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Here’s the original copy for this post:
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yep.
[Recipe]
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But I decided I’d fill ‘er out with a bit more drivel, explain in a little bit more depth just how amazing this is.
So I may be a basic white girl–living out the very first reason–but I don’t care. As I was explaining to Katie of Veggie and the Beast, whoever wrote that article simply does not comprehend the glory that is fall. They’re just jealous, because they’re vegan and can’t have pumpkin spice lattes and they don’t look cute in scarves. Hmph.
Channeling a little Regina George and, representing “basic white girls” everywhere who love fall for damn good reason, I just want to know… why are you so obsessed with me?
Defensiveness aside, if you’re reading this post, it’s because you get it. You get how brilliant pumpkin and their spices mingle with fresh espresso, how sipping a pumpkin spice latte amidst that first crisp breeze feels like total relief from the oppressive summer heat and humidity, how combos like yoga pants and knee-high boots are soon to follow.
The only trouble is.. if you’re vegan, there are no pumpkin spice lattes from Starbucks in your near future. Starbucks includes milk products in the syrup, so there’s really no soy-ing around that problem. That was, until, I developed the vegan and refined-sugar-free pumpkin spice latte.
Enough basic white girls gifs for one post? Duly noted.
I was pretty amazed at how beautifully this recipe actually came out, and I can’t possibly imagine going back to the $4.76 monster from Starbucks. Instead, I’m content to sit at home on my new porch (thanks, honey!), sipping away on my way-less-than-a-buck concoction, feeling guilty about neither the nutritional yield of the ingredients nor the ethics in question.
There’s just a smidge of pumpkin in the syrup, giving it that gorgeous color and pumpkin taste without overpowering the mixture in its texture. The spices are simmered just long enough to infuse the syrup with their dreamy aromas and cozy warmness. I used a nut milk bag to strain the syrup since cinnamon isn’t water-soluble and would otherwise sort of always float around in your latte. That’s fine, if that’s what you’re into, but I recommend straining the syrup thoroughly with either a nut milk bag or a couple layers of cheesecloth.
When it’s finished, the syrup is actually incredible versatile and works well with a smidge of almond milk in your morning coffee or even as a major component in some vegan ice cream (working on that recipe, you fine people!). The agave is so versatile on its own, without any overpowering flavors, that I loved having a batch on hand.
You don’t need a fancy espresso machine for this–a stovetop percolator will work just fine–that’s what I use–or you could even go with strongly brewed coffee instead, if you’re not illin’ for a caffeine fix (like moi). Either way, just make it. I’m serious. Your life.. changed. You basic white girl, you.
Vegan Pumpkin Spice Latte
Ingredients
- 1 ½ cup agave nectar
- ½ cup water
- 2 teaspoons pumpkin spice
- 4 cinnamon sticks
- ¼ cup pumpkin purée
- ½ cup unsweetened , unflavored almond milk
- ⅓ cup freshly brewed hot espresso (or strongly-brewed coffee)
- 1 tbsp pumpkin spice syrup , to taste
Instructions
- Combine all syrup ingredients in a medium saucepan and place over medium-high heat. Bring to a boil then reduce heat and simmer for 10 minutes. Remove from heat and let sit for 10 minutes. Strain very well, using a nut milk bag or cheesecloth. Keep in an airtight container in the fridge until ready to use.
- To make latte: Froth milk with frother or do manually: heat almond milk over medium heat. Whisk vigorously until milk is foamy. Pour espresso into serving mug and stir in about 1 tablespoon pumpkin spice syrup, less or more to taste based on how sweet you like your espresso drinks. Pour milk into mug, holding foam back with spoon.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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How long does the pumpkin syrup last in the fridge? Like can I make it and drink it over the course of a week? It looks sooo good!
This looks so incredible!! How do you think it would turn out with coconut milk instead of almond? I have the boxed cereal coconut milk…? 😀
I’m sure that would be fine! It will definitely lend a bit of coconut flavor, but if you don’t mind that, it will be delish!
I love how you “healthified” this drink! Looks so frothy and creamy. Yum. So excited for pumpkin season. 🙂
Thanks! I know, right? I can hardly stand it!
Fantastic. Who even needs Starbucks?!
Not us, that’s who! 😀
I’m so obsessed with you because you dish up these brilliant recipes, relentlessly! OMG! Cheryl. This is ridiculous! Although I’m not quite ready for pumpkin…as I’m still working on all the zucchini, I am officially now in the mood! Thank you very much 😀 ! WoW, WoW, WoW!
I was actually inspired by your chocolate zucchini muffins to make a zucchini pumpkin muffin – so macro, right? Ha, I wish. I know I’m a little ahead of the weather when it comes to autumn but ahh, I can’t help it!! And hey, I’m so obsessed with *you* because you dish up these brilliant recipes, relentlessly! It’s like a match made in heaven 🙂
I finally roasted and pureed up a few of my last remaining pumpkins. After freezing most of it, I realized that I’ve yet to make your pumpkin latte! I am sippin on a cup as I type and it is fabulous! The pumpkin comes through and the spices shine. I didn’t have any Agave, so I used 1 C of granulated sugar. Now I wish I would have held back more pumpkin from the freezer and trippled this recipe! It’s a keeper! I think I’ll whip up another batch before my Christmas day brunch I’m hosting! Thank you, Cheryl!
Yay! I’m so glad you made this and liked it Traci. You totally upped its ante with that fresh pumpkin, too.. of course you did! You’re the best 🙂
Yum!! yay to this vegan awesomeness. my lactose intolerant insides thank you 🙂
And to them I say, you are so welcome! Haha 🙂 Thanks Natalie!
Looks so tasty! Can’t wait to have one or a hundred. 😉
You’re the only one who gets to winky-face me without getting sent to the spam folder
Yum! That’s all I have to say. Oh, and I’d let the cinnamon float around in my lattes because I’m totally cool with that.
You WOULD be! Just kidding 😀 That made no sense but it seemed like the right (aka, weird) thing to say. Without straining, this syrup would be ready in a heartbeat! Thanks M 🙂