Pumpkin Spice Pick-Me-Up

I love all things pumpkin, so naturally I just made this pumpkin spice latte to cheer up my dreary, rainy day of studying in Maine. I’m sure you’ve had the infamous Pumpkin Spice Latte from Starbucks — it’s sweet, rich and full of that pumpkin flavor. Maybe it’s just me, but I think it’s a tad too sweet and a bit rich, even though I love how delicious the flavors are. I found a recipe on Pinterest for a copycat PSL, when searching for ideas to transition into fall; this Almond Milk Pumpkin Spice Latte version seemed worth a try.  The key to this drink is to froth the pumpkin-almond milk mixture before serving to get that perfect latte consistency. (“Frothing” almond milk beforehand also seems like a great idea to create a non-diary and just plain latte. New idea for a latte recipe?)  This almond milk pumpkin spice latte is the perfect cold weather pick-me-up — yum!

Ingredients (serves 1).

• 1 shot of espresso, about 1 oz.
• 1-2 T canned pumpkin puree
• 1/2 c unsweetened vanilla almond milk, like Silk *
• 1/4 t of pumpkin spice mixture, which is equal parts of:
  • Cinnamon
  • Nutmeg
  • Pumpkin pie spice
• 1-2 t agave nectar or sweetener (optional)

* NOTE: for a  more rich or sweeter flavor, use sweetened almond milk, fat-free half & half mixed with skim milk, just skim or milk of your choice.

Directions.

1. In the “short” Magic Bullet cup or in a mini food processor or blender, combine almond milk, pumpkin puree and spices.  (Note: The spices do not readily dissolve, which is why I only add 1/4 t, but the next step will help mix in the spices as well.)
2. Mix pumpkin milk mixture well and until slightly frothy. Then heat the pumpkin milk on the stovetop or in the microwave.
3. While heating the pumpkin milk, brew one shot of espresso. (I used my Tassimo to make this. Strong coffee can also be substituted.)
4. Top espresso with the hot pumpkin milk.
5. Stir in agave nectar or sweetener of your choice.
6. Serve immediately and enjoy!

Adapted from “Vegan Pumpkin Spice Latte” on Averie Cooks. She uses lots of pumpkin puree and spices, which I found overwhelming; the spices just “floated” in a thick layer on top, BUT be sure to give this recipe a try if you’d like a more prominent spice profile!