A Clean Bake

Vegan Pumpkin Spice Latte

Dairy Free
Gluten Free
Paleo
Vegan
Whole 30
 

You can always tell for sure that the seasons have changed, as opposed to just entering a cold snap, by one simple litmus test: where the cat sleeps. If it is still summer, no matter how cool the day and how aggressive the air conditioning, the cat avoids the bed like the plague. If, however, it is fall or winter, you’ll be woken up several times throughout the night (if, that is, you sleep at all, but that’s a discussion for another day) by paws in your face and a dense, furry body trying to burrow directly into your ribcage for warmth. And so, after a cold, sleepless undoubtedly-fall night of being pawed in the face and ribs, only the promise of a (homemade) pumpkin spice latte is consolation enough to expend the effort necessary to get out of bed and face the day.

Yeah, I know: everyone and their mother/brother/dog walker has their own “totally authentic you’ll never know it’s not from Starbucks so easy DIY pumpkin spice latte”. Thankfully, this isn’t one of those totes-easy-you’ll-never-know copycat concoctions. You’ll know. You should know. This one contains actual pumpkin and no sugar, instead of artificial-pumpkin-impersonator-sugar-slurry. Instead of being airy and heavy and milky, it’s thick and spicy and silky and luxurious, like a morning pumpkin spice beverage should be but, in my experience, never really is when you get it at a coffee shop.
 
The thing about a #PSL (as the kids call it) is that it needs no introduction of explanation, and is too easy, and too much better than the store-bought variety, not to make it at home. So, shall we?

 

 

Pumpkin Spice Latte

Ingredients:

  • 3/4 cup vanilla almond milk
  • 1-2 teaspoons espresso powder (see note)
  • Heaping 1/4 teaspoon pumpkin pie spice
  • 1/4 cup pumpkin puree
  • 1 Tablespoon maple syrup (or to taste)
 
Cooking Instructions:
  1. Dissolve the espresso powder into the almond milk and bring to a scald (tiny bubbles around the outer rim). Do not let boil.
  2. Whisk in the remaining ingredients.
  3. Serve immediately.
Notes:
(1) I like strong coffee so I used 2 teaspoons of espresso powder, but you can use only one, or even a half, if you are more sensitive to caffeine.
(2) If you don’t have espresso powder, use 3/4 cup strong brewed coffee and reduce almond milk to 1/4 cup. Your latte will be a little thinner.
(3) Makes one large or two small lattes.


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Comments

  1. Colleen says

    I used to looove PSL’s but I haven’t had one in a few years. I’d go for a homemade version like yours any day over the one from the ‘buck (as I call it :))! Looks great.

    Reply

  3. Nancy says

    Nora, yaaaaaaas!!! This is the PSL that we need, not the drivel that Starbucks serves. I used to drink the PSL a LOT before I learned better. The last time I had it, I couldn’t even swallow more than a few gulps because it was so sweet and artificial. I can just imagine how satisfying your real version is. I love this!

    Reply

  4. Beth @ bethcakes says

    Nora, I love that you actually used pumpkin in this! I’m not a huge psl fan, and actually didn’t know that people referred to them as psl’s until like a month ago? Haha. This one sounds way better than anything from a coffee shop. 🙂

    Reply

  6. Justine@Cooking and Beer says

    This is just fabulous, Nora! I think I love your spin on a “psl” the absolute best. You go girl. Oh, and Cilantro, although a dog, is just like your cat! I swear I think he grows a foot each night! At least that’s what it feels like when I’m smashed into one corner of a king sized bed! Anyway, totally pinning this. Love it!

    Reply

  7. Ala Shih says

    That title was just everything I needed in my life at this very moment, Nora. Vegan AND sugar-free AND mega-delicious? Sign me up!

    Reply

  8. Monica Cheng says

    I like that this recipe doesn’t try to “copy” the Starbucks pumpkin spice latte, and I can imagine how much better the homemade version tastes, especially with the authentic ingredients (:

    Reply

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