If I didn’t tell you enough times, I do now: Autumn is my favorite season. I can’t wait to have my pumpkin spice latte, all year around. However, I really don’t like the ones they sell at coffee shops. They are just way too sweet and heavy for me, so I prepare it for myself at home.
What you’ll need:
240 ml cashew milk
1 tbs pumpkin puree
1/2 ts agave syrup
1/4 ts vanilla aroma
1/3 ts cinnamon
1/3 ts gingerbread spice
a tiny dash of nutmeg and ginger
180 ml strong coffee (espresso works best, but I made my coffee in the french press)
In a smaller pot, heat up the milk and whisk together with the pumpkin puree. Add the agave syrup or any other kind of sweetener you prefer, vanilla, spices and mix well.
While heating, prepare your coffee. When done transfer it into a larger mug and mix with the pumpkin cashew milk.
Tip: Throw marshmallows on top, or choco chip, or top it with vegan whip cream.
Bon Apétit!
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