Vegan Pumpkin Spice Frappuccino Recipe:
Vegan Pumpkin Spice Latte Recipe:
In this episode of Abbey’s Kitchen, Abbey has declared that it is officially fall which means it is the season of PSL. If you’re a girl, you basically live for PSL season. Abbey is so excited to indulge and grab her first PSL of the season. However, by now you probably over indulged and let’s be real, those things are loaded with lots of sugar and processed ingredients. So today Abbey would like to share with you her version which is lighter, vegan and absolutely delicious.
Let’s do this.
First up is Abbey’s Vegan Pumpkin Spice Latte.
To a saucepot heat a shot of espresso and pumpkin puree. Give it a good stir until the pumpkin starts to dissolve. Add some maple syrup to taste and almond milk. Stir everything together until it warms up. Finish it off with a pinch of cinnamon and some vanilla and stir it until it comes together. Next take it off the heat and add it to a container and give it a good frothing with a milk frother. Pour it into your Starbucks cup. Top it off with coconut whip cream and crushed graham crackers and some cinnamon. Enjoy!
Next up is Abbey’s Vegan Pumpkin Spice Frappuccino.
To a blender, add pumpkin puree, coconut cream, almond milk, instant coffee, maple syrup, vanilla, cinnamon and some ice. Puree until it gets nice and smooth. Transfer to Starbucks cup. Top it off with coconut whip cream, crushed graham cracker crumbs and some cinnamon. Enjoy!
Will it be hot or cold? Either option and you will be winning at life.
If you enjoyed this video, give it at thumbs up and leave Abbey a comment below with some of your favourite Frappuccinos and Abbey may make it a little bit lighter for you guys.
For more tips on staying healthy, recipes, dieting, and information fit for consumption by foodies everywhere stop by Abbey’s blog.