This recipe is for all the PSL lovers out there. It’s sweet and simple and spiced with the best flavors of fall. Plus, if you make this at home instead of shelling out your hard-earned dollars at the cafe, you’ll save tons of moolah. Made with sweetened soy milk (not the unsweetened or low-fat variety, please!), this recipe produces one decadent latte. If you’re making it for two people, simply double the batch. And if you’re wondering what to do with the extra pumpkin purée, you can freeze it (see Love Your Leftovers below).
Yield: 1 serving
Cook time: 10 minutes | Total time: 10 minutes
1 cup vanilla soy milk (the regular, sweetened kind)
2 tablespoons plus ½ teaspoon canned pure pumpkin purée (without added spices)
1½ tablespoons packed brown sugar
¾ teaspoon pumpkin pie spice, plus an optional dash for sprinkling
Pinch of salt
½ cup strong freshly brewed coffee
Vegan whipped cream (optional)
1. In a small pot over medium heat, combine the soy milk, pumpkin purée, brown sugar, pumpkin pie spice, and salt and whisk vigorously. Turn the heat off as soon as the mixture starts to boil.
2. In your favorite mug, combine the hot coffee and the milk mixture. Top with vegan whipped cream and sprinkle with pumpkin pie spice (if using them).
Love Your Leftovers: You can use an ice cube tray to premeasure the remaining pumpkin purée and freeze it to use for your future PSLs. For extra efficiency, add premeasured amounts of brown sugar, pumpkin pie spice, and salt to each cube of pumpkin purée and freeze these all together, so you can just pop a frozen spiced pumpkin cube into the pot with soy milk when you want a latte.
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