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:
- 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.
- 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.)
- Mix pumpkin milk mixture well and until slightly frothy. Then heat the pumpkin milk on the stovetop or in the microwave.
- While heating the pumpkin milk, brew one shot of espresso. (I used my Tassimo to make this. Strong coffee can also be substituted.)
- Top espresso with the hot pumpkin milk.
- Stir in agave nectar or sweetener of your choice.
- 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!