It is that time of year again where the leaves are turning, the air is cooler, and what better way to warm you up than a cozy cup of vegan pumpkin spice latte.
1 1/2 cups vanilla almond milk or coconut milk
1-2 shots espresso OR 1/2 cup strongly brewed coffee
1 1/2 Tbsp. canned pumpkin (unsweetened)
1/2 tsp pumpkin pie spice OR cinnamon/nutmeg
1/2 tsp vanilla extract
Sweeten with organic sugar or organic coconut palm sugar
Dash of cayenne (optional, but recommended!)
Sweet Pumpkin Foam:
1 tsp. canned unsweetened pumpkin
1/4 cup warm almond milk or coconut milk
1 tsp. or organic maple syrup or organic sugar
Dash of spice
Tool: hand foaming tool
1. In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last.
2. Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don’t clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside. Optional: I like to get my base mixture extra fluffy by whipping with my foaming wand a few times. A few nice bubble foam for the top.