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Drink recipe · from the recipe book

Coconut Pumpkin Spice Cinnamon Steamer

A thick, velvety pumpkin-and-coconut warm almond milk with fresh ginger warmth, maple sweetness and a cinnamon dusting.

Coconut Pumpkin Spice Cinnamon Steamer

Ingredients

  • 1 cup (240 ml)260 gAlmond milk, unsweetened
  • ½ cup120 gPumpkin puree, canned
  • ¼ cup60 gCoconut milk, cannedstirred well
  • 1 tbsp24 gMaple syrup
  • 1 tbsp grated6 gFresh gingerthinly sliced
  • ¾ tsp2 gGround cinnamondivided
  • ⅛ tsp0.3 gGround nutmeg
  • ¾ tsp3 gVanilla extract
  • a pinch0.3 gSalt

Steps

  1. Slice the ginger and stir the coconut milk in its can so the cream and liquid are combined.
  2. In a small saucepan off the heat, whisk the pumpkin puree with three-quarters of the cinnamon, the nutmeg and the salt into a smooth paste.
  3. Slowly whisk the coconut milk, then the almond milk, into the pumpkin paste until no lumps remain, and add the ginger slices.
  4. Set the pan over medium-low heat and warm, whisking often, until steaming and just below a simmer, about 6 minutes; do not boil. Let it stand off the heat for 2 minutes to steep the ginger.
  5. Lift out the ginger slices with a spoon and discard them, then whisk in the maple syrup and the vanilla briskly until frothy.
  6. Pour into two mugs and dust the tops with the remaining quarter of the cinnamon. Serve hot.

Contains: Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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