Ingredients
- For the creamer (can be used hot or cold):
- 1 14 oz can full-fat coconut milk
- 5 dates, pitted and chopped
- 1/3 c. pumpkin puree
- 1/4 c. pure maple syrup
- 1 + 1/2 tsp. pumpkin pie spice
- For the drink:
- 6-8oz coffee
- 1/4-1/3 c. creamer
- 1 scoop of collagen protein (optional)
- Ice cubes
Instructions
- Pit and chop the dates and add them to a medium saucepan over medium heat with the coconut milk, pumpkin, maple syrup and pumpkin pie spice.
- Bring the mixture to a slow boil and reduce the heat to low. Simmer for 10 minutes, and pour the creamer into a blender.
- Puree until smooth for about 1 minute. Cool the creamer. It will be thick.
- To make the latte, and add the coffee and 1/3 cup of the creamer into the blender. If desired add the collagen protein and blend for about 30 seconds. Pour over ice and enjoy!
Find it online: https://www.missallieskitchen.com/pumpkin-spice-creamer/