Vegan Spicy Pumpkin Cappuccino
A vegan and healthier option for one of the most famed recipes which you should try making at home this winter season. It's a tasty, delicious and very simple recipe to give a festive feeling.
30ml espresso (also can try Moka pot coffee)
200ml almond milk
3 tsp pumpkin puree
Nutmeg (pinch of)
Cinnamon 1 stick
In a pan take almond milk, honey, pumpkin puree, cinnamon stick and nutmeg and boil it in medium heat.
Once the milk starts boiling, remove it from the fire and also remove the cinnamon stick.
Pour milk mixture into a French press and just push and pull the plunger 6-8 times to get nice silky and smooth texture foam.
Take a shot of espresso or Moka pot coffee into a serving mug, pour the milk with foam over espresso.
Make sure you get a thick layer of milk foam top, if you can't manage to get it by pouring then just scoop it with a help of spoon
For garnish, add whipped cream on the top and sprinkle some freshly grated nutmeg.
This simple diet-friendly latte is flavourful, easy to make, and with an amazing aroma.
200ml French press Coffee
Pinch of freshly grated nutmeg
3 small cinnamon stick
Demerara Sugar for sweetness
200 ml milk
Combine the water and spices in a saucepan, cover and simmer for 3-4 minutes.
Add the demerara, milk and bring to the boil.
Remove from the heat and stir in the coffee. Strain to remove the spices and pour the coffee into a coffee mug or glass.
For more creamer options add a swirl of whipped cream on the top, sprinkle some demerara and cinnamon.