I fell in love with fall while living in Williamsburg, VA. I have the fondest memories of my time there. The falling tri-colored leaves, the warm soups, the laughter of friends & family, and my frequent trips to Trader Joe’s for pumpkin muffins. But there is nothing that welcomes the fall more than the beloved pumpkin spice latte. At one time, I would devour one every morning! After my colitis diagnosis, however, I have had to give up two of the main ingredients: whole milk & caffeine. Now, everything must be dairy-free sans caffeine!
Though an autumn Starbucks run is forever nixed from my morning routine, I refused to let my dietary restrictions put a damper on my excitement. So I set out to find a substitute. I searched on Pinterest and found this recipe by Jessica Duffin. With a few modifications, a cozy, vegan alternative to my favorite drink was born.
The one thing that I didn’t have (that I will try next time) is dairy-free whipped cream. That would have set it off!
Whether your diet is restricted or you are just cutting back on your dairy & coffee intake, this dairy-free, caffeine-free latte is sure to satisfy your cravings!
1 cup cashew milk
3 tablespoons pumpkin puree
1 tsp vanilla extract
1/2 tsp stevia (or another sugar alternative)
1/4 tsp cinnamon
1/4 tsp ginger
Pinch of clove (not too much!)
Place all ingredients in a small pot on medium heat for 5-7 minutes. Whisk frequently! Pour your drink into a mug and enjoy!