Dairy Free Pumpkin Spice Latte
2 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 cups of almond milk ((475ml))
- 3 tbsp of pumpkin puree ((122g))
- 4 tbsp maple syrup ((80g))
- ΒΌ tsp of cinnamon ((0.5g))
- ΒΌ tsp of nutmeg ((0.5g))
- ΒΌ tsp of ginger ((0.5g))
- β tsp cloves ((0.62g))
- 2 tsp vanilla ((8g))
- Β½-ΒΎ cup gluten free chicory ((25g) brewed, strong)
- Vegan whipped spray cream (topping optional)
Method
- In a medium sized saucepan over medium-low heat, add the almond milk, pumpkin puree, spices, vanilla and the maple syrup.
- Simmer for about 3-4 minutes until all of the ingredients are completely combined while whisking.
- Whisk in the chicory and simmer for another 1-2 minutes.
- For an extra frothy latte, blitz for one minute in the blender.
- Serve with optional vegan whipped cream and a sprinkle of pumpkin spice.