Pumpkin Spice Latte Chia Pudding Recipes

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PUMPKIN SPICE LATTE CHIA PUDDING



Pumpkin spice latte chia pudding image

All the flavours you love in a pumpkin spice latte mixed up in a creamy chia pudding!

Provided by Jessica Hoffman

Categories     Breakfast

Time 10m

Number Of Ingredients 8

1/4 cup chia seeds
1/2 cup coconut milk (full-fat from a can)
1/2 cup almond milk
2 tbsp maple syrup
1/4 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp vanilla extract
coconut yogurt or whipped coconut cream to top (optional)

Steps:

  • Mix all the chia pudding ingredients together in a bowl for 1-2 minutes until everything is well incorporated.
  • Cover and place in the fridge to firm up for at least 2 hours, or overnight.
  • Top with coconut yogurt or whipped coconut cream, and a sprinkle of cinnamon.

Nutrition Facts : ServingSize 1/2 recipe, Calories 265 calories, Sugar 14g, Fat 17g, SaturatedFat 9g, Carbohydrate 26g, Fiber 8g, Protein 5g

PUMPKIN SPICE LATTE



Pumpkin spice latte image

Get cosy with a pumpkin spice latte, perfect for cold autumn and winter nights. With ginger, cinnamon, nutmeg and pumpkin flavours, it's a real treat

Provided by Anna Glover

Categories     Drink

Time 10m

Number Of Ingredients 6

2 tsp pumpkin purée
pinch of ground cinnamon, plus extra to serve (or use pumpkin spice)
pinch of ground ginger
pinch of ground nutmeg
30ml espresso or strong coffee
250ml milk (any will work)

Steps:

  • Put the pumpkin purée in a large heatproof glass or mug. Stir in the spices and espresso or strong coffee.
  • Heat the milk in a saucepan over a low heat until steaming and frothy. Pour into the glass or mug, and spoon over any froth. Stir to combine, then dust with more cinnamon or some pumpkin spice before serving.

Nutrition Facts : Calories 185 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 16 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.28 milligram of sodium

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  • Open the can of coconut milk; remove the coconut cream top from the can and add it to a small bowl. Pour 3/4 cup of the liquid milk into a different large bowl, this will be used to make the pudding. Reserve the remaining liquid in the can, and transfer to the fridge with the bowl of coconut cream (separately). These will be used to make the coconut whipped cream topping.
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