Vegan Pumpkin Spice Latte
It's officially October, and that means we are well into Pumpkin Season! I mean… Fall or Autumn! What better way to kick off a great start to this colder weather than to share my Vegan Pumpkin Spice Latte recipe with you all?
BASIC, yes. But delicious? ALSO YES.
If you didn't already know, the pumpkin spice syrup at Starbucks in the US contains condensed milk. Therefore, even if you were to substitute the regular milk with soy, coconut, or almond, it wouldn't be vegan. But don't worry! Here's a super easy and healthy alternative that tastes just as yummy!
For 1 Large or 2 Small Servings, you'll need:
1/2 cup soy milk
2 oz (1 shot of espresso / coffee)
2 tablespoons pumpkin puree (NOT pumpkin pie filling)
1-2 tablespoons agave/maple syrup (depending on your sweet tooth!)
1/4 teaspoon vanilla extract
1/8 teaspoon pumpkin pie spice
1/8 teaspoon cinnamon (optional)
Also, if you want a little coco-whip, you can use that at the end.
All you need is a small pot or microwave to slowly heat up this mixture before blending it.
If you don't have a blender, you can also whisk it vigorously, use a milk frother, or shake it up in a mason jar vigorously before you add in the coffee. Plenty of options to get that froth and creaminess you desire!
In a small pot, pour in everything but the coffee or espresso.
Mix until you see some bubbles forming.
Turn off the heat and pour it all into the blender.
Blend until frothy - just a few seconds should do the trick. If you have a frother, you can use that instead.
Pour this blend into your mug along with the coffee.
Mix and add your coco/almond whip - sprinkle some extra cinnamon on top to garnish
You may also create a batch of this pumpkin spice creamer to mix into your coffee on busy weekday mornings.
Here is one for 4 servings:
2 cups soy milk
1/2 cup tablespoons pumpkin puree
1/4 - 1/2 cup agave/ maple syrup
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
I hope you found it helpful.