Recipe: Dairy-Free Pumpkin Spice Latte
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What better way to celebrate the beginning of Fall than with a little pumpkin spice? The iTi Innovation Team has created a decadent dairy-free pumpkin spice latte recipe utilizing our coconut cream. Incorporating coconut cream into beverage applications offers an excellent plant-based alternative to traditional dairy ingredients. Transform coconut cream into coconut milk with ease by simply adding water to lower the fat content for use in this application. For the perfect finish, top with non-dairy whipped cream and pumpkin pie spice! Check out the recipe below to learn how to make this delicious, dairy-free latte.
Pumpkin Spice Latte
A dairy-free, pumpkin pie-inspired latte made with coconut cream.
Featuring: 2200 Coconut Cream
Ingredients
Espresso
2200 Aseptic Coconut Cream, No Stabilizers
Pumpkin Puree
Water
Sugar
Vanilla Extract
Pumpkin Pie Spice
Total
Percent (w/w)
42.32%
37.03%
6.35%
5.64%
5.64%
2.82%
0.20%
100.00%
Directions
1. Measure all ingredients. Combine all of the ingredients except for the espresso shot into a bowl. Whisk well and make sure all ingredients are incorporated.
2. Pour the mixture into a pot and bring to a boil. Once the mixture has come to a boil, remove from heat
3. Brew the espresso. Once the espresso is done, pour into a mug.
4. Pour the pumpkin spice mixture into the same mug, on top of the coffee.
5. Top with non-dairy whipped cream and additional pumpkin pie spice.
Technical Data
pH: 5.54
Percent Fat from Coconut Cream: 8.89%
Disclaimer: The recipes created by iTi Tropicals Innovation Department are for creative and inspirational purposes only. While recipes are created and tested at iTi, individual results of preparation may vary. Nutritional information provided is strictly for informational purposes and we cannot guarantee the accuracy of these figures. Be advised that some recipes may contain allergens. Recipes are not tested for any technical data aside from pH, Brix, and in some cases, juice content. It is up to the discretion of the user to validate any information provided including but not limited to, technical and nutritional data, potential shelf-life and storage requirements of the finished recipe.
