Recipe is from an IC Safe Cookbook
Ingredients
1-2 tbsp canned pumpkin
2 tbsp vanilla extract
1/4 tsp cinnamon
1/4 tsp ginger
1 cup soymilk
1 tbsp Silk® creamer, optional
3 tsp honey, sugar or sweetener to taste
1/2 cup strong low acid coffee or herbal coffee substitute
Instructions
In a saucepan, heat soymilk, Silk® creamer, sugar and pumpkin puree until steaming. Stir in vanilla, cinnamon and ginger. Remove from heat. Blend with a hand blender until thick and foamy. Pour into a large mug, along with the brewed coffee. Top with a sprinkling of ground nutmeg.
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