If you are like me and do not own an espresso machine but would still love to enjoy a healthy pumpkin spiced latte when the season hits, then this is the recipe for you. It's so simple to make and helps you use up that leftover pumpkin pie filling that you've been looking for a use for.
If you haven't already made the cashew milk, start by soaking the cashews (ideally for 4 hours but with a high-speed blender the soaking is not necessary). Drain the cashews, discarding the water, and add to a high-speed blender and add 2 cups of new water. Blend on high until a creamy milk forms. No need to strain.
Brew to the coffee in a French Press or whichever method you choose, and adjust the strength of your liking. Next combine the coffee, cashew milk (or other milk alternative), pumpkin puree and spices in a saucepan and gently heat, being sure not to let it get to a rapid boil. Use a whisk to ensure the pumpkin pie filling mixes through.
Once heated, remove from heat and stir in honey until well combined, I usually start with 1 tbsp of honey. Taste and adjust for sweetness. Enjoy!
Make it Vegan: Use maple syrup in place of honey.No High-Speed Blender: Use organic soy milk in place of cashew milk.Make it Simpler:Use a pre-purchased or pre-mixed pumpkin pie spice mix, or even a chai mix will do. Use a store-bought milk alternative such as organic soy milk or cashew milk.Use a Premade Pumpkin Pie Spice Blend: Use 1 1/2 to 2 tsp of pumpkin pie spice blend.Making It Without Pumpkin Puree: Simply omit the pumpkin puree - pumpkin spice is really about the cinnamon, nutmeg and cloves.Making an Iced Pumpkin Spiced Latte: Do not eat the coffee. After heating the cashew milk and spices, add to a blender with coffee and 1/2 cup of ice.Nutrition Analysis uses full honey amount and soy milk with added calcium.