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Drink recipe · from the recipe book

Velvety Maple Pumpkin Cardamom Cappuccino

Silky pumpkin and toasty almond butter thicken warm almond milk into a velvety, maple-sweet base under a cardamom and ginger foam, with bold espresso beneath.

Velvety Maple Pumpkin Cardamom Cappuccino

Ingredients

  • 4 shots120 gEspressofreshly brewed, 4 shots
  • ¾ cup (180 ml)200 gAlmond milk, unsweetened
  • ⅓ cup100 gPumpkin puree, canned
  • 1 tbsp20 gAlmond butter, no salt addedstirred smooth
  • 1 tbsp24 gMaple syrup
  • ¼ tsp0.5 gGround cardamom
  • ⅛ tsp0.3 gGround ginger
  • a pinch0.2 gSalt

Steps

  1. In a small pot off the heat, whisk the pumpkin puree, almond butter, maple syrup, cardamom, ground ginger and salt with a splash of the almond milk until completely smooth.
  2. Whisk in the rest of the almond milk and warm over medium heat, whisking often, until steaming but not boiling, about 5 minutes.
  3. While the milk warms, brew the espresso and pour half into each of two warmed mugs.
  4. Take the pot off the heat and whisk briskly, tilting the pot, for about 1 minute until foamy, or use a handheld frother.
  5. Pour half of the hot pumpkin almond milk into each mug over the espresso, holding back the foam with a spoon, then spoon the foam on top and serve hot.

Contains: Tree nuts.

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

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