Pleasant Hill Grain

HELPING YOU ACHIEVE YOUR CULINARY DREAMS

Shopping Basket

  • This item was added
  • items in your basket
  • (close)

Talk to a Product Expert!   (866) 467-6123 or chat

Posted: November 29, 2018
Recipe by: Natalia Wrobel Katz
This Pumpkin Spice Latte is made with freshly pressed almond milk! It’s easy to make, dairy-free and delicious!
Active Time
10 minutes
Total Time
2 hours
Serves
2

Ingredients:

Almond Milk

  • 1 c. raw almonds, soaked in a water overnight
  • 3 c. water
  • pinch of sea salt

Pumpkin Spice Latte

  • 1-1/2 c. homemade almond milk
  • 1 tbsp. pumpkin puree
  • 2-3 tbsp. agave syrup
  • 1/2 tsp. cinnamon
  • pinch of ginger
  • pinch of nutmeg
  • 1/2 tsp. vanilla extract
  • 1/2 to 1 c. hot brewed black coffee
  • cinnamon to sprinkle

Directions:

Almond Milk

  1. 1. Place almonds in a bowl, cover with water and soak overnight. You can also soak almonds in very hot water for 1-2 hours. Rinse and drain well.
  2. 2. Put drained almonds in blender along with filtered water and sea salt. Blend on high speed for about one minute.
  3. 3. Place a mesh bag into the basket of your Tabletop Fruit Press.
  4. 4. Pour the almond mixture in.
  5. 5. Fold the top of the filled bag over and place the pressing plate on top. Turn the handle to apply pressure to the almond pulp, watching that the pressing plate doesn't tilt. Gradually apply pressure until the flow of milk stops. Save 1-1/2 c. for the pumpkin spice latte and refrigerate the rest.

Pumpkin Spice Latte

  1. 1. In a small saucepan, whisk together almond milk, pumpkin puree, agave syrup, cinnamon, ginger, nutmeg and vanilla extract. Heat the mixture for about 5 minutes until hot, stirring often.
  2. 2. When the mixture is steaming hot, remove it from the heat. Whisk until frothy using a small whisk. You can also use a blender for an extra froth!
  3. 3. Pour the hot coffee between 2 mugs and then pour over the frothed pumpkin milk. Sprinkle with cinnamon.

Images:

Pumpkin Spice Latte (Dairy-Free)
Pumpkin Spice Latte (Dairy-Free)
Pumpkin Spice Latte (Dairy-Free)
Pumpkin Spice Latte (Dairy-Free)
Pumpkin Spice Latte (Dairy-Free)

PHG Products:

Pleasant Hill Grain products I used for this recipe...


Share this recipe:

Comments

Be the first to comment on this recipe.

Your email will not be published.

* Required Fields

Pumpkin Spice Latte (Dairy-Free)

  • Prep
    10 minutes
  • Total Time
    2 hours
  • Serves
    2

Description

"This Pumpkin Spice Latte is made with freshly pressed almond milk! It’s easy to make, dairy-free and delicious! "

Ingredients

Almond Milk

  • 1 c. raw almonds, soaked in a water overnight
  • 3 c. water
  • pinch of sea salt

Pumpkin Spice Latte

  • 1-1/2 c. homemade almond milk
  • 1 tbsp. pumpkin puree
  • 2-3 tbsp. agave syrup
  • 1/2 tsp. cinnamon
  • pinch of ginger
  • pinch of nutmeg
  • 1/2 tsp. vanilla extract
  • 1/2 to 1 c. hot brewed black coffee
  • cinnamon to sprinkle

Directions

Almond Milk

  1. 1. Place almonds in a bowl, cover with water and soak overnight. You can also soak almonds in very hot water for 1-2 hours. Rinse and drain well.
  2. 2. Put drained almonds in blender along with filtered water and sea salt. Blend on high speed for about one minute.
  3. 3. Place a mesh bag into the basket of your Tabletop Fruit Press.
  4. 4. Pour the almond mixture in.
  5. 5. Fold the top of the filled bag over and place the pressing plate on top. Turn the handle to apply pressure to the almond pulp, watching that the pressing plate doesn't tilt. Gradually apply pressure until the flow of milk stops. Save 1-1/2 c. for the pumpkin spice latte and refrigerate the rest.

Pumpkin Spice Latte

  1. 1. In a small saucepan, whisk together almond milk, pumpkin puree, agave syrup, cinnamon, ginger, nutmeg and vanilla extract. Heat the mixture for about 5 minutes until hot, stirring often.
  2. 2. When the mixture is steaming hot, remove it from the heat. Whisk until frothy using a small whisk. You can also use a blender for an extra froth!
  3. 3. Pour the hot coffee between 2 mugs and then pour over the frothed pumpkin milk. Sprinkle with cinnamon.
Return to Recipe Index
Return to top
Back to top