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October 31, 2018 by Fran Costigan 2 Comments

Halloween Pumpkin Latte

Sip on a warm non-dairy Pumpkin Latte while you hand out vegan candy this Halloween!Sip on a warm non-dairy Pumpkin Latte while you hand out vegan candy this Halloween! Make it decaf, since it’s evening—that’s what I would do.

Too much fun and too much deliciousness at special dinners this week had me feeling a little tired this morning. Well, upping the weights in exercise class from 8 pounds to 12s yesterday probably contributed, too!! That won’t do though. Today is Halloween.

After my morning ritual of a big glass of water followed by coffee with a shot of espresso and topped with a thick layer of frothed soymilk at home first thing, I felt more awake. I opened my refrigerator but wasn’t ready yet for the overnight oats and chia that were soaking. Still, I needed more than the coffee and apple I’d eaten.

Pumpkin Latte mis en placeHomemade oat milk sweetened with dates and about 1/4 cup of the Pumpkin Puree I made last week got me thinking. Many of you will find this unthinkable, but I am not a fan of pumpkin lattes. I like lattes and I like pumpkin, but I have not understood the super popular pumpkin lattes and other such beverages. I figured I had nothing to lose in trying to make one at home, so I did. The resulting thick and frothy drink isn’t going to replace my morning cup of joe, but it will go into rotation alongside my afternoon matcha latte. I could’ve made a thick drink using cashews, but I had lower-fat-but-still-creamy oat milk to use.

Pumpkin LatteHere’s how I made my Halloween Pumpkin Latte:

  • Into a high-speed blender (I have a Vitamix), pour 1 cup oat milk, 1 shot espresso (I used decaf), and 1/4 cup Pumpkin Puree.
  • Blend on low and increase the speed to high. Continue blending until the liquid is very hot. Carefully check for steam, so you know the liquid is close to a boil. If you don’t have a high-speed blender, pour the creamy liquid into a saucepan and heat.
  • Taste and decide if you want to add some maple syrup or cinnamon. My Pumpkin Puree is sweetened, and my oat milk was made with dates. I do not like super sweet beverages, and I didn’t feel I needed to add additional sweetener.

Yield: 1 1/4 cups 1 large mug or 2 teacups.
Drink warm or hot.

Related

Filed Under: Beverages, Recipes Tagged With: Dairy Free, Halloween, Halloween Pumpkin Latte, non-dairy, non-dairy pumpkin latte, pumpkin latte, vegan, vegan pumpkin latte

Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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Comments

  1. AvatarMac says

    October 31, 2018 at 3:44 pm

    Great post. I LOVE pumpkin lattes…except for the pumpkin…and sweetener…and plant milk. OK, I love coffee. But this will certainly appeal to many 😉

    Reply
    • Fran CostiganFran Costigan says

      October 31, 2018 at 7:03 pm

      Mac
      I Hear You! I never understood the pumpkin in coffee thing at Starbucks and I guess the other ones. But you and I are evidently a minority here.
      The recipe on the blog does taste of coffee. Do you take yours black? Happy Halloween to you and the Lovely LG.

      Reply

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Want to learn to make the best ever vegan desserts? Of course you do! Check out Fran’s Essential Vegan Desserts Course at Rouxbe.

Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program.

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