When I was born, my family lived in Circleville, Ohio, home of the world-famous Pumpkin Show. Although my family moved when I was just a few years old, my palette has always had a special place for pumpkin. Now that fall is here, I’m finally able to indulge in the foods of my favorite season, and you can, too, with this delicious recipe.
Enjoy the cold weather with a warm and frothy coffee drink infused with the flavors of fall. Don’t like coffee? Replace the instant coffee in this recipe with your favorite vegan hot-chocolate mix for a chocolaty pumpkin treat.
Vegan Pumpkin Spice Latte 1 1/2 cups almond milk 2 Tbsp. soy creamer 2 Tbsp. canned pumpkin 1 Tbsp. agave nectar 2 tsp. vanilla extract 1/2 tsp. pumpkin pie spice, plus more for garnish Instant coffee granules equivalent to 1 serving size Cinnamon and/or nutmeg for garnish
Over medium heat, mix the almond milk, soy creamer, and canned pumpkin until it begins to steam.
Reduce the heat to a simmer. Add the agave nectar, vanilla extract, pumpkin pie spice, and instant coffee and whisk well.
Transfer to a mug and garnish with your favorite fall spices.
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