Super excited to have a recipe on my blog today, especially because it’s ~vegan~ (aka healthy and fancy). I’m not vegan, but I really like incorporating vegan recipes into my life, and I try to avoid buying animal products whenever I can. Sidenote: Is anyone else headed to SoCal VegFest in Costa Mesa, California next weekend? 🙋
I think this is an awesome (and affordable) alternative to Starbucks’ Pumpkin Spice Latte. My addiction to Starbucks is usually at an all-time high in the fall and winter, which means my wallet is suffering right now. The seasonal drinks are just so good… There’s a Starbucks on my college campus, and sometimes I’ll find myself there in the middle of the night with no recollection, clutching a chai latte and I’m like, “How did I get here?!” (Just kidding). But actually, I knew it was becoming a problem when the barista recognized me, had my order memorized, and not only knew my name, but could also spell it correctly. When Starbucks employees start to learn your name, that’s when I draw the line and think an intervention is necessary. 😂
Anyways, I was thrilled when I found this recipe (and even more thrilled when it actually tasted good). Sometimes healthy substitutes tend to change the outcome of a meal. I learned this the hard way when I made a pizza last weekend with soy, dairy-free cheese, and it ended up tasting like cardboard. (I’m still on the search for a good alternative that is actually edible, so if you know of one that I should try, please comment below!) xx
Although I altered the recipe to my own liking, I found the original recipe from Katie who runs Wellness Mama – an amazing blog that also has herbal remedies, organic beauty diy’s, and other natural living tips. She’s an incredible person and also has a cookbook coming out in December!
Again, you can always adopt the recipe however you like – I tried to include suggestions for both vegans and non-vegans in my version below!
WHAT YOU’LL NEED
- 1 cup of milk / I am using a brand called Ripple, which is 100% plant-based. It’s lactose free, gluten free, and vegan. It also has zero sugar and 50% more calcium than milk. Basically, it’s the holy grail of milk alternatives. Other milks, such as almond, coconut, rice, etc. work just as well. If you’re not concerned about making the drink vegan, then traditional milk will also have the same outcome!
- 1 tablespoon of canned pumpkin
- 2 teaspoons of vanilla extract
- ½ teaspoon of pumpkin spice
- ¼ cup of strong coffee or espresso
- 1 teaspoon of maple syrup (can add more to taste) / I wanted to note that a non-vegan alternative could be honey. 🍯🐝 I love honey, but feel terrible about the production. I feel a little less terrible using ethically and transparently sourced honey, though.
- Whipped cream + chocolate syrup (optional) / These toppings are going to make the drink non-vegan, but there are always replacements! I used Ricemellow Cream and actually made my own chocolate syrup using coconut milk, sugar, cocoa powder, coconut oil, and vanilla extract (more on that here, if you’re interested).
As for actually making it, simply blend all of your ingredients together (minus the whipped cream and chocolate syrup). Then, heat the mixture. You can do this by simmering a pot for 4-5 minutes on your stove, or by putting it in the microwave for about 2 minutes. Lastly, I topped my drink with Ricemellow Cream, chocolate syrup, and cinnamon.
Much love, and thanks for reading! 💗