Vegan PSL

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Here in Vancouver, fall is in the air. It’s official. Leaves are changing colours, mornings let off that pink haze, you pile on those chunky sweaters, and of course — indulge yourself in those beautiful Pumpkin Spice Latte’s whenever you get the chance. Being a favoured season of mine, I can’t not go without one of these treats.

I swear, if you’re walking the streets of Vancouver this time of year, and you see an innocent bystander holding a “take away” cup; probably 80% of the time it’s a PSL. I don’t blame them, they are absolutely amazing and make you feel so warm and happy. As you can probably tell, I tend to have relationships with my beverages.

Anyways, I’ve been one of those people who have jumped off the bandwagon. I’ve turned away from milk lately and artificial crap, and brought in a different kind of style. I spent time to research the nutrition information in one regular “popular coffee shop” PSL. I was blown away to find out a 12oz contained 300 Calories, 40g of Carbohydrates, and…wait for it…38g of sugar! Oie.

Since it is that time of year, I figured why not?! Why should I hold myself back from those pricy artificial drinks when I could make one at home that’s a lot more cheaper, healthier — AND still make me feel warm and happy inside.

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~ Your Ingredients ~

(Serves 2 People)

– 2 cups of Unsweetened Almond Milk (Organic preferably)

– 2 1/2 Tbsp Organic/Whole Maple Syrup

– 1/4 Cup of Canned Pumpkin (try to get organic)

– 6 tbsp of plain black Coffee (you can use more if you’d like)

– 2 tsp Vanilla Extract

– A pinch of each: Cinnamon, Nutmeg, Allspice, Ginger & Cloves

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~ Your Directions ~ 

 1.)  Turn your stove element on to medium heat Add your milk to the pot.

 2.) With a whisk, add the vanilla extract, maple syrup, and coffee to the milk.

 

 

 

 

3.) Once all those ingredients are added, go ahead and add the pumpkin. Stir until combined.

 

4.) Once Finished stirring, add in your assorted spices. Continue stirring until the combination of ingredients come to a light boil, or until hot.

 

 

 

5.) Once it has reached peak temperature, remove from the heat.

 

 

6.) To add a Latte flair, pour  4 tbsp of almond milk into a glass and whisk with a small hand blender. Beat the milk until frothy and holds a bit of structure.

7.) Once whipped, spoon the milk froth onto the top of your latte, and sprinkle with nutmeg or cinnamon. Voila!

If I need to convince you more, here is a nutrition table I put together:

Equal to 1 serving (12oz)

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Happy autumn, everyone!

Charlotte xo

Did you end up making this yummy drink? If so, how was it? Lemme know in the comment section below!


All ideas and shenanigans are property of hiatushunnie.wordpress.com ~

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4 Comments Add yours

  1. Ohhhh, I’ll be trying this when I’ve finished my travels :-)
    And I promise to let you know how it goes!! Xx

  2. The version you made looks better than a regular PSL.
    Great information!

    1. Charlotte says:

      Thank you so much! :)

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