Vegan Caramel Pumpkin Spice Latte

Woah. A PSL…caramelized?

This has to be a whole new level of basic.

Coffee + milk = love. That’s exactly how I like to start my mornings.

I got out of my coffee habit a few years ago. I went from drinking at least 3 cups a day to drinking none because it would make me so gosh-darn jittery. Like heart-racing, can’t-focus, shaking-everywhere kind of jittery.

But then one day about 6 months ago, I couldn’t take the smell of Mark’s coffee anymore. I had to have some.

That sweet swig after at least 1 and a half years off the stuff was a moment of pure beauty. I had seriously missed my cuppa joe, and luckily, it seemed to have missed me. No jitters. I was in the clear to resume by coffee habits at once!

So this newish found love for coffee needed a fall flair. And I know there are some of you who think a sugary, caramely latte is totally barbaric and an abomination to coffee drinkers everywhere.

To that I say: I get it. I’m typically included in that group. Nothing will ever beat a big ol’ cup of the strong stuff.

But it’s happening because fall. This is the greatest example of “fall in a cup” that I will ever make. Guaranteed.

Just give me this one, okay? And heck, try it. Who knows, you might actually like it. ;)

SO. Lattes are typically made up of two parts: espresso (or coffee) and milk. Today, we’re jazzing it up a little bit with some Vegan Pumpkin Spice Caramel Sauce. Remember this stuff from earlier this week? Yeah, still loving it over here. I have some epic baked good plans for the stuff, but I couldn’t pass the opportunity to add it to a trashed-up vegan pumpkin spice latte. And oh boy. Not only does it add sweetness and flavor, it also thickens the latte a bit! Kind of love it. And I’m not even a fan of caramel macchiatos or whatever! The Pumpkin Spice Caramel Sauce is rich and has such a deep flavor – you’ll love it in your coffee!

To really reinforce the whole “pumpkin” thing here, we’ll mix some pureed pumpkin with our milk. You can use any non-dairy milk you want. I had an opened can of full-fat coconut milk, so that’s what I used. I loved how thick and creamy it was, but I find full-fat coconut milk kind of gives me a stomach ache when drank (drinken?) in bulk. Next time, I’m definitely going with my standby: unsweetened vanilla almond milk. Heat your pumpkin-milk mixture, add a touch of spice, strain, and boom. Done.

So to construct this whole Vegan Caramel Pumpkin Spice Latte situation: layer caramel, hot coffee, milk mixture, and then a bit of foamy steamed milk on top (optional). Then give your latte another quick drizzle of caramel and hallelu! Fall in a cup, easily made at home, and effortlessly made vegan.

Do you feel like the hair-flip emoji chick or what? ?