Pumpkin butter baby latte 🤎🧸

Ingredients

• 1 Freshly pulled espresso (double shot)
• 1/2 cup Oat milk
• 1/4 cup Trader Joe’s Non-Dairy Brown Sugar Oat Creamer
• 2 tablespoons Trader Joe’s Pumpkin Butter
• 2 tablespoons, plus extra for topping Torani caramel drizzle
• 1/4 teaspoon Pumpkin pie spice
• as needed Ice
• 1/4 cup Dairy-free whipping cream (chilled)
• 1 tablespoon Trader Joe’s Pumpkin Butter
• 2 teaspoons Torani caramel drizzle
• 1/8 teaspoon Pumpkin pie spice
• Pumpkin pie spice

Steps

1. Pull your espresso: Prepare one double shot of fresh espresso using your espresso machine.
2. Make the pumpkin caramel base: Stir together the Trader Joe’s Pumpkin Butter, Torani caramel drizzle, and pumpkin pie spice until smooth.
3. Build your latte: Fill a glass with ice. Add the oat milk, Trader Joe’s Non-Dairy Brown Sugar Oat Creamer, and pumpkin-caramel mixture. Stir well.
4. Add the espresso: Pour the fresh double espresso over the mixture and stir until creamy and combined.
5. Make the cold foam: Froth the dairy-free whipping cream, pumpkin butter, caramel drizzle, and pumpkin pie spice until thick and fluffy.
6. Top it off: Spoon the pumpkin-caramel foam over your latte. Finish with a sprinkle of pumpkin spice