PUMPKIN SPICE FROZEN LATTE WITH VEGAN WHIPPED CREAM

It’s been an unintentional reoccurring theme, that I follow my Fit Foodie Finds Friday post with a post that goes along with the theme. This week it was all about the latte. If you missed it, here’s the link to 4 spectacular (gluten free) latte inspired recipes.

I’ve seen lots of hot latte recipes going around the blog-o-sphere, so I thought I’d mix it up and try something a little contrary to the season. A FROZEN latte!

I used Family Fresh Cooking’s Vegan Whipped Cream basic recipe, but added some cinnamon. SO GOOD and such a great flavor combination: pumpkin pie spice

To make the vegan coconut whipped topping you only need a few ingredients. A can of full fat coconut milk, some stevia, and cinnamon. Whip it on high for 5 minutes and you have fluffly goodness. *Make sure the coconut is chilled before you do so, or you may encounter disaster! Again, I used Marla’s step by step method.

This the first time I’ve ever opened a can on full fat coconut milk. All of the coconut fat will come to the top and there will be some liquid on the bottom. That’s what ^ is.

Today’s photography was inspired by a food photography e-course I recently finished by my good blogger friends Dana and John over at Minimalist Baker. I am doing a more in-depth review on this course in tomorrow’s post!

One little secret I did learn from Dana and the e-course is…FILL IT TO THE BRIM.

This might sound silly, but it’s true. Things look so much better if you fill it to the brim.

Hot lattes no more!

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