Vegan Pumpkin Spice Latte
Some research using Google has revealed that Starbucks’ Pumpkin Spice Latte has ingredients derived from cow milk, so it’s not vegan even when ordered with soy. Time to make my own!
This recipe makes a “grande”, which is about 500 ml (16 US fluid ounces).
- Heat up about 375 ml (about 1.5 cups) of soy milk with equal parts (ground) cinnamon and nutmeg and just the tiniest amount of ground cloves in the microwave for 2-3 minutes. Take it out when it’s hot but before it starts boiling.
- Drop in two shots of espresso brewed using your favorite method. (I used my perfectly capable twelve-dollar stovetop moka because I haven’t bought a pressure-driven espresso machine for my tiny kitchen.)
- Sweeten with 15-20 ml (about a tablespoon) of maple syrup and 12-16 g (about two tablespoons) of sugar. The syrup will darken up the flavor a bit, and the sugar will sweeten the rest of the way.
Possible Pitfalls
- Making the drink too sweet. Try to undersweeten your drink since it’s relatively easy to just add more sugar or syrup later on.
- Being afraid of the cinnamon and nutmeg. These are the flavors that really carry your pumpkin spice latte (and pumpkin pie in general actually). Taste a bit of your soy milk when it comes out of the microwave. If it doesn’t immediately remind you of pumpkin pie, you haven’t pushed the envelope enough.
- Being too generous with the cloves. They are there to fill in the flavor gaps. Don’t make them into an equal flavor partner.
- Becoming addicted to this easy and tasty beverage.