Everyone is drinking pumpkin spice lattes now! I see pictures of them on instagram, facebook, Google+, and Pinterest…absolutely everywhere.
It’s been hard not to stop at every Starbucks I drive past (there’s one about every block), and march in and buy one.
I do love Pumpkin Spice Lattes from Starbucks, especially with half the syrup and soy milk. They are perfect that way. Even if you can drink dairy milk, I encourage you to order a tall pumpkin spice latte with soy and half the syrup next time you go to Starbucks. It’s not overly sweet that way and the soy gives it a malty taste. Delicious.
The problem with Starbucks Pumpkin Spice Lattes is that the pumpkin spice syrup contains dairy. If I order half the syrup with soy and no whip, the small amount of dairy in the pump of syrup doesn’t bother me much. But if you want to avoid dairy completely then this is not the drink for you.
Isn’t that sad, especially when the whole world is broadcasting their Pumpkin Spice Lattes all over social media?
To satisfy my Pumpkin Spice Latte craving (and to save $5) I made my own pumpkin spice café au lait at home.
One of my favorite toys is my handy dandy Keurig coffee brewer. I’ve bought dairy free pumpkin spice kcups in the past, but I haven’t seen them this year yet. So I just decided to brew a perfect steaming cup of medium roast coffee and then add my own pumpkin spice soy milk concoction.
I used Silk Very Vanilla Soymilk because it’s so thick, sweet, and creamy, though you can use any vanilla soy milk brand. I know some people don’t like to use Silk Soymilk because it contains carrageenan. I use it because I think it has the best taste.
Any coffee you brew will do (see what I did there?), but since Starbucks uses espresso, why not get a 1lb bag of Starbucks Espresso beans, grind some, and brew the fresh grounds in your regular coffee maker? Even better if you have an espresso machine. It will give you the more authentic taste of a Starbucks Pumpkin Spice Latte.
Want to know something even more exciting? Whole Foods sells a wonderful product called Rice Whip by the company Soyatoo. It’s vegan and soy free.
The ingredients are organic rice milk, organic rice syrup, rice starch, rice flour, coconut oil, thickeners, and sea salt. Together these ingredients make an awesome whipped cream. It’s even in a propellant canister so you get that beautiful coffee shop whipped cream look and texture. It’s delicious and I highly recommend trying it. The only problem is how fast it goes when you are using it on all of your desserts and beverages.
- 1/2 cup vanilla soy milk
- 3 tablespoons pumpkin puree
- 2 tablespoons agave nectar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup freshly brewed coffee
- rice milk whipped cream (optional)
- ground nutmeg for topping
- In a 2 quart saucepan over medium low heat, combine soy milk, pumpkin puree, agave nectar, vanilla, cinnamon, nutmeg, and cloves.
- Whisk vigorously until blended. Let heat for five minutes. While milk is heating brew your coffee.
- When milk is good and hot but not yet simmering, transfer to a blender. Blend on high for 30 seconds to make it smooth and frothy.
- To serve, pour half of a cup full of brewed coffee in a mug, then add the pumpkin spice milk mixture. Top with rice whipped cream and a sprinkle of nutmeg. Thick, creamy, and delicious fall in a cup.
