Vegan Pumpkin Spice Latte
Ah, the pumpkin spice latte. Why wait for a single season when you can make it at home -- any time of year -- with the ingredients you choose? This recipe calls for real pumpkin puree and a fresh pumpkin pie spice blend. As a result, there may be some "settling" of ingredients at the bottom of your mug -- but at least it's free from chemicals, corn syrup and other processed ingredients. Nothing a good stir can't fix.
Pumpkin Spice Base Ingredients:
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2 cups vanilla soymilk (sweetened or unsweetened depending on taste)
1-2 shots espresso OR 1/2 cup strongly brewed coffee
2 Tbsp canned pumpkin (unsweetened)
1 Tbsp agave syrup (maple syrup, or choice of sweetener)
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
Pumpkin Foam Ingredients:
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1/4 cup soy milk
1/4 tsp canned pumpkin (unsweetened)
1 tsp agave syrup
A dash of pumpkin pie spice (same as used above)
A pinch of salt
1. Over low heat whisk all the ingredients together in a small sauce pan. Note: If you are using coffee add it directly to the pan now.
2. Stir all ingredients until simmering. Continue to whisk while heating as pumpkin dissolves to avoid clumps. When mixture comes to a slow boil remove from heat, pour into a serving mug. Set aside.
3. Whip pumpkin foam by heating all the ingredients in a tall circular glass until warm. Then whip into a foam with a hand foamer. (If you do not have one skip this step and add foam ingredients to base mixture.)
4. If you opted for espresso, add to base now. Top with pumpkin foam. Enjoy!
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