5-Minute Pumpkin Spice Latte

reading time: ca. 2 min

What is fall without Pumpkin Latte? (basically, what is life without Pumpkin Latte? but let's not get dramatic) 

Following a vegan lifestyle doesn't mean you should have to restrict yourself from your favourite treats like a creamy spicy Pumpkin Latte. Just stay flexible and get creative! 

Easy raw-vegan-compatible Pumpkin Spice Latte

Preparation time: 5 min
Main ingredients: pumpkin, chai tea, milk
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, paleo, and delicious "even so"


½ cup of your favourite Chai tea, hot or cold (obviously, if you like, go ahead and use freshly brewed coffee instead)
1½ cup plant-based milk of your choice (nut milk, coconut milk, soy milk, rice milk...)
around 1/2 cup cooked pumpkin purée
½ teaspoon pumpkin pie spice*
1 teaspoon organic orange zest or, as i did it, ½ cup orange juice

3-5 medjool dates, pitted and soaked in water for 10 mins
½ teaspoon vanilla extract (optional) - alternatively you can trade this for using vanilla-flavoured soy or almond milk
tiny pinch of salt
a dash of pumpkin spices for garnish

- a blending machine or food processor
- a mesh strainer
- a hand foaming tool for some milk foam (optional) 


#step 1: [OPTIONAL] If you're not using store-bought pumpkin purée, but making your own, scoop out the guts and seeds ** of a Japanese pumpkin. I used a Hokkaido pumpkin because it's a bit on the sweet side and you don't have to peel it. Cook or steam for about 20 minutes.
#step 2: Place the cooked flesh (or the canned pumpkin purée) in your blender or food processor, along with all other ingredients except for the milk. Blend on high power. It's fine if the purée is still a bit grainy, since you are now going to run it through a strainer. This is the one step that requires a bit of time and patience. Using a fine mesh strainer and a teaspoon, strain the thick purée into your cup. Keep a bowl close by to transfer your pulp to. Do so until your cup is filled with a creamy pumpkin spice drink. (you may need to rinse your strainer once or twice during the process since it tends to clog)

#step 3: Either warm up your milk and foam it, or simply pour it into the cup. Finish by garnishing with whipped cream or milk foam or just a sprinkle or pumpkin pie spice/cinnamon on top.

You can enjoy this drink heated up or over ice - it's really up to you. I had mine at room temperature -using hot tea and cold milk-, and it was gone in seconds. so good :)

left: plain soy milk, unfoamed. // right: vanilla soy milk, foamed.

What i love most about this recipe - besides the fact that it's suitable for a vegan lifestyle, and super quick to make - is that it is made with pumpkin seeds which you would normally throw away! right? And the outcome is amazing! It doesn't taste too tangy, but not too sweet either.

Speaking of pumpkin seeds, i have 3 quick tips as to how else you can incorporate them into your daily cuisine:

1) lunch: in a grinder or using a mortar and pestle, grind 1/2 cup pumpkin seeds into fine powder. process 1.5 lbs cauliflower in your blender, then mix the ground pumpkin seeds into the purée, add salt and pepper and some nutmeg, and there you have your raw vegan "mashed potatoes".

2 ) snack: mix 3 cups pumpkin seeds, 1/3 cup maple syrup, 2 tsp ground cinnamon and a pinch of salt, form that into little heaps, then dehydrate until the crispy heaps are completely dry and crunchy. 

3) drink: did you know you can also make dairy-free milk from pumpkin seeds? all you need is 1 cup pumpkin seeds, soaked for at least 1 hour, 4 cups filtered water, 4 dates or a bit of stevia for sweetening, 1 teaspoon coconut oil and perhaps a bit of vanilla bean if you like. blend everything in your blender until it's smooth. 

*pumpkin pie spice blend can be easily homemade: 4 tsp ground cinnamon, 1 tbsp ground ginger, 1 tbsp ground nutmeg, 1 tsp ground allspice. you can also add a bit of cardamom or ground cloves 

** don't throw away the seeds!! they're packed with healthy protein, fats and zinc. You can simply rinse and bake them with a bit of salt in the oven at low temperature to make your own roasted pumpkin seeds!



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