Dairy-free Drink Gluten-free Seasonal Vegan

PUMPKIN SPICE LATTE

September 23, 2019

Cooler temps, shorter days, cozy nights, soup season, leaves falling, pumpkins and pumpkin spice lattes. Happy first day of Fall! My favorite season of the year!

I love pumpkin spice lattes. Starbucks version is good but I am not a fan of the ingredients in their syrups. I have found some coffee shops who make their own pumpkin spice syrup with real simple syrup and pumpkin spice flavors and to me these taste a million times better and more authentic to the “pumpkin pie” taste.

Honestly, making a delicious creamy pumpkin pie spice latte at home is really simple. This is my favorite warm cozy drink in the Fall. Move over matcha latte its all about the pumpkin spice latte now. 🙂

I use the pumpkin pie spice from Trader Joes which has the perfect combo of pumpkin pie spices. Regular or dairy-free milk of your choice will do but my favorite is the Califia Farms coconut-almond milk. REAL pumpkin puree gives this latte a more authentic pumpkin pie flavor. SO GOOD. Slightly sweetened with maple syrup and a touch a vanilla to balance the flavors. You can add espresso or skip this entirely if you prefer to not have any caffeine and the taste is just as delicious. And if you want to make this latte creamier add a dollop of whip cream or my favorite So Delicious cocowhip, YUM!

I hope you enjoy this recipe and please remember to use #platefulnutrition so I can see your yummy creation!

Yields1 Serving

 1 cup Califia Farms Coconut-almond milk
 2 tbsp pumpkin puree
 1 tbsp maple syrup
 1 tsp vanilla extract
 1 tsp pumpkin pie spice
 single or double shot espresso
 dollop of So Delicious Cocowhip

1

In a small sauce pan, whisk milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until warmed to your desire

2

Remove pan from heat and stir in espresso, if using. Pour into mug and add dollop of cocowhip on top.

DIETARY:
- vegan, gluten-free and dairy-free if made as is
- omit espresso if you want this caffeine free

Ingredients

 1 cup Califia Farms Coconut-almond milk
 2 tbsp pumpkin puree
 1 tbsp maple syrup
 1 tsp vanilla extract
 1 tsp pumpkin pie spice
 single or double shot espresso
 dollop of So Delicious Cocowhip

Directions

1

In a small sauce pan, whisk milk, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until warmed to your desire

2

Remove pan from heat and stir in espresso, if using. Pour into mug and add dollop of cocowhip on top.

DIETARY:
- vegan, gluten-free and dairy-free if made as is
- omit espresso if you want this caffeine free

PUMPKIN SPICE LATTE

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