Now that fall is officially in full swing, we thought that it was more than appropriate to celebrate with a little DIY Vegan Pumpkin Spiced Latte recipe! So grab a spot on the couch, curl up by the fire and sip on this warm, tasty and “better for you” treat… helloooo fall!!

Pumpkin Spice & Everything Nice… DIY Vegan Latte Recipe – Brit, Team Ambrosia

Like it or not… Autumn has arrived!!! So bring on the sweaters, scarves, crisp air and all things pumpkin! As I’ve mentioned on here before, I am a total suck for anything involving pumpkin! And as I’m sure many of you can relate, over the years I have developed quite the penchant for creamy pumpkin spiced lattes… topped with piles and piles and piles of whipped cream. I can’t be the only one that caves when the barista inquires about the whipped cream right?!

 There’s absolutely no denying that this is one tasty cup of goodness, however there’s also no denying that this treat is loaded with sugars and fats (major sigh!!!!). This is especially an issue during cold and flu season, because fun fact of the day, just a single teaspoon of conventional sugars can lower your immune system for hours after consumption!!! Could you just IMAGINE how much sugar is in one of those bad boys?!

SO in an effort to make our wallets, health & stomachs happy… try this vegan, “better for you” version of the classic pumpkin spiced latte!

Here’s What You’ll Need

• 1.5 cups of vanilla coconut milk
• ½ cup of coffee
• 1.5 tbsp of canned pumpkin
• ½ tsp of cinnamon
• ½ tsp of nutmeg
• ½ tsp vanilla extract

Coconut Whipped Cream – Not necessary… but definitely recommended!!!!

• 1 additional can of coconut milk
• Pinch of ground cinnamon (to garnish)

Directions

1. Place the can of coconut milk into the fridge overnight (or for 8 hours)
2. Next day, heat a saucepan on low to medium
3. Pour all of the ingredients (except for the additional can of coconut milk) into the saucepan and let them heat
4. Allow ingredients to heat until they start to simmer – be sure that you are stirring occasionally to avoid any clumping. Also – make sure that the temperature is hot enough so that the canned pumpkin dissolves.
5. Once the ingredients start to simmer, pour them into a coffee mug – set aside
6. Take the coconut milk out of the fridge and drain any unwanted liquids
7. Place the cream in a bowl and turn the mixers on high speed for about 3-5 minutes until it becomes light and fluffy.
8. Place whipped coconut cream on top of the pumpkin beverage
9. Garnish with ground cinnamon
10. Serve!