vegan pumpkin spice latte
I kinda promised myself that I wouldn’t post a pumpkin spice latte recipe on the blog. There are just so many of them out there that I didn’t want to really join the masses. But uh…yeah…
I really had no intention of posting this on the blog until Babyface kept mumbling in between sips, “Oh my god, this is so good.” and “this tastes like Butterbeer”. Any girly coffee drink that makes Babyface happy is definitely blog worthy. After he got over how good it was, he immediately started to think of what kind of alcohol would be good in it. Because that’s what he does. The alcohol will have to wait until after the elimination diet, but this one is elimination diet friendly (we used decaf coffee).
Ahhh, the first pumpkin can of the season.
I can guarantee you are going to read this recipe and be all like,”two tablespoons of vanilla? That has GOT to be a mistake.” I promise it isn’t! The rich vanilla flavor is part of what makes a pumpkin spice latte so PSL-y. Of course, if you aren’t on the vegan/decaf train, you can just as easily use cow’s milk and fully-leaded coffee in this recipe. It’s pretty customizable. Just stick to the two tablespoons of vanilla. I beg of you.
Vegan Pumpkin Spice Latte
Save yourself the hassle and expense of dropping into your local Starbucks this Fall and instead make the beloved PSL at home using ingredients you probably already have on hand.
- 2 cups non-dairy milk (I used unsweetened vanilla almond milk)
- 1/4 cup pumpkin puree
- 3-4 tablespoons maple syrup
- 2 tablespoons vanilla extract
- 1/4 teaspoon pumpkin pie spice (plus more for garnish)
- 2/3 cup strongly brewed coffee
- In a medium saucepan over medium heat, whisk together milk, pumpkin and maple syrup until well combined. Heat until warmed through and frothy. Remove from heat.
- Stir in vanilla, pumpkin pie spice and coffee. Whisk rapidly until latte is frothy.
- Pour into mugs and sprinkle top with more pumpkin pie spice if desired.
Do you ever make fancy coffee drinks at home?