For many, the arrival of the pumpkin spiced latte is the official sign that fall is here. Save some bucks and calories and make your own plant-based version!
Technically, a latte is made with espresso and hot steamed milk; this iteration is not for the coffee snobs since it can be made without those "required" items. If you lack a milk steamer and an espresso maker, good-quality coffee and warm nut milk taste just as great.
Vegan Pumpkin Spiced Latte
- 1 cup warm nut milk of your choice (steamed, if possible)
- 2 cups freshly brewed coffee or 2 to 4 shots of espresso
- ½ cup pumpkin puree
- 2 to 3 tablespoons maple syrup (depending on how sweet you prefer your latte)
- 1 teaspoon cinnamon
- ¼ teaspoon vanilla bean powder
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon allspice
In a small pot, over medium heat, combine the coffee, pumpkin, maple syrup, and spices. Whisk until smooth. Transfer to mugs, top with steamed or warmed milk, and ground cinnamon, if you wish.
Alternatively, you can place all the ingredients into a blender and blend until smooth and creamy.
Miranda Hammer M.S., R.D., CDN is a New York City-based Registered Dietitian, chef, and founder of the clean-eating, healthy-living blog Crunchy Radish. She received her master's in clinical nutrition and dietetics from NYU, and completed chef training at the National Gourmet Institute for Health and Culinary Arts. Hammer's health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. She works with private clients on various nutritional and lifestyle issues as well as develops recipes and content for brands and media outlets.