Eosinophilic Esophagitis Friendly Dairy Free Pumpkin Spice Latte

Total time15 min

Prep time5 min

Cook time10 min

Eosinophilic Esophagitis Friendly Dairy Free Pumpkin Spice Latte

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Ingredients

2 servings

2 shots (2 oz) espresso or strong brewed coffee
Starbucks Espresso Roast 100% Arabica Dark Roast Ground Coffee Bag - 12 Oz Cafe Bustelo Coffee Ground Espresso - 10 Oz LavAzza Caffe Espresso Medium Roast Ground Coffee illy Coffee Illy Blend Arabica Ground Medium Roast Espresso - 8.8 Oz Starbucks Espresso Roast Whole Bean
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2 cups oat milk
3 tbsp pumpkin purée
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp vanilla extract

For serving

non-dairy whipped topping, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
pinch of ground cinnamon, for serving (optional)

Instructions

1
Brew 2 shots of espresso (or about 4 oz of very strong coffee) and set aside.
2
Combine the oat milk, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat, whisking until smooth. Heat until steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.

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