Pumpkin Spice Latte

Lamb Pita


• ¾ cup brewed coffee
• ¾ cup Rolling Meadow Dairy 3.25% milk
• 2 Tbsp pumpkin puree
• 2 Tbsp maple syrup
• ⅛ tsp ground cinnamon
• ⅛ tsp ground nutmeg, cloves, ginger (just 1 pinch of each in equal parts to make up the ⅛ tsp)
• 2 oz whiskey

Coconut Cinnamon Whipped Cream
• 1 14oz full can of coconut milk, refrigerated overnight • ¼ tsp cinnamon • 1 Tbsp maple syrup (or to taste)

Cooking Instructions

For coconut whipped cream
1. Remove can of coconut milk from fridge and open carefully ensuring to shake the contents.

2. You should see a thick layer of coconut cream that has risen to the top. Gently spoon off this layer into a mixing bowl, reserving the remaining milk for another use.

3. Whip cream until you get soft peaks. Add cinnamon and maple syrup until you get a texture similar to whipped cream.

For Pumpkin Spiked Latte
1. Combine coffee, milk, pumpkin puree, maple syrup and spices into a pot, and gently heat over medium heat.

2. In a large mug add whiskey. Top with warm coffee mixture. Stir to combine.

3. Top with coconut whipped cream.

For more great recipes visit www.rollingmeadowdairy.com