The vegan version of the fall staple
I was devastated when I became vegan over four years ago and learned that my favorite fall Starbucks coffee drink was not vegan. The pumpkin spice syrup that Starbucks carries contains dairy:( I’ve gone four seasons without a pumpkin spice latte and just today decided it was time to change that! Maybe because today the weather has FINALLY started to feel a bit like fall. Don’t get me wrong, LA weather is by far the most perfect weather I’ve ever experienced, but you just can’t quite get in the mood for fall recipes when it’s over 95 degrees. Here’s my vegan version of the fall favorite:
- 2 TBS of pumpkin puree without seasoning (I found this nifty Fig Food pumpkin puree box at Whole Foods)!
- 1 cup plus 2 TBS vanilla flavored coconut milk (or any other non-dairy milk of your choice)
- 1/2 tsp of ground cinnamon
- 1/4 tsp of vanilla extract
- 1 tsp of agave nectar
- pinch of nutmeg
- pinch of allspice
Simmer the all ingredients (except for the full cup of coconut milk) in a sauce pan. Only include 2 TBS of the coconut milk. Add the mixture to a couple shots of espresso or regular coffee. This is up to you how much coffee flavor you want to taste. Heat the cup of coconut milk and use a frothing wand to froth the milk. Add the coconut milk to the pumpkin spice mixture and coffee. Sprinkle cinnamon and enjoy!
This was way too easy…I’ll be drinking a lot of these this fall:) Look out soon for a vegan pumpkin pie recipe, my favorite!