Pumpkin Spice No Foam Latte Vegan

By Lynxa

Ingredients

• 1 1/2 cups Almond Milk
• 1-2 shots espresso OR 1/2 cup strongly brewed coffee
• 1 1/2 Tbsp canned pumpkin (unsweetened)
• sweeten to taste (I used maple syrup)
• 1/2 tsp pumpkin pie spice OR cinnamon/nutmeg
• 1/2 tsp vanilla extract
• dash of cayenne (optional, but recommended!)
• tiniest pinch of salt

Details

Servings 1
Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

In a small soup pan heat all the base ingredients. Note: If you are using coffee you can add it directly to the pan here. However if you are using fresh hot espresso you can add it last.

Stir all ingredients until simmering. Make sure the pumpkin dissolves into the base well and the spices don’t clump. Add the spices last if you are having clumping issues. When mixture is at a low/med boil you can remove from heat, pour into a serving mug and set aside. Optional: I like to get my base mixture extra fluffy by whipping with my foaming wand a few times. A few nice bubble form..

Add a dash of spice on top.