Vegan Pumpkin Spice Latte Recipe
If you have a little bit of leftover pureed pumpkin, this is a good way to use it up. Fore more healthy gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
Ingredients
- 2 cups non-dairy milk (I used almond milk)
- 1/2 cup strongly brewed coffee or 1/2 cup coffee, alternative drink such as teeccino
- 3 tablespoons pumpkin puree
- 2 tablespoons erythritol, xylitol or 2 tablespoons coconut sugar crystals
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons coconut coffee creamer (option) or 2 tablespoons soy coffee creamer (option)
- cinnamon, for dusting
Instructions
- In a saucepan, place milk, coffee and pureed pumpkin and heat until it is about to boil.
- Transfer the liquid to a blender, add the remaining ingredients and blend.
- Pour into two large mugs and dust some cinnamon.
- Infuse love and serve!
Add Your Own Notes
Nutrition
Serving: 330gCalories: 193.6kcalCarbohydrates: 13.1gProtein: 8.6gFat: 11.9gSaturated Fat: 7.4gCholesterol: 43.9mgSodium: 126.9mgFiber: 0.3gSugar: 0.4g
Tried this recipe?Let us know how it was!