drinks, sweet

PUMPKIN SPICE LATTE WITH MARSHMALLOW CREAM TOPPING (vegan, gluten free)

Ingredients

For the marshmallow topping:
1/3 cup aquafaba*
1/3 cup icing sugar
2 teaspoons vanilla extract

For the latte:
2 cups soy milk
1/3 cup pumpkin puree
1 tablespoon brown sugar
1/2 teaspoon ground all spice
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1 cup coffee

Extras (optional):
1 cinnamon stick
1/2 teaspoon grated nutmeg

*Aquafaba is the liquid from a can of chickpeas.

Makes: 2 mugs

Method:

1. Place the aquafaba into a large glass bowl. Whisk for 5-10 minutes using an electric hand whisk, until soft peaks form. Add in the vanilla extract and slowly pour in the icing sugar while continuing to whisk. Place in the fridge while you make the latte.

2. Add the soy milk, pumpkin puree, brown sugar and spices to a saucepan. Stir over a low heat until hot.

3. Add the coffee, stir, and pour into mug or glass. Scoop the mallow cream into the top of the cup.

4. Top with a cinnamon stick and grated nutmeg.