This cozy heartwarming coffee is perfect for the fall season. Frothy pumpkin spice flavoured almond milk mixed with your favourite brewed coffee, topped with vegan whipped cream, and a dash of pumpkin pie spice creates the perfect fall coffee.
Brew your hot coffee as you normally do, or mix 2 teaspoons of instant coffee with 1/2 cup of hot water.
Add the almond milk, vanilla extract, white sugar, pumpkin puree and pumpkin pie spice to small pot and heat on medium-high heat until just simmering. Remove from the heat.
Divide the hot coffee between to coffee mugs, and do the same with the almond milk mixture.
Top with vegan whipped cream and a dash of pumpkin pie spice.
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Notes
Make your own pumpkin pie spice for stronger flavour, and the ability to personalize the spice blend by adjusting the measurements of each spice.Be careful not to burn the almond milk, it doesn't need to be boiled, it just needs to be hot.If you don't want to use almond milk, try oat milk or cashew milk.Try unsweetened vanilla almond milk to up the flavour of the latte.Instead of buying vegan whipped cream, microwave a 1/8 cup of plant milk and froth it with a handheld frother. Make sure to leave lots of room in the mug or cup you use as the almond milk will expand.Store the almond milk blend in the fridge in an air-tight container or jar for up to 4 days.Store black coffee in the fridge in an air-tight container or jar for up to 1-2 weeks, although the taste won't be as great after about 2 days.If you've already mixed the coffee and almond milk together, it can stay in the fridge for up to 2 days, but it won't taste as good as when it is fresh.