So we are about to get basic over here. Pumpkin Spice Latte kind of basic. Before October ends, we thought we should share the best PSL that you can easily make at home (and that is dairy free and vegan!). This special coffee drink is perfect to whip up on a chilly fall morning and takes 5 minutes longer than your regular old cup of joe. If you aren’t already over all things pumpkin then this easy recipe is for you (and if you are, well, there is only a week left until all things Christmas start to happen!). This latte pairs perfectly with our Spiced Pumpkin Bread or Pumpkin Pie Chia Pudding.
½ cup strong black coffee
½ cup unsweetened vanilla almond or coconut milk
¼ tsp pumpkin pie spice
2 Tbsp organic canned pumpkin
1 Tbsp maple syrup
¼ tsp vanilla extract
Optional: Coconut Whipped Cream
1 can full fat coconut cream (refrigerated over night)
1 tbsp maple syrup
1/4 tsp vanilla extract
Mix all ingredients in a small sauce pan on medium low heat. Stir until the mixture is smooth and latte is hot (avoid bringing it to a boil).
Pour into a mug and garnish with a sprinkle of cinnamon and coconut whipped cream (directions below).
Directions for coconut whipped cream:
Take your coconut milk out of the fridge and turn the can upside down, opening it from the bottom. Pour off the liquid that has separated to the top into a container and refrigerate (this coconut water is great in smoothies). Carefully scoop out the thick creamy milk into a mason jar, this is the part you will use for the recipe.
Add the maple syrup and vanilla to the mason jar and shake vigorously for a few minutes until ‘whipped’.