milk, pumpkin purée, water, maple syrup, vanilla, and spices.
- Heat over medium heat, whisking until the mixture is hot and smooth, without bringing it to a boil.
- Add the espresso and stir gently.
- Divide the mixture between two cups.
- If desired, top with frothed milk or sprinkle with a bit of cinnamon.
Notes
The pumpkin milk mixture keeps for 5 days in the refrigerator.
This recipe can also be enjoyed cold.
*You can replace the cinnamon and nutmeg with 4 ml (3/4 tsp) of pumpkin pie spice.
