The Pumpkin spice latte is a trendy drink that was created by the Starbucks coffee chain. This drink is a mixture of coffee, milk, pumpkin puree, sugar, spices, and cream; Even though it is delicious, it is a drink very rich in sugars, so I have created my healthy version of this recipe to be able to take it daily.
Caffeine-free
While the original Pumpkin spice latte is with coffee, my version is caffeine-free as I use a coffee substitute. You can use the coffee substitute that you like best.
Vegan Pumpkin spice latte
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Ingredients
- 1 ½ cup of almond or hazelnut milk
- ¼ cup canned coconut milk
- 2 cups of roasted pumpkin
- 4 teaspoons plant-based coffee substitute
- 2 - 3 tablespoons birch xylitol or stevia to taste
- Spice mix, ½ teaspoon each: ground cinnamon, ground ginger, ground nutmeg, ground cloves
Instructions
- In a saucepan, heat the almond milk; when about to boil, pour half into a tall glass and reserve it for later.
- Now, add the canned coconut milk, the coffee substitute, the xylitol, and the spices to the casserole, mix well and bring to a boil, then turn off the heat.
- Add the roasted pumpkin to the casserole as well. Beat everything with a mixer until you get a homogeneous mixture.
- If you have a milk frother, use it to froth the reserved almond milk. If you don’t have a skimmer, do this step.
- Serve your pumpkin spice latte in two glasses or cups and pour the reserved hazelnut or almond milk on top.
- Sprinkle with a bit of cinnamon and enjoy.
This recipe is suitable for the Fast Metabolism Diet – FMD Phase 3. You get 2 servings of healthy fat and two servings of vegetables (snack) for <20 pounds with these amounts.
For this recipe, you may need:
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