Recipe:
2.5 Cups Lavazza Espresso
*I usually use Nadal French espresso, but didn't want to waste it on this in case this wasn't good*
2 Cups of Fresh Nut Milk
1/4 Cup of Heavy Cashew Cream
1/4 Cup Canned Pumpkin (I used Trader Joe's organic pumpkin)
Note: next time I plan to use a real pumpkin
1/3 Cup sugar (try not to use white sugars)
Note: I don't add sugar to my nutmilks or cream, so you may want to add more to your own taste
1/2 teaspoon Vanilla
again - you may want to add more if you don't add sugar to your nutmilks and creams
1/2 teaspoon Pumpkin Pie Spice
Optional: Whipped cream for the top -
Nut whipped creams are harder to make super whippy, so I just don't.
Put all the ingredients (minus whipped cream) in a slow cooker on high
Use a wire whisk to mix everything.
Cover, leave for 2 hours stirring at about the hour mark.
Ladle into cups.
Top with whipped cream or nutmeg.
Relax and Be happy.
RECIPE FOR NUTMILK
1 cup of nuts to 4 cups water.
(I prefer like 3/4 C Cashews to 1/4 C Hazelnuts)
Blend for 1 minute on high in a Vitamix or Blendtec.
Strain through a nutmilk bag.)
RECIPE FOR CASHEW CREAM
Soak 1 Cup Cashews for 6-10 hours in water. Drain.
(you can used the reserved water, I never do)
Blend in highspeed blender with 1 cup water for about 30 seconds checking consistency.
Add water for your personal consistency. 1 cup is enough for me.
****NOTE: always start with 1 cup and only add a little at a time
- you can't take it away and then you'll just have more nutmilk.
