It’s back! Finally, the long wait is over, and the Pumpkin Spice Latte from Starbucks is back on the menu. Hooray! I love the sweet smell of pumpkins – it means the leaves are about to begin changing colors and cooler nights are on their way. Fall might be one of my favorite seasons. Can’t you just imagine yourself sitting on a park bench, orange and red leaves falling around you, all bundled up in a scarf and sipping on a pumpkin spice latte?
There is only one thing wrong with this picture – Starbucks has yet to make a vegan PSL. So what exactly is in this hot and delicious beverage we all hold so dear to our hearts? I called Starbucks and found out – sugar, condensed nonfat milk, sweet condensed nonfat milk, anotta (coloring), natural and artificial flavors (which could not be given), caramel coloring, cinnamon, nutmeg, and cloves.
So just wanted to send out a little note, much to my despair, Starbucks Pumpkin Spice Lattes (even when ordered with soymilk and no whip) are still not vegan. However, don’t pull out your tissues just yet my friends! We too can have a Pumpkin Spice Latte! Try the delicious PSL recipe below, and my bet is that your taste buds (and your wallet) won’t miss Starbucks one bit.
- 2 cups unsweetened vanilla almond milk
- ¼ cup pumpkin puree
- 3-4 tbsp maple syrup
- 2 tbsp vanilla extract
- ¼ tsp pumpkin pie spice
- ⅔ cup strongly brewed coffee
- soy whip, optional
- cinnamon, optional
- nutmeg, optional
- Place the almond milk, pumpkin puree and maple syrup in a blender and blend until well combined.
- Next, pour this mixture into a medium saucepan and turn the heat to medium. Stir with a whisk until the liquid is warm. Remove from heat.
- Stir in the vanilla, pumpkin pie spice and coffee. Whisk rapidly until latte is frothy.
- Pour into mugs, add a dollop of your favorite soy whip and sprinkle with cinnamon and nutmeg if desired.
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