(MEATLESS MONDAYS/VEGAN RECIPES) Vegans want to enjoy pumpkin spice lattes, too! The drink’s demand is clearly apparent given the recent petition to Starbucks asking for a dairy-free option, so I figured this would be a good time to share my own recipe for pumpkin spice syrup.
This recipe packs in more pumpkin than most vegan and non-vegan recipes and is a little light on the spice, so feel free to spice it up according to your taste. I have replaced condensed milk with a combination of almond milk and vegan powdered sugar, making the syrup creamy and similar to the Starbucks version. This recipe makes more syrup than necessary for the single latte serving so you can continue to enjoy it all week long! — Global Animal
Pumpkin Spice Latte
Yield: 1 serving
- 1 cup Almond Milk
- 1/4 cup Vegan Powdered Sugar
- 8 pitted Dates
- 1 tsp Pumpkin Pie Spice (or 1/4 tsp each of Cinnamon, Nutmeg, Ginger, and Allspice)
- 1/2 cup Pumpkin Puree
- 1/3 cup Almond or Soy Milk
- 1/3 cup Espresso or Strong Coffee
- 3 tbsp Pumpkin Spice Syrup
Heat all of the syrup ingredients in a pan over low heat. Once it starts to bubble, transfer to a food processor and blend together until smooth. If you do not care for the grittiness of the spice, you can filter it out now that the taste is infused in the syrup. You can use a fine cheesecloth or even a coffee filter to sift out the spices from the liquid. Store leftovers in the fridge in a mason jar or similar airtight container.
Prepare the espresso/coffee. While it brews, heat the almond or soy milk in the microwave for 30 seconds at a time until it is hot but don’t let it boil. If you have a milk frother, you can froth the milk once it’s heated.
Pour the espresso in a mug and add the pumpkin syrup. Stir. Then pour in the almond milk and spoon the froth on top. If desired, sprinkle more pumpkin pie spice on top.
Visit my blog at Vegan Avenue for more information on low cost milk frothers and espresso makers.