Here’s a vegan spin on Stabucks’ Pumpkin Spice Latte.
2 cups soy milk
2 Tbsp canned pumpkin
2 Tbsp raw sugar or honey
1 Tbsp vanilla extract
1/2 tsp pumpkin pie spice
1-2 shots espresso (about 1/4 cup of espresso or 1/2 cup of strong brewed coffee if you don’t have an espresso machine.)
Directions: In a saucepan combine milk, pumpkin and sugar or honey and cook on medium heat, stirring, until steaming. Remove from heat, stir in vanilla and spice, transfer to a blender and process for 15 seconds until foamy. If you don’t have a blender, don’t worry about it – just whisk the mixture really well with a wire whisk.
Pour into a large mug or two mugs. Add the espresso on top.
Optional: Top with coconut whipped cream and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top?
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