Pumpkin spice latte time at Starbucks means the beginning of Fall for most people. But for those of us with food allergies Starbucks isn't the most friendly place for us. So why not make your own pumpkin spice latte that is gluten free and vegan. This homemade version of the pumpkin spice is less than half the fat and calories of its Starbucks counterpart. This homemade version also has a lot more flavor because you can control the spices and sugar that goes into it.
Recipe for homemade pumpkin spice latte (gluten free and vegan)
makes one big latte but can be seperated into 4 smaller glasses
1 1/2 cups vanilla soymilk
1-2 shots espresso OR 1/2 cup strongly brewed coffee
1 1/2 Tbsp canned pumpkin (unsweetened)
sweeten to taste (I used agave syrup)
1/2 tsp pumpkin pie spice OR cinnamon/nutmeg
1/2 tsp vanilla extract
dash of cayenne (optional, but recommended!)
Sweet Pumpkin Foam:
1 tsp canned unsweetened pumpkin
1/4 cup warm soy milk
1 tsp agave syrup
dash of spice
tiniest pinch of salt
tool: hand foaming tool
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.
2. 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.
3. Quickly whip up your pumpkin foam by heating all the ingredients in a tall circular glass until warm. Then whip into a foam with a foaming wand. (If you do not have a foaming wand you will have to skip this step and simply go with a no-foam latte. Simply add the 'foam ingredients' to the main base mixture.)
4. Top your steamy hot base with a few scoops of pumpkin foam. If you have not added your espresso yet, do so now. Dash of spice on top.
5. Enjoy and relax!