Dairy Free Pumpkin Spice Latte
Servings: 1
Ingredients
Pumpkin Latte:
- 2-4 TBSP or pumpkin spice syrup
- 2 espresso shots or 1/2 cup of espresso substitute*
- 1 cup oat milk heated and frothed
- Coconut whipped cream & extra pumpkin spice
Pumpkin Spice Sauce:
- 3 TBSP of Pumpkin purée
- 2 TBSP white sugar
- 2 TBSP packed brown sugar
- 5 TBSP oat milk Or any
- 1/2 tsp pumpkin pie spice or use homemade pumpkin spice listed in notes
- ⅛ tsp salt
- ½ tsp vanilla
Instructions
For the Pumpkin Spice Sauce:
- Measure all ingredients, except vanilla, into a small saucepan and mix together. Bring to a boil over medium high heat. Remove from heat and mix in vanilla. Use half of or 2-4 TBSP for this recipe.
For the Pumpkin Latte
- Heat the milk in a small saucepan until just starting to steam then froth. Or heat for about 1.5 minutes in the microwave then froth* (instructions in notes).
- Prepare your espresso shots or espresso substitute** (instructions in notes).
- Add the espresso into the cup with the pumpkin syrup and stir them well to combine.
- Pour the frothed milk over top.
- Top with coconut whipped cream and some pumpkin pie spice.
Video
Notes
Homemade pumpkin pie spice: 1/4 tsp cinnamon, ⅛ tsp ginger, 1/8 tsp nutmeg, ⅛ tsp cloves.
*Froth your milk: by pouring into a French press and plunging the press up and down for 1-2 minutes.
Or place in a glass jar with a lid and shake vigorously for 30-60 seconds. Oat froths the best for a non-dairy milk.
**Espresso Substitute: To make, grind coffee beans and place 2 1/2-3 TBSP of coffee grounds in a small cup. Pour about 1/2 cup of hot water over the grounds and let it steep for 3-4 minutes. Stir once during the steeping process. Then strain through a fine mesh strainer and a piece of paper towel and use in recipe.
You can also use 1/2 cup of double strength coffee.
Replace all the sugar with 1/4 cup maple syrup for a naturally sweetened drink.