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Vegan Pumpkin Spice Turmeric Lattè

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This creamy and healthy Vegan Pumpkin Spice Turmeric Latté gets an anti-inflammatory boost from the turmeric which pairs wonderfully with the pumpkin spice seasoning. No added oils or added sugar, dairy-free and vegan

Vegan Pumpkin Spice Turmeric Lattè by Heather McClees

Pumpkin spice season is something I look forward to all year since I love fall and it’s my favorite season, but even I do my best not to put a “pumpkin spice spin” on everything I make. Just a little of this and that is all I need, although I do love all the fall flavors that come with this time of year—despite its still over 90 degrees here in South Carolina! I love making pumpkin oatmeal, cinnamon and ginger muffins, baking seasonal squashes, and regularly use pumpkin in smoothies. But coffee and teas are something I rarely take on the pumpkin flavor road trip. This year, I thought I’d change that by creating this Pumpkin Spice latté. It’s my way to welcome in fall, even though nature isn’t really agreeing with the calendar, so to speak.

Turmeric gives a warming touch to this recipe which is highlighted with spices of cinnamon, ginger, nutmeg, allspice, and cloves. All of it blends beautifully with the pumpkin and creates such a gorgeous orange glow to sip on. I love enjoying this in the late afternoon or evenings when I want something cozy but have already had my fill of coffee for the day and am not quite ready for my evening tea.

As you might know, turmeric is full of antioxidants, but the other spices in this drink are also packed with potential. Cinnamon is excellent for digestion, decreasing stress, regulating insulin levels in the body, it can help you crave fewer sweets, and is a great non-acidic way to spice any recipe up (for instance, you can use it in place of using black pepper or hot spices in some applications). Ginger is a digestive-friendly root that’s a popular spice used in many cultures for its health benefits. It also offers a delicious flavor when combined with cinnamon and pumpkin. Ginger can also increase blood flow and help decrease stress and inflammation. Nutmeg, allspice, and cloves also offer their own digestive benefits along with antioxidants and anti-inflammatory properties.

You can use a basic pumpkin spice blend or try my version of my homemade pumpkin spice seasoning if you don’t have any on hand. Feel free to omit one or more of the spices if you don’t like them and create your own blend—there’s no one “right” version to make! For the turmeric, you can use a basic turmeric spice powder, or you can use a golden milk blend (which has turmeric in it) for a creamier texture due to the additional ingredients in these blends.

Vegan Pumpkin Spice Turmeric Lattè by Heather McClees

I hope you enjoy this recipe and also hope you create the version that suits you the best by playing around with variations and ingredient options. I’ve listed that you can use any non-dairy milk of choice (almond, coconut, soy, oat, rice, etc.). I prefer light soy milk in this recipe since it’s not too dense, but it’s still creamier than almond, oat, and rice milk. Soy milk is my favorite non-dairy milk and it provides many health and heart benefits that are often overlooked. It also adds some protein to this recipe if you’d like a non-dairy way to add protein to your latté. You can use any milk you prefer and any sweetener you prefer, however.

Cheers to the best time of the year in my book—now if it would just cool off outside a bit here, we’d be all set! 🙂

Vegan Pumpkin Spice Turmeric Lattè
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Serves: 1
 
This creamy and healthy Vegan Pumpkin Spice Turmeric Latté gets an anti-inflammatory boost from the turmeric which pairs wonderfully with the pumpkin spice seasoning. No added oils or sugar
Ingredients
  • 1 cup of non-dairy milk of choice - I used light soy milk
  • ¼ cup pure pumpkin purée (plain canned pumpkin - no added ingredients)
  • ¼ cup water
  • ½ tsp. pumpkin spice seasoning (storebought or homemade—see notes below)
  • ¼ tsp. turmeric powder or 1 tsp. a golden milk powder of choice
  • 1-2 drops of vanilla extract (I used non-alcoholic) or you can use ¼ tsp. vanilla bean powder
  • one of the following sweeteners: tiny pinch (small dash) of pure stevia extract powder, 1-2 drops of stevia liquid, or 1-2 tsp. pure maple (or raw agave) syrup; you can also opt for 1-2 tsp. coconut sugar or raw cane sugar if you prefer an unrefined granulated sugar
Instructions
  1. Add the non-dairy milk, water, and pumpkin to a small pot on the stove. Stir with a spatula to incorporate. Bring to a medium high heat and heat just under boiling temperature.
  2. Pour the mixture slowly into a high-speed blender and add the remaining ingredients.
  3. Blend on high and whip for 15-20 seconds until thick and frothy.
  4. Pour into a tall mug, sprinkle with extra cinnamon and enjoy!
Notes
*To make your own pumpkin spice seasoning, you can use the following recipe that will make a small spice jar's worth of the spice mixture: 2 tbsp. cinnamon, ½ tbsp. ginger, ½ tsp. cloves, ¼ tsp. nutmeg, ¼ tsp. allspice. Blend the following together and store in a small spice jar or mini mason jar. Play around with the ratios if you don't care for this blend. I sometimes add ¼ tsp. cardamom to the mixture too for a different spin on it

Vegan Pumpkin Spice Turmeric Lattè by Heather McClees (1)

Pumpkin Spice Turmeric Lattè by Heather McClees at The Soulful Spoon - Dairy-Free, Plant-Based


The post Vegan Pumpkin Spice Turmeric Lattè appeared first on The Soulful Spoon.


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