Vegan Pumpkin Spiced Latte RecipeYay! Fall is here and that means pumpkin everything! My personal fave is chilly weather and a warm, sweet beverage and what better hot drink than a pumpkin latte! Unfortunately pumpkin lattes at coffee houses have dairy in them but with this recipe, you can enjoy the best drink of the season, dairy free!

  • 1 15-oz. can pumpkin puree
  • 2  cups soy or almond milk
  • 1/2 cups vegan condensed milk (recipe below)
  • 1/3 cup agave or natural sugar
  • 2 tablespoons pure vanilla extract
  • 1 tablespoons cinnamon
  • 1 teaspoons nutmeg
  • 1 teaspoons ground dried ginger
  • 1/2 teaspoons ground cloves
  • 1/4 teaspoons allspice

In a blender, combine all the pumpkin spice mixture ingredients. Puree for about 30 seconds.

To make latte: Pour 1/2 cup of the pumpkin mixture into a large mug. Microwave for about 20 seconds (or heat on the stove over medium heat), then add 1 cup of hot strong brewed coffee and stir. Add more hot milk if creamier consistency is desired. Sprinkle with cinnamon and top with vegan whipped cream for a decadent treat!

Vegan condensed milk

  • 1/3 cup plus 2 tablespoons boiling water
  • 1/4 cup melted vegan margarine
  • 1 cup powdered soy milk
  • 2/3 cup sugar (your choice of granulated sugar or agave)
  • 1/8 teaspoon vanilla extract

Pour the boiling water and melted margarine into a blender first. Follow with the powdered soy milk, sugar, and vanilla, and blend it all up for 30 seconds. Pour into a glass container and keep covered in your refrigerator until it thickens and cools.


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    and of course – fruit cupcakes.

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