PSL, Pumpkin Spice Latte, froo-froo coffee drank, whatever you want to call it, it’s here! As usual, the PSL craze hits in September when Starbucks starts serving it again. This year they changed up their drink to actually include PUMPKIN, whaaa?! Since the recipe changed I took some time to check out their website to see if it was actually vegan. I was actually a little surprised to find out that it is not vegan. Buried within their pumpkin additive is sweetened condensed milk. When I say buried… it’s actually the second ingredient (check out ingredients here).
After reading this, I figured I’d take my own stab at creating a pumpkin spice latte. I thought this would be an easy recipe, but it was a little bit complicated. I could easily laden this drink with tons of sugar, because that makes anything tasty right? However, I really wanted to keep this more on the coffee side of things.
I initially tried adding pumpkin puree. Yup, that tasted like caffeinated pumpkin soup. Tasty, only if you’re shooting for soup, otherwise it’s off-putting. Bleh. You can see it pretty darn orange in this picture.
This attempt taught me, that there is such a thing as too much pumpkin spice. It was spicy, almost a little chai like, my husband liked it but I just wasn’t feelin’ it.
Solution: MORE COFFEE, ease up on the pumpkin spice, and eliminate the pumpkin puree. Its definitely not as sweet as a coffee shop Pumpkin Spice Latte. If you like your lattes sweeter, just add more agave.
There’s some coconut oil in this to make it creamier and create a fuller flavor. Ever wonder why they use the whole milk at coffee shops?? Because the fat in the whole milk holds onto the flavors and froths up more. If you’ve ordered a Soy or Almond latte, chances are there either some weak latte art or nothing at all. That’s because soy and almond milks are mostly water. Whip up this drink in the blender to really get the froth!! I also topped my latte with some vegan marshmallows, YUM!
- 1.5 cups (12 oz.) brewed coffee
- 1/2 cup (4 oz.) almond milk
- 1 tbsp. agave nectar
- 1 tbsp coconut oil
- 3/8 tsp pumpkin pie spice
- Place all ingredients into a blender and blend for 90 seconds (Blendtec's have a soup cycle that you can use).
- Melt coconut oil
- Add all ingredients to a large mug
- Whisk with a fork
- Put in the microwave to warm up the beverage