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Vegan Pumpkin Spiced Latte Recipe

The other morning I stepped outside and smelt autumn. That burnt, cold, leafy smell, you know the one. I can't describe it, but ever since I've been wrapped up in layers, keeping cosy with a hot water bottle and popping the kettle on at every opportunity. 

But one thing hasn't been the same. This is my first autumn being vegan and in case you didn't know, Starbucks Pumpkin Spiced Lattes are not an option anymore. So I decided to spend my Sunday afternoon creating my own. And it was so easy and tasted so good that I just had to share it!

This will make enough for two averaged sized mugs, so make sure to adjust the volumes to suit you.

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Vegan Pumpkin Spiced Latte
Forget Starbucks and try this vegan-friendly alternative.
  • 1 1/2 cups Sweetened soya milk
  • 1/2 cup Strongly brewed coffee
  • 1 1/2 tbsp Canned pumpkin purée
  • 1 tbsp Cinnamon
  • 1 tsp Nutmeg
Prepare your coffee and pour into a small pan.Turn on the heat and keep it low, adding your pumpkin purée and soya milk.Stir in your spices and simmer for about 5 minutes. Making sure not to let the mixture boil as this will make it thicken.Optional: If you want to froth up the milk you can whisk gently for a few minutes.Taste and add any addition spices or sweetening agents. Take off the heat and pour into your mugs.
Prep time: Cook time: Total time: Yield: 2 servings

Here's to a fabulously vegan winter! Kick back, bundle up and enjoy. And if you do make this for yourself, then please take a photo and let me know! Tweet me @slightgem.

Gem. x