Our weekend mornings aren’t complete without a good coffee. It’s a moment Martin and I like to take for ourselves; he takes care of the preparation and if the weather permits, we enjoy it sitting on our balcony, soaking in the sun.
With the last few weeks being so cold though, we’re kind of on a balcony strike, but it just means that we get to cuddle up on the couch with a good cup of joe instead.
I love simple regular cappucinos, but once in a while I like to spice things up and whip up something a little bit more exciting. During our stay at my sister’s in Québec City, where we always keep our caffeine levels at a maximum, I made us some delicious pumpkin chai lattes using an old favourite of mine, the pumpkin chai mix from David’s Tea.
I used to make it back when I was living in Montreal and it had never crossed my mind to check the ingredients, since I wasn’t as aware about my food as I am now, two years later. Well, turns out there’s dairy in it… like every single one of their pumpkin mixes… bummer!
I’m still determined to enjoy a few warming cups of spiced pumpkin latte this season, so I just came up with a healthier version using only wholefoods, including homemade pumpkin purée.
It only takes a few minutes to whip up and tastes divine. I don’t like mine sweet, but feel free to add maple syrup or even dairy-free whipped cream to yours!
Vegan pumpkin latte
- 1.5 cup plant-based milk
- 2 tablespoons pumpkin purée
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- pinch of nutmeg and cardamom
- 3/4 cup espresso or strong-brewed coffee
- Cinnamon or pumpkin spice for topping
- Maple syrup to sweeten to taste
- In a small pot on medium heat, gently warm up the milk, the pumpkin and the spices. Once nice and warm, taste and adjust to your liking, adding maple syrup and spices if needed.
- Make the espresso and divide into two large cups.
- Whisk the milk vigorously to create a nice foam. Pour on the coffee, sprinkle with spices, sweeten to taste and enjoy!
If you don't do coffee, you could instead use strong brewed chai tea.