Healthy Vegan Chocolate Pumpkin Spice Latte
Time’s really flying these days, I can’t believe my baby girl is over three weeks old and pumpkin spice latte season is here!
I’ve been away from the blog a bit, taking time to cuddle with my baby girl and rest up. I didn’t put a timeline on how long my blog break would be, instead I figured that I would ease back into sharing recipes when I felt ready. Today I woke up to a cool breeze in the air and more energy than I’ve had since my second trimester (baby girl slept 5 hours straight last night!) and I was inspired to share my first fall recipe of the year.
Today’s Healthy Vegan Chocolate Pumpkin Spice Latte is a super warm and cozy take on everyone’s favorite coffee shop drink- but without any funky ingredients. I made a few simple tweaks to my original healthy pumpkin spice latte and I have to say, the chocolate really makes it decadent!
I have a really fun (but totally unnecessary) milk frother so I topped my latte with frothed almond milk, but a dollop of coconut whipped cream would also be perfect on top.
- 2 cups freshly brewed coffee
- ¼ cup pumpkin puree
- ¼ cup non-dairy milk
- 2 tablespoons maple syrup (or more for a sweeter latte)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 tablespoon maple syrup
- 1 tablespoon unsweetened cocoa powder
- frothed non-dairy milk (see above)
- coconut whipped cream
- Combine all latte ingredients in small saucepan on stove. Stir until everything is mixed and heat to desired warmth.
- To prepare chocolate sauce, stir maple syrup and cocoa powder together in a small bowl. Drizzle sauce inside mugs.
- Transfer latte from saucepan to mugs. Enjoy as is or top with frothed milk or coconut whip cream.
Ps- here’s how I got this blog post written…with sweet baby girl sleeping and wrapped on me!
