Thanksgiving is full all things that capture the senses - vibrant fall colours, tastes of roasted turkey, and the warm smell of fall spices. Maybe that's why Pumpkin Spices Lattes are enjoyed by so many - its everything Thanksgiving in a mug! We've been making these homemade vegan pumpkin spice lattes all weekend, it seems we can't stop! We love that we know exactly what's going into our homemade lattes, instead of a pump of sweet who-knows-what you get at Starbucks or Tim Horton's. Here's the recipe, lt us know what you think:
- 3 tablespoons unsweetened pumpkin purée
- 1 teaspoon pumpkin pie spice
- 2 cups cashew milk (or any plant-based milk)
- 2 1/2 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup brewed espresso or strong coffee
In a small saucepan, heat the pumpkin puree, maple syrup, vanilla extract & spices over medium-low heat. Stir constantly to combine well & prevent from burning. Warm for 1-2 minutes.
Turn up heat to medium and add the cashew milk. Whisk for 3-4 minutes, until heated throughout. (don't boil)
Place mixture in a blender. Blend on high until smooth, about 1-2 minutes. (This will make the milk frothy too)
Add 1/4 cup hot espresso/coffee to each mug & pour pumpkin spice mixture on top.
*Optional: Top with vegan whipped coconut cream and grated nutmeg. Enjoy!