A comforting mug full of autumnal flavour. This vegan twist on a classic seasonal drink combines lively spices and grounding flavours to create a deliciously warming hot drink. Enjoy as you cosy up in the comfort of your home as the nights draw in and the leaves begin to fall. This Pumpkin Spice Latte recipe is also a great way to save any food waste leftover from pumpkin carving. Save any leftover pumpkin to puree, freezing anything you don't use.
What you need:
1 Pukka Three Cinnamon tea bag
200 ml plant based milk
2 tablespoons pumpkin puree
1/4 teaspoon vanilla extract
Seasonal spices - we suggest 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger and a pinch of nutmeg
a drop of honey
In a small saucepan, bring 125ml of water to a gentle boil
Remove the water from the heat, add the Three Cinnamon tea bag
Let it steep for 4 minutes then remove the tea bag
Add the plant-based milk, pumpkin puree, honey, vanilla and spices to the pan
Pour the mixture into a blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy
Serve and enjoy!