When the frost is on the Pumpkin (Latte)

Vegan Pumpkin Spice Latte Recipe

by Nicole Gulotta for Thrive Market
Well here we are again at that time of year when the leaves start changing colors, football is back, the baseball pennant races are heating-up and pumpkins will be popping-up lattejpgeverywhere.  Yes everywhere you turn you will see something infused with pumpkin whether it be pie, pancakes, muffins, beer/ale, shampoo, etc., etc.  To help ease you into this pumpkin wonderland here is a delicious Pumpkin Spice Latte recipe that is certain to get your taste buds pleased. 
Cool fall mornings call for hot, steamy lattes. Our seasonal sip starts with a pour of your favorite coffee, then whisks in pumpkin purée, spices, and a touch of syrup for sweetness. Top off this dairy-free drink with a dollop of coconut cream. It’s a delicious way to get your pumpkin spice fix all season long.
Pumpkin Latte
Serves 2
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  1. For the latte
  2. 2 cups Califia Farms Almond Milk Barista Blend
  3. 2 tablespoons pumpkin purée
  4. 1 tablespoon maple syrup
  5. 1 tablespoon ground cinnamon
  6. 2 teaspoons ground ginger
  7. ½ teaspoon ground nutmeg
  8. ¼ teaspoon ground cloves
  9. 1 cup Califia Farms Cold Brew Concentrate
  10. For the toppings
  11. Ground cinnamon, optional
  12. Star anise, optional
  13. Coconut cream, optional
  1. Add almond milk, pumpkin puree, maple syrup, and spices to a deep sauce pan over medium heat.
  2. Whisk until blended and heated. Using a hand-held immersion blender, carefully blend until milk starts to foam.
  3. Turn off heat. Fill 2 mugs with ½ cup coffee each and warm in microwave for 1 minute. Divide the milk mixture between two mugs.
  4. Top with a sprinkle of cinnamon, star anise, and coconut cream, if using.
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