Now that the ghosts and ghoulies have gone to bed, and the mercury has dropped here like a lead balloon, here’s a lovely way to use up some of the inevitable discarded pumpkin from Hallow’een, in a soothing and restorative way – as a pumpkin and coffee latte drink, delicately flavoured for warming comfort.
I know that some surgical groups advise that you steer clear of coffee after WLS surgery and some don’t. Some say if you do have then use decaffeinated coffee. Some simply recommend as a treat or ‘so many per week’ – always heed their advice to you. I am fortunate in that my team do not have hard and fast rules on this and some 9 years out of surgery have been given the green light for this occasional treat.
The recipe should make about 3-4 lattes depending upon the size of your cups or mugs, but any pumpkin mixture can be stored in the refrigerator in an airtight container, but do reheat before adding your coffee. I used Nespresso coffee capsules (each making about 40 ml coffee) to top up the warm pumpkin mixture, then sprinkled with cinnamon before serving. Adjust if your coffee capsules makes a different quantity. I have used half-fat coconut milk but you can use full-fat if you prefer or a different formulation.
I won’t pretend that as a basic recipe this has a great deal of protein in it but you can add some unflavoured or flavoured protein powder to the pumpkin milk if liked. I have tried with unflavoured but also with Pumpkin and Chia Seed Protein Power from That Protein, details here and it was delicious (I generally use it in a shake and also in porridge/oats) and it really boosted the protein content appreciably.
PUMPKIN SPICED LATTE
125 ml/½ cup unsweetened pumpkin puree (canned if fresh not available)
250 ml/1 cup half-fat coconut milk
1 tbsp agave nectar or sugar-free syrup
1/2 tsp vanilla extract
4 coffee capsules or pods (I used 4 Diavolitto Nespresso ones)
ground cinnamon to sprinkle
- Mix the pumpkin with the coconut milk and agave syrup in a pan over a medium heat. Whisk well to combine and heat for about 5 minutes.
- Remove from the heat, stir in the vanilla and set aside until ready to use.
- To make, fill each serving glass or mug two-thirds of the way up with the warm pumpkin milk mixture. Insert a coffee capsule and brew your coffee in the usual way to top up the cup.
- Sprinkle with cinnamon to serve.
WLS PORTION: 1
V suitable for Vegetarians
CALORIES PER PORTION: (without protein powder) 63
Image courtesy of http://www.nespresso.com