I shared this vegan pumpkin latte recipe in my Halloween episode of The Blendaholic. This recipe is so rich, creamy, and delicious, you'd never know it was dairy-free.
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As I said in the episode, I love anything with pumpkin, and I really love pumpkin lattes. So, I did some research, and tried the coconut pumpkin lattes at some well known coffee chains. Unfortunately, I found them sickly sweet and not very tasty. Pumpkin lattes are so popular in the fall, so I had to create a healthier version of this holiday favorite for myself, and to share with you.
This recipe has a lovely balanced flavor of coffee and pumpkin, just the right amount of sweetness (you can add more maple syrup to taste) and a beautiful warming blend of holiday spices. But, the thing I love the most about this latte is that it gets creamier the longer it blends.
In The Blendaholic episode, I used the KitchenAid® Pro Line® Series blender because it has an insulated thermal control jar that heats ingredients faster than any other blender, and keeps the latte hotter for longer. The insulated container works in much the same way as an insulated to-go cup. So, I love it for making hot drinks and soups.
For those of you who don’t have a high-speed blender yet, blend the latte for 30 to 60 seconds until smooth and creamy, then transfer to a small saucepan, and warm it over medium-low for 1 to 2 minutes until piping hot.
If you're looking for a new blender for a holiday gift, check out the gorgeous new copper plated KitchenAid® Pro Line® Series blender and Pro Line® Series stand mixer that are available at Williams-Sonoma. I just got them and they are just stunning.
Blend up this pumpkin latte and let me know what you think.
*Homemade Pumpkin Pie Spice Blend from Martha Stewart