This creamier and decadent version of the Pumpkin Spice Latte is perfectly magical, and it's a great treat for Mabon. Why a white pumpkin? Well, when the fairy godmother in Cinderella enchanted the pumpkin, it turned white. So obviously, it's just magical. You have to try this Cinderella Latte Recipe with White Pumpkin this year. I believe you just might feel enchanted.

Ingredients

1 tablespoon white pumpkin puree (or sub orange pumpkin puree)
1 cup non-dairy milk (I used coconut milk, but rice or soy will also work fine)
1/2 cup strongly brewed coffee (or sub 2 shots of espresso)
1-2 teaspoons pumpkin spice, plus more for garnish
1/2 teaspoon finely grated, fresh ginger
splash of vanilla extract
2-3 tablespoons coconut sugar (or sub regular white sugar, honey or maple syrup)
1/4 cup coconut milk chilled overnight
1 tablespoon powdered sugar

Directions

Step 1

Start a pot of coffee.

In a small pot or sauce pan, slowly warm milk. Before it boils, stir in pumpkin puree, sugar, vanilla extract and pumpkin spice.

Whisk constantly.

Once it reaches a very light simmer, add in the freshly ground ginger. Stir for one more minute, then remove from heat.

Step 2

Remove chilled coconut milk from refrigerator. It should be semi-solid, like consistency of slightly melted ice cream.

In a small bowl (a cereal bowl works fine) use a rubber spatula to empty chilled coconut milk. Add powdered sugar.

Use a hand blender or a standing blended, whip coconut milk until fluffy and light.

Step 3

In a large mug, combine stovetop milk mixture with strong coffee.

Spoon coconut whipped cream on top of drink. It will sink to the bottom, then float back to the top. At first, it looks a little wonky (you’ll see what I mean), but after about 30 seconds or a minute, it turns into a lovely white foam.

Finally, sprinkle a little pumpkin spice on top for garnish.

Serve and enjoy!