Since it’s Pumpkin Month it’s about time we get some pumpkin goods up in here, am I right? As soon as the end of August starts getting near and the thought of September hits our consciousness, what does everyone start thinking about?
Don’t play, you know it’s true.
The concept I’m about to discuss is not one that I came up with, I have to acknowledge Mama Pea for this inspiration. Last fall she discovered that a pumpkin latte from Starbucks made with soymilk and no whip is in fact not vegan.
Apparently there is some dry milk or something similar in the pumpkin spice syrup used to flavor the coffee. I’m not really down with that. I’m not vegan by any stretch but my preference for dairy comes in the form of cheese. If I don’t want dairy and I’m actively trying to avoid it in food products, I really don’t appreciate having it snuck in behind my back.
A pumpkin spice syrup really doesn’t scream out that it requires milk, right? So why have it in there?
Mama Pea came up with her own pumpkin spice latte and I turned around and made my own version as well. It produces a rich creamy drink that is actually very filling! We have been enjoying pumpkin lattes ever since!
We typically have a pumpkin latte on the weekends when we have a bit more time to relax and enjoy morning coffee.
Andrea’s Pumpkin Spice Latte
- 1 1/4C Vanilla Soymilk (or vanilla nondairy milk of your choice)
- 1 1/2TBSP Pumpkin Puree
- 1tsp Ground Cinnamon
- 1/4tsp Ground Allspice
- 1/4tsp Ground Clove
- 1tsp Vanilla extract
- 1/4tsp Molasses
Toss all ingredients into a blender and blend until smooth and frothy. Makes enough for two mugs of pumpkin latte. Fill mug close to half way with pumpkin mixture, then add in your freshly brewed coffee. Stir and enjoy!
Want a pumpkin spice latte using a homemade syrup? Brandi just made some and she shares her technique! Check it out!
Happy Pumpkin Month!