Vegan pumpkin spice latte
A glance at the calendar and out the window quickly reveals: Autumn is here. The cool and mostly gray days are increasing, the streets are filling with colorful leaves, and pumpkins are finally making their way back into the autumnal kitchen. The weather invites us to cozy up at home on the sofa with a cozy blanket and a warm drink. And then the wonderfully spicy flavor of a fine, homemade pumpkin spice latte kisses our taste buds, no matter how rainy and unpleasant it may be outside. It's one of the most popular autumn drinks worldwide and has been transformed into a healthy version in this recipe: no added sugar, vegan, and without flavors or colorings.
Pumpkin spice latte with pumpkin puree with no added sugar
In our vegan latte, we use pumpkin spice and real pumpkin puree.
Tip: You can find ready-made, additive-free pumpkin puree in jars in the baby section of supermarkets and drugstores.
Instructions
1. First, mix all the ingredients for the pumpkin spice. For the pumpkin spice latte, you'll need 1 teaspoon. You can store the rest in an airtight screw-top or flip-top jar.
2. For the latte, add 40g of fine pumpkin puree to a large glass.
3. Then pour 1 teaspoon of the pumpkin spice and 2 tablespoons of Xucker Bronxe over the pumpkin puree.
4. Heat the almond milk (or any alternative) in a milk frother and pour it into the prepared glass.
5. Brew a strong espresso and carefully pour it into the glass, ensuring the individual layers remain separate until serving.
6. Be sure to stir the pumpkin spice latte well with a long-handled spoon or glass straw before enjoying. For the ultimate flavor experience, top with vegan whipped cream.
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