Low FODMAP Maple Pumpkin Spice Latte

Total time15 min

Prep time5 min

Cook time10 min

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Ingredients

2 servings

2 cups milk of choice
Lactaid 2% Reduced Fat Lactose Free Milk Lactaid Lactose Free Whole Milk Half Gallon Lactaid 1% Lowfat Milk, Lactose Free Lactaid Lactose Free Whole Milk 96 fl oz Lactaid 2% Reduced Fat Milk 100% Lactose Free
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Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
2 tbsp pumpkin purée
Ingredient note
A serving of up to about 1/3 cup of pumpkin puree is low in FODMAPs. This recipe contains only about 1 tablespoon per serving, making it likely Low FODMAP. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
2 tbsp maple syrup
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground turmeric
⅛ tsp ground nutmeg
1 pinch black pepper
½ tsp vanilla extract
1–2 shots brewed espresso or ½ cup strong brewed coffee, per serving

For serving

ground cinnamon, for dusting (optional)

Instructions

1
Combine the milk, pumpkin purée, maple syrup, cinnamon, ginger, turmeric, nutmeg, and black pepper in a small saucepan over medium heat, whisking to fully incorporate the pumpkin. Heat until steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.
2
Remove the saucepan from the heat and stir in the vanilla extract.

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