I had always looked forward to the cool weather for one reason: pumpkin everything! One particular favourite was the Pumpkin Spice Latte from Starbucks. They are warm, rich and spicy but not vegan even if you order it with soymilk. This is my first fall being vegan and I see people walking around the city with Starbucks cups in hand and have serious envy. I knew I needed a recipe to make myself a vegan latte with the same autumn flavours. I don’t have an espresso machine so I made a pot of strong coffee and got started with the recipe development. After much coffee and a serious case of caffeine jitters I came up with this recipe. You can omit the soy creamer but it won’t be as rich.

Serves 2 small mugs or 1 large one

• 1 cup strong coffee
• 1 cup unsweetened almond milk
• 4 tablespoons soy creamer (I used Silk brand)
• 3 tablespoons pumpkin butter (Check out my Homemade Pumpkin Butter)
• 1 tablespoon sucanat
• ¼ teaspoon pumpkin spice (Check out my Homemade Pumpkin Spice recipe)
• Pinch of kosher salt

Place all ingredients in a medium sauce pot and gently heat until steam appears. Do not simmer or boil since the milk can curdle. Pour into mugs and serve.