Vegan Pumpkin Spice Latte Sauce
Veganized version of the iconic pumpkin spice latte that is nearly identical to the coffee shop, but homemade in about ten minutes. Great for a PSL, a drizzle over pancakes, oatmeal topping, or poured on ice cream.
Servings - 16 Tablespoons
Calories Per Serving -66
Cost $5
Ingredients
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree (Canned pumpkin)
- 7.5 ounces sweetened condensed coconut milk (See blog post )
- 1 teaspoon pumpkin spice seasoning
Instructions
- In a sauce pot, whisk together the water and sugar. Heat over medium high heat and stir until the sugar is dissolved and the water looks clear. About 1 minute. Leave on heat and stir occasionally until bubbles form across entire surface. Cook for one minute longer once those bubbles form. Remove from heat.
- Stir in the remaining ingredients, place pot back on medium heat and stir to melt the sweetened condensed coconut milk. Once the coconut milk has melted, stop stirring. Let mixture heat until you see bubbling or foaming across the entire surface. Stir and remove from heat.
- Pour the pumpkin spice sauce into a mason jar or other glass container. Use immediately or refrigerate for longer storage.
- Use 1 tablespoon of the sauce per 8 ounce latte. Use more if desired.
Notes
Per 1 tablespoon of this sauce:
- 66 calories
- 1.8 g saturated fat
- 0 mg cholesterol
- 10.8 mg sodium
- 11.7 g sugar