Well it’s that time of year again – pumpkin spice time. You were thinking fall right? I mean it’s that time too; but I seriously think pumpkin spice should have its own season, haha.
For me it’s the time of year when I try to find something warm to drink to satisfy my craving so that I don’t have a coffee in hand 24/7. I mean I love coffee, but I’m still breastfeeding, so I don’t want to have a ton of caffeine in my system. I mostly drink decaf anyways, but figured why not switch it up.
I’ll be honest and say I have never really gotten on the pumpkin spice latte train – one, because I’m unwilling to pay $6.00 for a latte on most occasions, and second because the pumpkin spice lattes that you get are so fake and sweet tasting to me. All those sugary syrups that are used just aren’t for me.
What I love about this recipe is that it’s made real whole ingredients, no refined sugars, no fake tasting syrups, just a plant-based milk, spices and pumpkin. And if you want or need the caffeine – it tastes delicious with a little coffee added.
YIELD – About 51/2 – 6 cups
- 2 cups filtered water
- 4 cups of plant-based milk (I use Earths Own Oat Milk)
- 1 tsp whole cloves
- 2 pieces of cinnamon bark
- 1 inch chunk of fresh ginger
- 1/3 cup pureed pumpkin (fresh pumpkin or canned pumpkin will work fine, but make sure it is NOT pumpkin pie filling)
- 1/4 tsp nutmeg
- 1/2 tsp vanilla powder (or 1/2 tsp vanilla extract)
- 1/4 tsp powdered ginger
- 1 tsp cinnamon
- 1/2 tsp allspice
- 2-3 tbsp maple syrup
- Add the water, whole cloves, cinnamon bark and fresh ginger to a pot and bring to a boil. Once boiling, turn the heat down and let simmer for 10 minutes. Then add the plant-based milk and bring to a boil again, stirring frequently so you don’t scald the milk. Once boiling, turn the heat down and allow to simmer for 15-20 min.
- Add the pumpkin puree, maple syrup and spices to a blender or food processor and pulse until smooth.
- Remove the cinnamon, cloves and ginger from the milk mixture and add to the pot you were using previously and set aside for later. Add the milk to the pumpkin mix and blend until smooth and liquified.
- Return to the pot, heat to desired temperature, strain and serve, (the pumpkin puree should have liquified so when you strain it, there should be very little left behind).
The pumpkin milk can be refrigerated in an airtight container for 2-3 days, just warm to serve or pour it over ice if you like it cold. I keep the whole cloves & cinnamon bark in the jar to keep soaking in that beautiful spice.
I like to make a bigger batch and have it for a couple of days. In my eyes it only tastes better as the spices continue to release their flavour.
I hope you get an opportunity to make this delicious caffeine-free alternative to that sugary pumpkin spice latte you normally grab. You won’t be disappointed.
And the best thing – not only is this vegan and refined-sugar free, but the clove, cinnamon, ginger and even the nutmeg all have some really great healthy properties perfect for this time of year when coughs and colds are floating around all the time.
Till the next recipe,