Get ready for fall with this delicious vegan Pumpkin Spice Latte! Just a fraction of the cost of a fancy store-bought latte, and you get to control the ingredients!
Author: Sarah De la Cruz
8-12oouncesunsweetened milk,I like soy, oat, and almond milks best!
2teaspoonsmaple syrup(see notes)
dash of ground clove and nutmeg,very tiny!
Add pumpkin, espresso, maple syrup, cinnamon, cloves, and nutmeg into a large measuring cup. Whisk together.
Add a splash of non dairy milk and whisk until incorporated.
Add remaining milk and whisk together completely.
Serve over ice, OR heat the mixture by microwaving or transferring to a small pot on the stove and heat til barely boiling.
Whisk and serve (if you serve hot you may want to skim the foam off the top)!
For a sugar free version omit the maple syrup. Instead, place the pumpkin, espresso, spices, non dairy milk in a blender, and add two pitted dates. Blend until smooth, then serve over ice OR heat and serve warm.