Like many women, I pretty much lose my mind to obsession compulsive fall thoughts each year. I practically live in a virtual pumpkin patch, because if something is labeled “pumpkin” Imma gonna snatch it right on up! I consider it my life’s goal to incorporate as much spice into my life as possible, and I take this mission very seriously whilst wearing the classic Basic B*tch Uniform of fall: over-sized sweater, riding boots, and a scarf, of course. Unlike most women, I loathe Starbucks, their “pumpkin” spice lattes, and their coffee in general. I know…I am such a bougie Wish I Were Euro snob when it comes to my coffee. Look, you have no idea how badly I wish I could go mainstream on my coffee…it would just make my life so much easier! But alas…I just can’t. I do however, love their baristas, all of whom I instantly want to be BFF’s with because they’re so darn delightful.I’m more of a chai drinker when I’m in the States, but I do drink coffee occasionally, and when I do, I wish SO HARD for a legit cup o’ Italian or French brew. Le sigh….wander lust problems, man. Let me tell you. It ruins you in the best ways possible.
My main complaint against Starbucks flavored drinks is that they’re all super artificially flavored and packed with enough sugar to send you into a diabetic coma. That doesn’t mean you can’t have your delicious pumpkin spice latte. This effortless recipe is quick, delicious, and vegan approved! In fact, you’ll even save a ton of money AND calories! You.Are.Welcome. Another plus is that it take way less time than driving to Starbucks and waiting in line for your drink. Get you some.
TIME: 5 minutes
- 2 shots of espresso
- 1 cup of steamed cashew milk or hemp milk. →TIP: these two have a rich, creamy flavor that blends best with coffee) I make my own, however I’ve also used Silk Cashew Milk, which is only 25 calories per cup but scrumptious.
- Pumkpin spice to taste
- Stevia to taste
- 1 TBS organic pumpkin puree (the missing ingredient in Starbucks lattes: NO PUMPKIN!)
- Prepare espresso (I use a simple, inexpensive espresso maker that I bought on one of my trips to Italy. It makes divine coffee and is oh so fast!)
- Steam cashew milk, or simply warm on stove top or in microwave; pour in container and close lid, shake milk for about one minute.
- Add pumpkin, spices, and stevia, then pour into a blender and blend for about 30 seconds.
You can serve cold by shaking it with ice and pouring over ice; you can make a frappe by throwing ice into the blender. A mix of caramel or melted dark chocolate also taste soooo good!
I love this recipe not only because it’s vegan, but because you would NEVER KNOW IT’S VEGAN. Seriously. Cashew milk is not my go-to for milk, simply because cashews aren’t quite as healthy as coconuts or almonds, but it’s brilliant in recipes where you need a delicious, heavy cream as a base. Whenever I have my girls over, this is an easy drink to whip up and serve with a side of biscotti. Effortless, inexpensive, and delicious. Take that, Starbucks!