Weekend mornings are for lattes… Especially during autumn. This weekend however, I have to skip this ritual as I’m about to get on a plane with my husband. We’re on our way to visit beautiful California for 2 weeks, just in time to celebrate our 8th wedding anniversary. I will write a blog post when I return, making sure to mention all the wonderful vegan/vegetarian places I’ll have had the chance to try.
In the meanwhile, here’s a delicious recipe for you to make your own pumpkin latte, one that contains only healthy sugar. Let me know what you think once you give it a try!
- 1 cup of soy milk or milk of your choice
- 1 1/2 tbs pumpkin puree
- 1 tsp vanilla extract
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- 1 tsp maple sugar or any sugar of your choice – you can add more, to taste
- ¼ cup brewed coffee
Over low-medium heat, whisk in together 1/2 cup of soy milk, sugar, pumpkin puree, nutmeg, cinnamon and vanilla extract in a small saucepan for approximately 5 minutes (until thoroughly warm), stirring constantly (do not boil). Turn the heat off.
Add in remaining 1/2 cup of soy milk.
In order to remove pumpkin pulp, run through a sieve and put the mixture back into the saucepan, on low heat. Warm until desired temperature is reached.
Using a milk frother, froth the mixture until foamy. If you don’t have a frother, you can simply use a whisk.
Add the warm coffee to your cup and pour milk over.