Vegan Pumpkin Spice Latte with Coconut Whipped Cream

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Tis’ the season for pumpkin overload and you know what? I’m diggin’ it! I absolutely love this season and all the flavors that come along with it. After being obsessed with Starbucks Pumpkin Spice Latte for many years, I was determined to make a dairy and refined sugar-free version I can enjoy more often and at home. I found Frontier Co-op’s Pumpkin Pie Spice at Whole Foods and I’ve been sprinkling it on EVERYTHING! Feel free to adjust the sweetness to your liking. Let me know if you try it!

xo,

Vee

Pumpkin Spice Latte

Ingredients:

  • 1 cup of almond or coconut milk
  • 2 tablespoons of canned pumpkin purée
  • 1/2 teaspoon of vanilla bean powder or vanilla extract
  • 1/2 teaspoon of pumpkin pie spice ( I used this one)
  • 1 tablespoon of coconut sugar or sweetner of choice
  • 1 or 2 shots of espresso or 1 cup of strong brewed coffee

Make it:

  • In a small sauce pan over medium heat whisk together almond milk and pumpkin purée until combined — let simmer for 2 minutes
  • Add in pumpkin pie spice, vanilla bean powder, coconut sugar and whisk together
  • Lastly add espresso or strong brewed coffee into a blender with the mixture and blend until it’s all combined
  • Top with some coconut whipped cream (recipe below) and a little sprinkle of pumpkin pie spice and enjoy!

Notes:

You can add the coffee to the sauce pan and whisk together with the mixture to combine but adding everything to a blender gives it a nice frothy finish!

How to Make Coconut Whipped Cream:

Ingredients:

  • 1 can of full fat coconut milk 
  • 1/4 teaspoon vanilla bean powder or vanilla extract
  • Optional: 1 tablespoon of powdered sugar

Make it:

  • Place a can of full fat coconut milk in the refrigerator overnight
  • 10-15 minutes before whipping your coconut cream chill a bowl in the refrigerator
  • Take the coconut can out the refrigerator and scoop out the cream part that built up on the top of the can. Leave the liquid behind and reserve for smoothies!
  • Add coconut cream, vanilla and sugar to mixer and beat until nice and creamy!

Notes:

Use coconut cream immediately or store in the refrigerator. The coconut whipped cream will harden in the fridge but that’s okay! Give it a quick mix. It will keep for about a week.

*Recipe adapted from Pop Sugar Food

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