Pumpkin Spice Milk Latte
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.
Servings: 1
Calories: 107kcal
Equipment
Ingredients
- 1 cup soy milk, plain and unsweetened (okay to sub with another plant-based milk)
- 1 Tbsp heaping pumpkin puree
- 1 Tbsp heaping Homemade Date Syrup (or 1-2 pitted dates soaked in hot water to soften)
- ¼ tsp pumpkin pie spice
- ¼ tsp mushroom powder (optional)
Instructions
- Combine all ingredients into a mini blender and blend until smooth and creamy.
- Pour the blended mixture into a small pot and warm over medium heat. Gently stir with a whisk.
- When the mixture starts to simmer, turn off the heat. Carefully pour the latte mixture into a mug, and enjoy!
Notes
- Date Syrup: If you don't have Homemade Date Syrup on hand, soak 1 to 2 pitted dates in boiling hot water for 5 minutes to soften.
- Iced Latte Option: Make this into an iced pumpkin spice milk latte by skipping the heating step (Step 3) and pouring the mixture from the blender cup into a tall glass filled with ice. Enjoy!
- Storage: This latte is best enjoyed immediately. If you have any leftover or are making the mixture ahead, store it in an airtight container (like a mason jar) in the fridge for up to 2 days.
Nutrition
Calories: 107kcal | Carbohydrates: 11g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 91mg | Potassium: 372mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2839IU | Vitamin C: 1mg | Calcium: 311mg | Iron: 2mg
