Dairy-free Pumpkin Spice Cappuccino (Edit recipe)

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The Pumpkin Spice Latte is the first sign of fall, with its warm and cozy vibes. While there's nothing inherently wrong with the mainstream versions of this drink, I wanted to make a lower sugar, dairy-free version. And for me, my coffee order is always a cappuccino. It reminds me of living in Rome, so I get one any chance I get. This Pumpkin Spice Latte is a great way to welcome fall.

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PREP TIME

10 minutes

COOK TIME

5 minutes

INGREDIENTS

5

Serves: 1

Ingredients

2 Tbsp Espresso
8 oz Cornmilk - Maizly
1/2 tsp Vanilla Bean Paste
1/2 tsp Pumpkin Pie Spice - Primal Palate
1 Tbsp Honey

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by grinding your coffee beans extra fine. If you have an espresso machine, pull a single or double shot. If you don't have an espresso machine, a strong small cup of coffee will work too.
Measure 8oz of Maizly original, and heat to about 160 degrees.
Put the Maizly in a liquid measuring cup, adding in the honey, vanilla bean paste, and Primal Palate Pumpkin Pie Spice. Whip using a hand frother until the volume has approximately doubled.
Carefully pour the whipped Maizly over the espresso, then dust with a little more pumpkin spice. Serve immediately.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	194
Fat:	7 g
Carbohydrates:	31 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	167 mg
Fiber:	8 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated for total recipe.