It’s been Fall for a few days now, so I think I’m required to start posting pumpkin-based recipes. Here’s my first one! Pumpkin Spice Latte from Happy Herbivore.
Note: If you don’t like the texture or feeling of drinking the pumpkin pie spice, or if you don’t like a lot of residue at the bottom of the cup, you should mix your pumpkin latte in a large liquid measuring cup then run it through a fine mesh strainer to filter out the spice particles. I’m not a huge fan of the feeling of the spices in my mouth as I drink the coffee, so I usually strain it through cheesecloth (or a mesh strainer at minimum) after I allow the spices to sit with the coffee for several minutes.
Servings: 1 cup
- 1 cup hot, freshly brewed coffee (no added flavors is best, otherwise use vanilla or pumpkin)
- about ½ or a little less, cup unsweetened plant-based milk (plain or vanilla)
- 1 tbs. maple syrup, more if you want it really sweet!
- 1 tsp. pumpkin pie spice
- Optional: Serve with cinnamon sticks for added cinnamony flavor, or sprinkle cinnamon or more pumpkin pie spice on top
Pro tip: Don’t add the milk straight from the fridge or it instantly cools off your coffee. Warm it up a little in the microwave first!
Brew coffee, pour in milk and everything else, mix mix mix. Done!