This time of the year, you can find pumpkin spice latte recipes all over the internet, but what if we can throw an Asian twist in it? This would make an interesting cup of pumpkin spice latte, right?
I love pumpkin spice latte. It’s warm and comforting. It’s cozy, and it’s everything this season is all about. This pumpkin spice latte with Asian twist is healthy, easy to make, and so delicious. Oh, and it’s also vegan. I use almond milk and a little coconut cream in it. I also use fresh pumpkin, so it’s very natural and fresh. And you know what really give a nice kick to this pumpkin spice latte? Technically there is no any spice in it, but I use pandan leaves extract in this latte. Interesting, right? Let’s find out how I make it.
Pumpkin Spice Latte with Asian Twist
Ingredients: (1 serving)
1/4 cup fresh pumpkin cubes
1 1/2 cup Almond milk
1 1/2 tbsp coconut cream
2 tsp espresso powder
2 tsp sugar (or as much as you like)
1/4 tsp pandan leaves extract
1. In a medium pot, cook fresh pumpkin cubes in 1/2 cup of water, cover and cook until soft. When the pumpkin is cooked and soft, drain and puree it until smooth.
2. In another pot, heat almond milk. When almond milk is hot, add coffee and sugar. Stir until the sugar is dissolved. Remove from the heat and pour into a coffee cup.
3. Add pumpkin puree and pandan leaves extract. Stir well.
4. Warm coconut cream and pour it on top of pumpkin latte before serving.
Note: if you have fresh pandan leaves, put one or two leaves in a pot while cooking pumpkin for the fragrance so you don’t have to use the extract.
This pumpkin spice latte with an Asian twist is so comforting. It’s perfect for a cozy morning. It’s healthy and fresh. The texture of the latte is amazing, so dense and smooth, but feels very light in your stomach. The blend of the fragrances of coffee, pandan leave and coconut works wonderfully together. I will definitely make more of this regularly.