Pumpkin Spice Latte Recipe

Ingredients

  • Almond milk:

  • Pumpkin juice:

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!

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Ingredients

Adjust Servings:
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.
Add about 200-250 ml of almond milk per glass (if desired, heat the almond milk beforehand).
Pour in about 80 g espresso per glass.
Add about 30 g of pumpkin-tangerine juice per glass.
Season to taste with 2 tsp of maple syrup per glass.
Add cinnamon or pumpkin spice and season to taste (exact amount of your choice).

4

Optionally garnish with vegan spray cream.

Enjoy

Ingredients

Adjust Servings:
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

Freiknuspern

Freiknuspern

Fabienne is the author of the allergy friendly foodblog freiknuspern.de. She creates tasty gluten free, vegan and sugar free recipes that she shares on her blog and instagram. Fabienne also writes about her life with food intolerances and allergies and wants to show, that even while suffering from food allergies no one has to miss out on the taste of good food.

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