Vegan Pumpkin Spice Latte

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Vegan Pumpkin Spice Latte

I had some leftover pureed pumpkin after making a no-bake vegan pumpkin cheesecake whose recipe was posted the other day, so I made this vegan pumpkin spice latte. If you have a little bit of leftover pureed pumpkin, this is a good way to use it up. Of course, the pumpkin spice latte at Starbucks is a nice treat, but you can save money and control the type and amount of sugar if you make it at home!

Ingredients:

2 cups non-dairy milk (I used almond milk)
1/2 cup strongly brewed coffee or coffee alternative such as Teeccino
3 Tbsp pureed pumpkin
2 Tbsp erythritol, xylitol or other sweetener
1/2 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp coconut creamer or soy creamer (option)
Extra cinnamon for dusting

Instructions:

  1. In a saucepan, place milk, coffee and pureed pumpkin and heat until it is about to boil.
  2. Transfer the liquid to a blender, add the remaining ingredients and blend.
  3. Pour into two large mugs and dust some cinnamon.
  4. Infuse love and serve!

Servings: 2

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