Ingredients
-
approx. 500ml almond milk
-
160g espresso
-
4 tbsp maple syrup
-
Almond milk:
-
100g blanched whole almonds
-
500ml water
-
Pumpkin juice:
-
1/2 Hokkaido pumpkin
-
5 tangerines
-
1 tsp cinnamon or pumpkin spice mix
-
vegan spray cream
Directions
Looking for a healthy home-made alternative of the Starbucks Pumpkin Spice Latte for cozy moments at home?
Then you found the perfect recipe for a healthy pumpkin spice latte made with fresh almond milk, hokkaido pumpkin and tangerine juice and of course not to forget – espresso and pumpkin spice!
Ingredients
| approx. 500ml almond milk | |
| 160g espresso | |
| 4 tbsp maple syrup | |
Almond milk: |
|
| 100g blanched whole almonds | |
| 500ml water | |
Pumpkin juice: |
|
| 1/2 Hokkaido pumpkin | |
| 5 tangerines | |
| 1 tsp cinnamon or pumpkin spice mix | |
| vegan spray cream | |
Steps
|
1
|
First prepare the almond milk with the slow juicer. To do this, soak the almonds in water for 6 hours. Then exchange the old water with 500ml of fresh water. Pour the almonds with the water slowly into the slow juicer. (For a detailed guide on how to make non-dairy milk with our slow juicers click here.) |
|
2
|
Then prepare the pumpkin juice. To do this, add the pitted Hokkaido pumpkin in small pieces into the slow juicer. Then add the peeled tangerines into the slow juicer as well. Note: You will have more pumpkin-tangerine juice than you will need for your pumpkin spice latte. Therefore pour the leftovers into a clean bottle/container and store it in the fridge. You can just use it to make some more pumpkin spice latte drinks in the next few days. |
|
3
|
Now fill the glasses. The glasses should be big enough to hold approximately 450 ml. |
|
4
|
Optionally garnish with vegan spray cream. |
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