Pumpkin Spice Soy Latte

My recipe for from-scratch delight! Also free from processed sugar 🙂

First I made my own pumpkin spice mix (because it is not a thing in Austria). I used:

  • 3 tablespoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Then, I cut the pumpkin (winter squash) into junks, about 50g per serving. I used Hokkaido, but any should do.

I put the pumpkin pieces into a pot, with just enough water to cover the bottom of the pot, and cooked it until soft.

Per serving, I added approximately:

  • a cup of soy milk (I use unsweetened, calcium-fortified)
  • 1-2 dates (I used Medjoul)
  • 1/2 teaspoon of the pumpkin spice mix
  • 1/8 teaspoon vanilla extract

(These are approximate numbers, start with little and add more until the taste is just right for you.)

I heated the mix, then blended it with a hand blender. If you are like me and like frothy drinks, make sure to blend in some extra air (so lift up the blender a little).

Put the yummy drink into a mug and sprinkle with spice mix. That’s it!

Enjoy 🙂

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