Dairy-Free Pumpkin Spice Latte
I whip this up when I need to remind myself that I’m both sophisticated and a pioneer in the realm of dairy-free delights. It’s my go-to for cozy fall afternoons when I'm pretending my life is a picturesque autumn scene. The blend of spices and pumpkin makes me feel like a part of a trendy Portland café scene, without even leaving my couch.
Ingredients
- 1 shot espresso about 1 ounce
- 1 cup unsweetened almond milk or any dairy-free milk of choice
- 2 tablespoons pumpkin puree
- 1 tablespoon maple syrup or sweetener of choice
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Optional: whipped coconut cream for topping
Instructions
- Prepare the Espresso: Brew your espresso shot and set it aside.
- Heat the Almond Milk: In a small saucepan, heat the almond milk over medium heat until warm but not boiling.
- Mix Pumpkin and Spices: Whisk together the pumpkin puree, maple syrup, and pumpkin pie spice in a small bowl. Gradually add a small amount of warm almond milk to the pumpkin mixture, stirring to create a smooth blend.
- Combine Ingredients: Pour the pumpkin mixture into the saucepan with the remaining warm almond milk. Stir until fully combined and heated through. Add the vanilla extract.
- Add Espresso: Pour the espresso shot into your mug, then top with the warm pumpkin-spiced almond milk mixture. Stir to combine.
- Optional Topping: Top with a dollop of whipped coconut cream if you’re feeling extra fancy.
- Enjoy: Sip and savor your dairy-free masterpiece while patting yourself on the back for your impeccable taste and health-conscious choices.
Notes
Nutritional Information (Per Serving)
- Calories: 180
- Total Fat: 6g
- Saturated Fat: 0.5g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (Per Serving)
- Vitamin D: 15%
- Calcium: 25%
- Iron: 6%
- Vitamin A: 20%
- Potassium: 7%