reading time: ca. 2 min
What is fall without Pumpkin Latte? (basically, what is life without Pumpkin Latte? but let's not get dramatic)
Following a vegan lifestyle doesn't mean you should have to restrict yourself from your favourite treats like a creamy spicy Pumpkin Latte. Just stay flexible and get creative!
Following a vegan lifestyle doesn't mean you should have to restrict yourself from your favourite treats like a creamy spicy Pumpkin Latte. Just stay flexible and get creative!
Easy Vegan Pumpkin Spice Latte
Preparation time: 5 min
Main ingredients: pumpkin, chai tea, milk
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo
Ingredients
½ cup of your favourite Chai tea, hot (obviously, if you like, go ahead and use freshly brewed coffee instead)
1½ cup plant-based milk of your choice, hot (nut milk, coconut milk, soy milk, rice milk...)
around 1/2 cup pumpkin purée
½ tsp pumpkin pie spice *
1 tsp organic orange zest (or sub for ½ cup orange juice)
3-5 soft dates, pitted and soaked in water for 10 mins
½ tsp vanilla extract (optional) (alternatively you can trade this for using vanilla-flavoured soy or almond milk)
a pinch of salt
a dash of pumpkin spices, to garnish
also
- a blender or food processor
- a mesh strainer
- a hand foaming tool for some milk foam (optional)
*Make your own pumpkin pie spice blend by mixing 4 tsp ground cinnamon, 1 tbsp ground ginger, 1 tbsp ground nutmeg, and 1 tsp ground allspice. You can also add a bit of cardamom or ground cloves.
Instructions
#step 1: Place pumpkin purée in your blender or food processor, along with all other ingredients except for the milk. Blend on high power. It's fine if the purée is still a bit grainy, since you are now going to run it through a strainer.
#step 2: Using a fine mesh strainer and a teaspoon, strain the thick purée into your cup. This is the one step that requires a bit of time and patience. Keep a bowl close by to transfer your pulp to. Do so until your cup is filled with a creamy pumpkin spice drink. (you may need to rinse your strainer once or twice during the process since it tends to clog.)
#step 2: Using a fine mesh strainer and a teaspoon, strain the thick purée into your cup. This is the one step that requires a bit of time and patience. Keep a bowl close by to transfer your pulp to. Do so until your cup is filled with a creamy pumpkin spice drink. (you may need to rinse your strainer once or twice during the process since it tends to clog.)
#step 3: Warm up your milk and foam it, if desired, or simply pour it into the cup. Finish by garnishing with whipped cream or milk foam or just a sprinkle or pumpkin pie spice/cinnamon on top.
You can enjoy this drink heated up or over ice – it's really up to you. I had mine at room temperature (using hot tea and cold milk), and it was gone in seconds. So good!
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| left: plain soy milk, unfoamed. // right: vanilla soy milk, foamed. |
♥
Maisy
4 Comments
ich hab noch nie einen kürbislatteprobiert.. aber wir haben neulich einen kürbis vom bauern gehotl und ich hab den komplett zu kürbispurree verarbeitet - das kann man supergut einfrieren... ich glaub das is voll giel, wenn man mal im sommer etc lust auf so ein getränk hat.. dass man sich das toll portionieren kann *_*
ReplyDeleteich hab wiederum noch nie kürbispürree gemacht, ha ha! was wohl daran liegt, dass ich eigentlich immer Hokkaido nehme, den man halt entweder mit schale kochen oder eben sogar roh essen kann... was macht man denn noch so kürbispürree? außer pumpkin spice latte natürlich :P
DeleteThank you for sharing at our TGIF Link Party at A Peek Into My Paradise. I hope you will be back to link up another awesome post this week!
ReplyDeleteCathy @ http://apeekintomyparadise.blogspot.com/
Oh my god i just stumbled upon this comment and kind of re-discovered your website! Thank you for the kind comment, and i'll be joining your link parties again, starting next week!!
Deleteall the best ~
maisy