Vegan Pumpkin Spice Latte Recipes
VEGAN PUMPKIN SPICE LATTE
If you have a little bit of leftover pureed pumpkin, this is a good way to use it up. Fore more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Beverages
Time 10m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan, place milk, coffee and pureed pumpkin and heat until it is about to boil.
- Transfer the liquid to a blender, add the remaining ingredients and blend.
- Pour into two large mugs and dust some cinnamon.
- Infuse love and serve!
Nutrition Facts : Calories 193.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 43.9, Sodium 126.9, Carbohydrate 13.1, Fiber 0.3, Sugar 0.4, Protein 8.6
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- This recipe has the ratios of each ingredient that I felt was perfect after testing it 3 times. Enough coffee for a rich taste, but not so much that it overpowers the milk. Too much coffee takes away from the actual "latte" part. Make sure to use a strong coffee though, as this will obviously make a difference in the end result. Creamy milks will yield the richest taste, as watery milks will not dissolve the spices as well or taste as authentic.
- Add the liquid to a small pot over medium-low. Once it comes to a gentle simmer, cook for 1-2 minutes, continually whisking, just to heat through. That is enough, don't overcook it. We aren't trying to thicken or reduce it.
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