Dairy Free Pumpkin Spice Latte

It's completely dairy free and totally vegan friendly. It's made from brewed chicory making it a great caffeine free seasonal beverage to drink any time of the day.

If you are looking for some variation in the realm of hot beverages then this drink is what you need. It's super tasty, seasonal and great to cozy up to during the winter or fall.

Don't forget to checkout my Pumpkin Recipe Roundup. One of the best things about the fall/winter time has to this pumpkin spice drink. Whenever I "carb up" I always consume a surplus of various squash, oats and quinoa.

Don't get me wrong I still eat my traditional Caribbean root vegetables, but I do enjoy eating the aforementioned a bit more merely because most of my supermarkets sell all of those items at a considerably low price. If you like eating pumpkin and squash throughout the calendar year, here is a tip, cut the pumpkin into cubes. place in a freezer bag and storage in the freezer.

I like to buy the biggest pumpkin that I can find, chop it up and freeze so I can eat it, anytime, at my leisure. What is pumpkin spice latte?

It is a seasonal coffee based beverage made from espresso, steamed milk, pumpkin puree, spices (nutmeg, cinnamon, ginger and cloves) and sugar. The drink is typically topped with whipped cream and a sprinkle of pumpkin pie spices This latte is one of Starbucks' popular Autumnal beverages since its launch in 2003. Around September, as soon as Starbucks release their annual seasonal drinks, people flock in droves to purchase this latte.

Prior to becoming a full time blogger, my co-worker introduced me to this drink, albeit my was the dairy free version and I absolutely loved it. I decided to make my own because I'm generally not a coffee drinker and couldn't justify the cost. I only made one major adjustment to my homemade latte which was to swap the espresso for a caffeine free alternative called Chicory.

What is chicory? Chicory is a woody herbaceous plant that is native to Europe and Asia, but has since been introduced to the Americas and Australia. The roots of chicory are typically baked, roasted, ground and used as an additive for many culinary purposes.

One example of its use, is that it serves as a healthier coffee alternative that contains no caffeine and is very low in calories. It is a excellent source of dietary fibre including inulin, a type of prebiotic for good gut bacteria.

The roasted roots has an excellent aroma and a rich coffee like flavour. Many people are now using chicory because it is free from additives, preservatives, solvents or any other nasty chemicals (source).

Reasons to make this latte

• Great for people who want an alternative to hot chocolate/cocoa.
• Contains no caffeine thus being stimulant free
• Doesn't give you that crash and burn coffee craving
• Completely dairy free and vegan friendly
• It's homemade so you have control over what ingredients you are adding
• It's seasonal and a great way to use up any pumpkin puree
• Child friendly

Recipe preparation

This latte is really really simple to make, you want to start by brewing the chicory first and setting that to the side. I don't own one of those fancy coffee makers or any other gadget, I'm as a matter of fact.

I simply boil water on the stovetop and place 1-2 tablespoons of chicory in a cup. Once the water has boiled, I pour it onto the chicory grounds and leave it to brew for 4 minutes.

My chicory is the instant kind, so the grounds melt and don't need to be sieved. The next thing I do is heat up the almond milk, you can use any plant based milk, I would recommend using almond, oats or cashew milk since they create foam. If possible, if you can get barista plant based milk even better, go for it!

Add the milk, spices, vanilla, maple syrup and pumpkin puree to the saucepan and heat it through then combine with the chicory. If you want your latte to be frothy, run it through a blender or use a whisk to achieve those results.

Notes and tips

• Make sure you are using pumpkin puree and NOT the canned stuff.
• Be sure to brew the chicory in advance, you want it to be quite strong for a better taste.
• If you don't have a blender or want to use one, simply use a jar to shake the milk until it is frothy then add it to the chicory.
• Make sure your instant chicory is GLUTEN FREE, some brands add barley so make sure you're using chicory that is labelled as GLUTEN FREE.
• The topping is optional but to achieve these results you will need vegan style whipping cream to hand.
• This recipe contains no coffee, however feel free to add a splash of coffee if you wish.
• It's best to use a neutral tasting/frothy milk like Almond Milk or Cashew Milk so this doesn't compromise the taste of the pumpkin.
• For a creamy smooth sweet taste be sure to use my Vegan Condensed Milk recipe.

More pumpkin and hot drink recipes to try

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Ingredients

• 3 tablespoon of pumpkin puree (122g)
• 4 tablespoon maple syrup (80g)
• ¼ teaspoon of cinnamon (0.5g)
• ¼ teaspoon of nutmeg (0.5g)
• ¼ teaspoon of ginger (0.5g)
• ⅛ teaspoon cloves (0.62g)
• 2 teaspoon vanilla (8g)

Notes

• Make sure you are using pumpkin puree and NOT the canned stuff.
• Be sure to brew the chicory in advance, you want it to be quite strong for a better taste.
• If you don't have a blender or want to use one, simply use a jar to shake the milk until it is frothy then add it to the chicory.
• Make sure your instant chicory is GLUTEN FREE, some brands add barley so make sure you're using chicory that is labelled as GLUTEN FREE.
• The topping is optional but to achieve these results you will need vegan style whipping cream to hand.
• This recipe contains no coffee, however feel free to add a splash of coffee if you wish.
• It's best to use a neutral tasting/frothy milk like Almond Milk or Cashew Milk so this doesn't compromise the taste of the pumpkin.
• For a creamy smooth sweet taste be sure to use my Vegan Condensed Milk recipe.