Whip up your own gluten-free and lactose-free pumpkin spiced latte, topped with lactose-free whipped cream just in time for the arrival of autumn!
 

Yield: 1 cup
Prep time: 3 minutes
Cook time: 2 minutes

Lactose-Free Pumpkin Spice Latte

This time of year all I need is my favourite autumn accessory: a pumpkin spice latte. I hear you laughing, "A drink as an accessory?!" Believe me; with as often as I've got a homemade latte clutched in my hands, it certainly is an accessory! This pumpkin spice latte is different, though, it's completely lactose free--from the frothy milk inside to the crown of whipped cream on top. And I'm warning you: it's pretty much life.

Oh and one more thing before we get to the ingredients list, don't be tied down by my measurements. Everybody likes their coffee differently. Use as much sugar as you like or no sugar. Make it a triple espresso if want it stronger or even opt for decaf coffee instead. Your brew; your rules!

Ingredients:

For the latte
1/4 cup lactose-free single cream
1/2 teaspoon ground cinnamon + extra for dusting
1/2 teaspoon ground nutmeg
1 teaspoon sugar
1 teaspoon instant espresso powder
2 teaspoons brown sugar (or as much sugar as you take in your coffee)
30ml hot water
70ml lactose-free cow's milk or dairy-free milk
Need a conversion? Use this handy chart.

Gluten-Free Pumpkin Spice Latte

The popular pumpkin spice latte served at Starbucks isn't necessarily gluten-free. While there are no gluten-containing ingredients in the lattes, the syrups and the toppings could be subject cross-contamination during manufacturing. But don't be bummed! Because you can totally whip up your own gluten free and lactose free or dairy free pumpkin spice latte at home! It's so easy!

Instructions:

1. Boil the kettle.
2. Warm the milk in the mug you will be drinking from by placing it in the microwave for one minute.
3. Scoop out the espresso powder into an espresso cup or another mug. 
4. Add the nutmeg and ground cinnamon to the espresso powder.
5. Pour 30 ml of boiled water over the espresso powder and stir. Set aside.
6. Spoon the brown sugar (if using) into the warm milk and then froth for about 30 seconds. Do not let the frother touch the bottom of the mug and remember to slowly lift it up and down so that all the milk gets foamy.
7. Pour the spiced espresso through a sieve and into the milk. (This is so your drink isn't gritty with bits of spices that didn't dissolve fully in the hot water.) Stir well.
8. Pour the cream into a bowl with the sugar and whisk until whipped cream texture.
9. Dollop the sweetened whipped cream on top of the latte and sprinkle over extra cinnamon before serving.