Creamy vegan pumpkin spice latte
Creamy, decadent and delicious vegan pumpkin spice latte. Made with coconut milk. Gluten free and vegan
Ingredients
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Servings: 1
Ingredients
- 1 cup canned coconut milk (full fat, not lite)
- 2 tbsp maple syrup
- 2 tbsp pumpkin puree - not pumpkin pie filling
- ½ tsp pumpkin pie spice
- 1 tsp vanilla
- Double shot of espresso or ½ cup strongly brewed coffee
Instructions
- Pour coconut milk, pumpkin pie spice, vanilla, pumpkin, maple syrup and coconut milk (basically everything except the espresso) into a blender and blend for one minute. This will make the latte frothy
- Pour mixture into a pan and heat on low while stirring
- Prepare your espresso or strong coffee
- Combine the pumpkin spice milk with the espresso in a mug.
- Top with vegan whipped cream and ENJOY!
Video
Notes
Double or triple the pumpkin spice coconut milk blend and store it in a mason jar in the fridge. Have it ready to go each morning. Just brew a fresh shot of espresso to go with it each day.
Shake the can of coconut milk well, before opening, to make sure the cream and coconut water mix well.
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The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.