This if by far my favorite coffee recipe, okay so it’s probably my only coffee recipe, but it’s awesome none the less! I have made the original recipe with great success, but the creative side always gets the best of me and I insist on adding my own touches to things. So here is my vegan version of this recipe.
- Shot of Espresso
- 1 Cup of Almond Milk
- 2 Tablespoons of Pumpkin Puree
- 1 Tablespoon of Maple Syrup
- A few dashes of Vanilla
- A few dashes of Pumpkin Spice
Begin by making your espresso. I will leave the espresso making up to you as machines vary. While the espresso is brewing heat up the milk on medium heat on the stove-top. Add the pumpkin and maple syrup. Whisk until there are no lumps and the milk appears smooth. Whisk once or twice more during the heating process. Allow the mixture to heat up, but make sure the milk never gets to a boil. You want to heat the mixture until it begins to steam nicely. Turn off the heat, add espresso, and whisk until well blended. Remove from heat then add vanilla and pumpkin spice. Whisk again and pour into your favorite mug! Yummy! Enjoy!
-Use regular coffee instead of espresso
-Use tea instead of espresso
-Change the milk (rice, soy, etc.) I enjoy almond milk the most with my lattes though.
-Change the Sweetener (Stevia, perhaps?)
-Make it iced! Follow the recipe like usual, but brew coffee ahead of time and let it chill. Also, pour the final mixture over a cup of ice instead. Enjoy!
Until next time,