It’s pumpkin season, which means that not only is the amount of pumpkin I have on hand ridiculous, but it’s also disproportionate to the amount of things I know how to make out of pumpkin. Thank goodness for Healthy Happy Life, which has an amazing amount of delicious sounding, unique, easy-to-make vegan pumpkin whatever recipes.
The first I embarked upon was this pumpkin spice latte, already a staple in my morning routine this week. Although it’s nearly impossible to find canned pumpkin in Berlin (and when possible, always super expensive and far away), I have taken to preparing a bunch of pumpkin from, you know, real actual pumpkins at once and then storing it in jars in the fridge. As a result, this recipe is super easy to make because there is no prep time involved.
The amount of sweetening and spices can also be mixed up based on preferences. I have been experimenting every day with different combinations and find that I like more sweetener and cayenne than cinnamon. So, personal preference. The recipe also calls for a pumpkin foam, and unfortunately I don’t have a magical foaming wand so I skip on the foam on top. Besides, it’s the pumpkin coffee part I am really after…
Directions:
-Mix together 1 1/2 cups vanilla soy milk, 1/2 cup strongly brewed coffee, 1 1/2 tablespoons pumpkin, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, 1/2 teaspoon nutmeg, 1/2 teaspoon cayenne pepper, and agave syrup to taste.
-Bring to a simmer and blend until everything is smooth (unless you don’t mind pieces of pumpkin), before pouring into your favourite mug to enjoy.
