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Vegan Pumpkin Spice Latte

Cook Time 3 minutes
Servings 2

Ingredients

  • 2 tbsp almond butter
  • 2 cups water
  • 1 date
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup
  • 4 tbsp canned pumpkin
  • 1/2 tsp cinnamon ground
  • 1/4 tsp nutmeg ground
  • 1/4 tsp ginger ground
  • 1/4 tsp clove ground
  • 1 cup instant coffee
  • pinch salt
  • sprinkle pumpkin pie spice
  • shaved chocolate optional

Instructions

  1. First start by making your homemade almond milk by blending the almond butter, water, date and vanilla in a high speed blender. I like to blend this for 2-3 minutes, I know that seems like a long time but it gets so creamy the longer you blend for.

  2. Mix the pumpkin, maple syrup, spices and the almond milk you just made in a small pot on medium low heat on the stove top. I like to use a whisk and whisk the shit out of it to get it nice and frothy.

  3. While the spiced milk is slowly heating up, boil some water in a kettle and make 1 cup of instant coffee. If you have a coffee maker or espresso machine you can use any coffee you like. Split the coffee (1/2 cup each) in two mugs. Put a pinch of salt in the coffee. The salt helps with the acidity of the coffee and makes it nice and smooth.

  4. Make sure you dont let the spiced milk on the stovetop get to a boil, you want to heat it slowly. Once warm, distribute the spiced milk evenly in the two cups of coffee.

  5. Sprinkle with pumpkin pie spice (mix of the cinnamon, clove, ginger, and nutmeg). Option to grate some dark chocolate over top. I used Lindt 90% dark chocolate and used my microplane to grate it on top.

Recipe Notes

  • The above recipe makes two PSL.  You can decrease the recipe by half to make one cup or just have an extra large PSL to yourself!
  • I highly recommend following this recipe as written. Using store bought almond milk won't yield the same creamy, sweet result as making it yourself with almond butter.
  • If you don't have all those spices on hand you can use pumpkin pie spice, or improvise with what you have.
  • You can adjust the sweetness by either omitting the date from the almond milk or reduce the maple syrup in half.  Alternatively if you have a real sweet tooth you can increase the maple syrup.
  • I know it sucks opening a can of pumpkin only to use 4 tbsp of it, so you can store the rest of the pumpkin in your fridge in a glass container or make my pumpkin streusel muffins: