As pumpkin season has finally arrived, pumpkin spice lattes are among the most popular drinks. If you're vegan or dairy-free and want to enjoy pumpkin spice lattes, we have got you covered with this great recipe!
1tablespoonmaple syrup or agave nectar. Feel free to add more
Prevent your screen from going dark
If you plan to add coffee or espresso, prepare at this time and set ity aside.
Blend everything in the blender for 10-15 seconds.
Simmer. To a small saucepan, add the mix. Bring to a simmer. Briefly whisk and serve.
Note: A slight separation is natural with both the pumpkin and plant milk, so whisk as needed to smooth.
Add coffee or espresso directly to your cup or glass.
Taste and adjust flavor as needed, adding more spices to taste, espresso coffee to get a more robust coffee flavor, or maple syrup for sweetness.
Add all ingredients to the blender, add ice and liquify for 10 seconds. Alternatively, if you want to keep the ice cubes instead of making a Frappuccino, add the mix directly from the blender to a mason jar with a lid and shake vigorously to combine. Then add ice, secure cover, and shake vigorously to combine — about 30 seconds.
Serve as is. You may also top it with coconut whipped cream and a pinch of nutmeg, cinnamon, or pumpkin pie spice.
Drink cold: store cooled leftovers in the fridge for up to 1 week. I like making 4X the amount and saving it closed with a lid. Then I shake the jar before serving. It is extra creamy and thick.Drink warm: pour into a saucepan and whisk while reheating on the stovetop. You can also use your microwave, although I never use it, as we avoid microwaving food by all means.