Serves 1|Prep time 5 minutes|Cook time 10 minutes
Two of my favorite things to put in my mouth are pumpkin, and espresso. One is much better for me than the other, but together, they are the perfect blend of comfort and, uhm…jitters. Fall is a great time for pumpkin, but if I want a pumpkin latte, I usually have to make it myself, as Starbucks’ version is full o’ dairy. Boo, moo!
I don’t have an espresso machine or one of those fun froth machines. So how do I make a latte, you want to know?! That’s where the “cheap and easy” bit comes in. I make my “latte” with strongly brewed coffee, made in a French press, and a blender. If you have an espresso machine, sub out the coffee for 2 shots espresso.
½ cup strongly brewed coffee. Use 2 tbsp of coffee for every 6 oz water.
1 ½ half cups almond or soymilk
2 tbsp unsweetened canned organic pumpkin puree
2 tsp pure maple syrup
1/2 tsp cinnamon
¼ tsp ground ginger
pinch of nutmeg
1/2 tsp vanilla
Brew coffee. While coffee is brewing, continue on to step two.
Place non-dairy milk, pumpkin puree, maple syrup, cinnamon, ginger, nutmeg and vanilla in small pot on stove. Warm on low heat for 2-3 minutes, stirring.
Place pumpkin milk mixture in blender. Blend at high speed for 30-45 seconds, or until frothy.
Pour frothy pumpkin milk mixture into large mug. I’m talkin’ large here. Add coffee.
Sprinkle top of foamy latte with cinnamon. Enjoy on a lazy Sunday with a stack of vegan waffles, a friend, or a good book.