Low FODMAP Pumpkin Spice Latte

Total time15 min

Prep time5 min

Cook time10 min

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Ingredients

2 servings

For the pumpkin spice syrup

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.
Farmer's Market Organic Pumpkin Puree, 15 oz Kroger 100% Pure Canned Pumpkin Puree Goya Organic Pumpkin Puree - 15 Oz Farmer's Market Organic Pumpkin Puree 365 by Whole Foods Market Pumpkin Puree, 15 oz
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2 tbsp granulated sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
⅛ tsp ground nutmeg
1 pinch ground cloves
¼ cup water
½ tsp vanilla extract

For the latte

2 shots espresso (about 2 oz total)
2 cups whole milk

For serving

whipped cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
ground cinnamon, for dusting (optional)

Instructions

1
Combine the pumpkin purée, sugar, cinnamon, ginger, nutmeg, cloves, and water in a small saucepan over medium heat, whisking until the sugar dissolves and the mixture is smooth and just beginning to simmer, about 3–4 minutes. Remove from heat and stir in the vanilla extract. Set the syrup aside.
2
Brew 2 shots of espresso using an espresso machine or stovetop moka pot and divide evenly between two large mugs.

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