+GF +QP
Why must coffee chains put dairy in their pumpkin spice mixture?! We vegans love our pumpkin.
So this is how we get our fix! A frothy, foamy, sweet, pumpkin-y cup of steamed dairy-free milk blended with cinnamon, nutmeg and ginger. It’s fall, all wrapped up in a mug. Topped with a spoonful of coconut whip would be lovely, but this drink stands just fine on its own. It’s the perfect fall drink for those avoiding caffeine or who just want a kid-friendly version. —AS
SERVES 1 TO 2
2 cups (470 ml) cold, dairy-free milk (we prefer coconut!)
3 tbsp (34 g) pumpkin purée
2 tbsp (30 ml) maple syrup
½ tsp vanilla extract
⅛ tsp ground ginger
⅛ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp pumpkin pie spice (optional, just enhances the pumpkin flavor!)
In a saucepan, heat your milk on low to medium heat. Whisk in the pumpkin purée, maple syrup, vanilla and spices. Heat to your desired temperature, stirring occasionally.
If you have a milk frother (we have an attachment on our hand mixer), pour the milk into a large mug, or two smaller ones, and froth milk on high to create a thick foam. If you don’t have a milk frother, pour the hot mixture into a high-speed blender and blend for 20 to 30 seconds, until a thick foam is created. Pour it into mugs and enjoy!
Leftovers can be refrigerated and reheated later.