Vegan Pumpkin-Maca Latte

You know Summer is over when people start posting about how excited they are to enjoy their first PSL.. Oh wait, are you also one of those people who don't know what PSL is?! 

Well, let me explain to you: in Fall 2014 Starbucks launched their first Pumpkin Spice Latte and it became one of their most popular seasonal drinks. As I am not a big fan of the un-ethical company nor of their over sweetened and over prized drinks, I created my own Vegan - Superfood - Sugar-free - Maca - Pumpkin Latte.

FOR TWO CUPS YOU NEED

2 cups Almond Milk

2 tablespoons Pumpkin Puree

1 cup Coconut Milk

4 Medjool Dates

1 tablespoon Vanilla Extract

1 tablespoon Maca Powder

1 teaspoon Turmeric Powder

1 teaspoon Clove Powder

1/2 teaspoon Ginger Powder

1 teaspoon Cardamon Powder

1/2 teaspoon Cinnamon

1 big cup of strong hot coffee

THE MAKING For the puree: take half a Hokkaido and cook the sliced pumpkin in a pan with some water until it is soft. Then blend it to a smooth mass and put it to the side. Brew a strong dark coffee and put it to the side.

Put all your spices, the Maca powder and the dates in a blender, add the coconut milk and blend it to a smooth liquid, then pour it into a pan to heat it up on the stove.

Use low heat and simmer the spice-coconut milk mix slowly. Now add the pumpkin puree and the vanilla. Mix it all well to a smooth liquid. Remove the pot from the heat and stir in the coffee.

Now it is time to make some lovely almond milk foam for the topping. First you need to heat up the almond milk , then put it in your blender and blend until it is foamy.

Now take two cocktail glasses and pour in the Maca - Pumpkin Spice mixture, top it up with the almond milk foam, sprinkle some nutmeg over it and serve it hot

MY TIP: Make a little bit more of the Mac-Pumpkin Mix and put it in a jar. So you can quickly make more Pumpkin Latte whenever you have some sweet cravings. In the fridge it will last for at least one week