Pumpkin Ginger Latte

makes 1 latte

Guys, I miss cheese.  I know many vegans use nutritional yeast to replicate the cheesy feel of a dish but it really isn’t cutting it for me.  Man, I don’t know if veganism will be sustainable for me.  Buuuut, I sure am feeling great.  I think if I do go back to eating dairy and meat it will be in moderation because I feel so great eating mostly plants!  Woohoo go veggies.

Right now I’m flying home from a pretty hectic long weekend.  I visited 3 cities, 2 states, 2 schools, and flew on 5 planes in the course of 5 days.  For the majority of my trip I ate out at restaurants which gave me a sense of what I can’t eat.  Up until this trip I was like, “man, this whole vegan thing is easy as pie,”.  Then the real world set in and it’s pretty brutal! Luckily, Colorado and Montana were pretty accommodating.

I also want to give a huge shout out to Govinda’s Garden in Denver.  This restaurant is a 100% vegetarian and vegan buffet and the staff is SO NICE.  If you’re ever in Denver and looking for a great restaurant (even if you’re a meat lover) go here.  Their vegan quiche was exquisite.

Well, Colorado is awesome and I am sort of sad to be home because school, man.  School and biking and being out of town have taken up all my time and I haven’t been able to post anything for far too long.  Plus the recipe I was going to post was not up to par…but trust me, this one is!

If  you want to cozy up after a long autumn day drink this.  This coffee-less latte isn’t too sweet and the pumpkin shines.  Make it now and drink up, my friends!

Let’s get cozy!

 Active time: 5 minutes  Total time: 6 minutes*

What you’ll need:

For simple syrup

3/4 cups water

1/2 cup cane sugar

1/2 cup chopped ginger

2 pinches clove

1/2 teaspoon allspice


For latte

1 cup unsweetened regular or vanilla almond milk

2 tablespoons pumpkin puree

1 1/2-2 tablespoons ginger syrup

1 pinch ground cloves

1-2 shot espresso (optional)

To make the simple syrup put all the ingredients in a saucepan.  Bring to a boil, then turn to a simmer and cover with a lid.  Allow to simmer for 45 minutes.

In a saucepan or microwavable dish, heat up the almond milk.  Add the pumpkin puree, ginger syrup, and pinch of cloves. Now you can either keep heating up the mixture to your desired temperature in the saucepan/dish, or use a milk foamer/espresso machine to steam the latte.  Once heated or steamed, either add a shot of espresso or don’t!  Enjoy!

Recipe adapted from Minimalist Baker and Happy. Healthy. Life.


*Time doesn’t include making the simple syrup

*Add a ginger tea bag if you want it to be spicier!

*Drink with some hearty waffles or pancakes!

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