Pumpkin spicy latte

I wasn’t use to drink this kind of drink before. In fact, latte, flat white… don’t really exist in France. I discovered this array of drinks for the first in New Zealand. Now I often enjoy a flat white while working, or a caroub, maca and Amazonia chocolate protein hot drink for easy to-go breakfast. Actually last night I was at this time drinking a lavender latte in a popular restaurant in Christchurch.

If you just start the low FODMAP diet, you may wonder what food left! Indeed, the low FODMAP diet may seems quite restrictive at first. But don’t you worry, low FODMAP recipes can be as fulfilling as “normal” meals. Drinks are even more enjoyable!



    • 3 tbsp canned or fresh pumpkin puree (make fresh from Japanese pumpkin or Kabocha squash)
    • 250 ml low FODMAP milk*
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/8 tsp all spice
    • 1/8 tsp ground cloves
    • 1/8 tsp black pepper (freshly ground) if tolerated
    • 1 tbsp pure maple syrup (add more to taste)
    • 3 tbsp strong black coffee or tea (optional)
    • 1/2 tsp vanilla extract
    • 3 tbsp whipped cream or whipped coconut cream (no canned) (optional, for serving)

*Lactose free milk, almond milk, hemp milk, macadamia milk, quinoa milk, rice milk (3/4 cup or less per serve), soy milk made from soy protein (not whole or hulled soybeans),  coconut milk (1/2 cup or less per serve no canned)


Make the pumpkin puree if needed. Peel, deseed and dice the pumpkin into small cubes. Cook in a pressure cooker or in a pan with a bit of water.

Place the milk into a small saucepan and bring to a gentle simmer with the coffee or tea if using and vanilla. Whisk in the puree, cinnamon, ginger, nutmeg, all spice, cloves, black pepper, and maple syrup. It’s normal for the milk and puree to separate a little bit so whisk as needed to keep it smooth.

Taste and add another splash of maple syrup if needed.

Serve as is. For the greedy ones, top with whipped cream or stir through some whipped coconut cream.

You can also make this in bulk and keep in the fridge for up to 5 days. The mixture will separate as it cools so just whisk it back together as you heat it in a pan.





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