Golden Tahini and Pumpkin Latte with Aquafaba Whipped Cream
- Prep Time: 30 Min
- Cook Time: 5 Min
- Total Time: 35 minutes
- Yield: 2 Servings 1x
Description
This remixed pumpkin latte swaps most of the usual warm spices for fresh turmeric root and tahini. Aquafaba is just a fancy word for the liquid from canned chickpeas. It can be whipped and used to make a whole host of vegan treats, including meringues and, in this recipe, a substitute for whipped cream. Because the recipe makes so much (it’s not really worth it to make tiny amounts of aquafaba whipped cream), you can dollop the remaining whipped cream onto a parchment-lined sheet pan and freeze it. The dollops can be used for future lattes or as a garnish for vegan desserts, no thawing required.
Ingredients
For the Whipped Cream:
Liquid from 1 can unsalted chickpeas (aquafaba)
¼ teaspoon cream of tartar
2 teaspoons vanilla
½ cup powdered sugar, sifted
For the Latte:
2½ cups unsweetened oatmilk
¼ cup pumpkin puree
2 tablespoons maple syrup
1” piece fresh turmeric, grated with a rasp grater
Two ⅛” thick ginger slices (peel can be left on)
½ teaspoon black peppercorns, coarsely cracked
2 tablespoons tahini
To Serve:
Ground turmeric
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment combine aquafaba and cream of tartar. Whip on medium speed for 5 minutes. With the mixer running, add the vanilla and beat 1 more minute. Add the sugar 1 tablespoon at a time until fully incorporated. Continue to beat until very light and fluffy, 10-12 minutes total. Refrigerate.
- In a medium saucepan combine oatmilk, pumpkin, maple syrup, turmeric, ginger, peppercorns, and tahini. Bring to a simmer, stirring frequently to dissolve tahini. Once it simmers, take off the heat, cover, and let sit for 10 minutes.
- Strain the oatmilk through a fine mesh sieve and divide between 2 mugs. Top with spoonfuls of whipped cream and sprinkle with turmeric.
Keywords: Golden Tahini, Pumpkin Latte, Aquafaba Whipped Cream
