Easy Vegan Pumpkin Spice Latte: A Perfect Fall Drink to Make at Home, by VeggieVille Delights on YouTube. 1 min.
- Video length
- 1 min
- Time to do it
- 10 minutes
- Difficulty
- Easy
- Steps
- 6
What you need
Steps
Whisk 3/4 cup soy milk, 1 tbsp canned pumpkin puree, 1/2 tbsp maple syrup, 1/4 tsp vanilla, and 1/8 tsp pumpkin spice in a small saucepan.
Heat over medium-low for 3 to 5 minutes, whisking often, until steaming. Do not let it boil.
Put 1/2 tsp instant espresso powder in a 7 oz cup. Add 2 tbsp hot water and stir until dissolved.
Froth the warm pumpkin milk with a handheld frother for 20 to 30 seconds, or whisk vigorously until light and foamy.
Pour the frothed milk over the espresso. Spoon extra foam on top.
Garnish with a pinch of pumpkin spice and serve the latte warm right away.
Tips and common mistakes
Whisk the pumpkin puree into the cold milk before heating so it blends smoothly.
Use pure canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Keep the milk at a gentle steam; boiling can make it taste cooked and can split the mixture.
Questions
Can I use a different milk?
Soy milk gives the creamiest foam, but oat or almond milk can work. They may foam less and taste thinner.
Can I use strong coffee instead of instant espresso?
Yes. Use 2 tbsp strong brewed coffee in place of the espresso powder and hot water.
Is canned pumpkin the same as pumpkin pie filling?
No. Use plain canned pumpkin puree. Pumpkin pie filling has sugar and spices added.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
