Description
A delicious and creamy vegan pumpkin spice latte made with pumpkin puree, warm spices, and dairy-free milk, perfect for a cozy autumn treat.
Ingredients
Scale
Main Ingredients
- 1 tablespoon pumpkin puree
- 2 tablespoons pure maple syrup
- 1/4 teaspoon pumpkin pie spice
- 3/4 cup Barista oat milk or other creamy plant milk
- 2 shots espresso or 1/2 cup strong brewed coffee
- Dairy-free whipped cream for topping
Instructions
- Prepare Coffee: Pull your espresso shots or brew your coffee and set nearby.
- Warm the Mixture: In a small pot over medium heat, add the pumpkin puree, maple syrup, pumpkin pie spice mix, and oat milk. Whisk frequently as it warms, but do not let it boil.
- Add Coffee: Once warm, turn off the heat and add your espresso or coffee. Taste and add more maple syrup if desired for sweetness.
- Blend for Froth: Blend the warm mixture using an immersion blender or regular blender for 30 seconds until frothy, which is optional but recommended.
- Serve: Pour into a mug, top with dairy-free whipped cream, and sprinkle a little more pumpkin pie spice on top if desired. Enjoy!
Notes
- For a creamier and richer beverage, use canned coconut milk instead of oat milk.
- To keep it caffeine-free for kids, replace the coffee with more non-dairy milk.
- You can substitute maple syrup with organic granulated sugar if preferred.
- Double, triple, or quadruple the recipe to make enough for a group.
- If pumpkin spice mix is unavailable, use 1/4 teaspoon cinnamon plus tiny pinches of ginger, cloves, and nutmeg, or just cinnamon alone.
Nutrition
- Serving Size: 1 cup
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
