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- 32 oz. oat milk (look for a barista brand with higher fat content and no added sugars)
- 1 thimble (about 1 tbsp.) fresh ginger
- 2 cinnamon sticks
- 1/4 tsp. fresh nutmeg
- 16 oz. can pumpkin
- Espresso (see step 6 of directions)
Peel, slice, and smash the fresh ginger.
Use a microplane to grate the nutmeg.
Add the oat milk, ginger, cinnamon sticks, nutmeg, and canned pumpkin to a saucepan.
Heat over medium heat to bring to boil, then immediately drop the heat to keep at a simmer for 15 to 20 minutes, stirring frequently. (Consistent stirring will prevent the pumpkin from sticking to the bottom of the pan as it caramelizes.)
Strain the mixture through a fine mesh colander. Store in the refrigerator for up to six days.
When ready to use, place your preferred amount of the flavored oat milk (about 8 ounces) in a mug and heat to warm. If you have a handheld frother or emersion blender, use it to add a foamy touch. Pour over espresso and enjoy. If desired, add pure maple syrup for additional sweetness, or a sprinkle of cinnamon or fresh nutmeg.