Vegan Pumpkin Spice Matcha Latte
Nov 06, 2016 in breakfast, dairy-free, epicurious, recipes, taste, vegan, latte, matcha, mct oil, pumpkin spice. Read the original on: Simply Quinoa
Annnnnd the pumpkin spice obsession continues!
If you’ve seen any of my What I Eat in a Day videos, then you already know that I drink a matcha latte pretty much every single day. It’s my version of a coffee; it’s got caffeine to wake me up in the morning, it’s frothy like my favorite lattes from Starbucks used to be, and it helps get things moving if you know what I mean.
But lately, I’ve been getting bored. At least with coffee, you can explore different blends, different countries, different roasts, etc. With matcha though, you’re basically getting matcha; no huge or noticeable differences between the different varieties. So I’ve been experimenting with ways to change it up and I’ve settled on my newest morning drink: a pumpkin spice matcha latte.
It’s just four ingredients, is ready in minutes and if you add the oil like I typically do, it has the creamiest texture.
Although not traditional, I make my lattes in my blender. I find that you are able to get everything evenly combined, there are no lumps of the matcha powder or spice, and the speed blender helps create that amazing foam.
The other trick to foam? MCT oil.
I talked a little bit about MCT oils in my Energizing Matcha Latte post, but basically they’re an oil made up of only medium-chain triglycerides (fats) which, when consumed, are sent directly to the liver where they are then used more as “fuel†for the body, rather than being stored as fat.
I don’t add this every time, but when I feel like I need a little extra boost, I’ll add some to my lattes. Ever heard of bullet proof coffee? That’s coffee blended with MCT oil.
The MCT oil I buy is made from coconuts so it’s vegan, but you can also find ones from grass-fed beef and other animal sources if you aren’t vegetarian/vegan.
The warming qualities of the pumpkin spice–which includes cinnamon, nutmeg, ginger and cloves–makes this the coziest drink ever.
Since I like to watch my caffeine intake, I only drink one per day, but if I could drink this all day, I totally would. I love the flavor, I love the creamy texture and that foam gets me every single time. It makes you feel like you’re drinking a fancy drink from a coffee shop (which I just have to say, matcha lattes are expensive!!), but you’re in the comfort of your own home.
Nothing better than that!
Hope you stay warm and cozy this weekend!
xo Alyssa
Vegan Pumpkin Spice Matcha Latte
Prep time
2 mins
Total time
2 mins
Author: Alyssa Rimmer
Serves: 1
Ingredients
- 1 cup boiling water
- 1 cup almond milk (or plant milk of choice)
- 1 - 2 tablespoons maple syrup (or sweetener of choice)
- ½ teaspoon matcha powder
- ¼ teaspoon pumpkin pie spice
- 2 teaspoons MCT oil (optional)
Instructions
- Combine all the ingredients into a blender and blend on high until frothy.* Pour into a mug and enjoy immediately.
Notes
No blender? Whisk together the matcha powder & pumpkin spice with 2 tablespoons warm water until powder has dissolved and smooth. Then combine everything into your mug and stir together with a spoon.
Nutrition Information
Serving size: 1 Calories: 195 Fat: 11.7 Carbohydrates: 22 Sugar: 18.2 Protein: 1.5
3.5.3208
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The post Vegan Pumpkin Spice Matcha Latte appeared first on Simply Quinoa.
Read the original on: Simply Quinoa
Simply Quinoa, Alyssa Rimmer
I'm Alyssa, the writer and photographer behind the gluten-free website Simply Quinoa. My passion is creating wholesome, nutrient-rich recipes all with a little quinoa twist.
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