When season starts to get cool, you can bet that’s when we start making the Sweet Laurel PSL! It’s so simple and made in a blender, it’s practically a winter smoothie!
Pumpkin Spice Latte
Serves 4
Ingredients
Pumpkin spice latte
6 cups almond or coconut milk
1/4 cup pumpkin puree
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
3 dates
1 teaspoon vanilla extract
2 cups freshly brewed coffee (optional)
Coconut cream
1 can coconut milk, refrigerated overnight
1 tablespoon maple syrup
1 teaspoon vanilla extract
To make the PSL:
Place coconut or almond milk in a blender, along with remaining ingredients. Blend on high, about 2 minutes
Heat mixture over the stove until desired temperature is reached
Pour into 4 mugs and top with coconut whipped cream. Recipe below.
To make the coconut whipped cream
After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract.
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