This Pumpkin Spice Milk latte is made without coffee and can be served warm or iced. With only 4 to 5 key ingredients, this delightfully sweet drink is gluten-free, vegan, and can easily be made nut-free or soy-free.
- 1 cup unsweetened, plain soymilk (or another plant-based milk)
- 1 Tbsp (heaping) pumpkin puree
- 1 Tbsp (heaping) Simple Homemade Date Syrup
- 1/4 tsp pumpkin pie spice
- 1/4 tsp mushroom powder (optional)
Combine all ingredients* into a mini blender and blend until smooth and creamy.
*Note: If you don't have Simple Homemade Date Syrup on hand, soak a pitted date in boiling hot water for 5 to 10 minutes to soften. Then add it to the mini blender with other ingredients and blend until smooth and creamy.
Pour the blended mixture into a small pot and warm over medium heat. Gently stir with a whisk to make sure no lumps form.
When the mixture starts to simmer, turn off the heat. Carefully pour the latte mixture into a mug, and enjoy!
If making an iced pumpkin spice latte, remove from heat and let the mixture cook to room temperature. Pour over ice and enjoy!
- Measuring cup
- Measuring spoons
- Mini Blender
- Small Pot
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin spiced milk, iced pumpkin spice latte, healthy vegan recipes, daniel fast recipes, vegan, gluten free, without coffee