I love this non-coffee pumpkin spice latte made with almond milk. The texture is perfection---velvety smooth. It actually looks like pumpkin pie “batter,” too. If you want to substitute full-fat coconut milk, you’ll want to use a mixture of full-fat coconut milk and water. If you have a mug that holds 1 1/2 cups, I recommend using about 1 1/4 cup of full-fat coconut milk and 1/4 cup water. Cashew milk is another great option. And if you consume cow dairy, then regular milk would be fine, but I would use regular milk or 2% milk. If you drink Vanilla Almond Milk, you may not need as much pumpkin butter, but your Vanilla Pumpkin Spice Latte will no doubt be equally delicious. You may top your latte with some of my gluten-free, dairy-free Honey Whipped Cream (agave nectar may be used instead of honey) or Diane’s "original" gluten-free, dairy-free, vegan Whipped Cream for a truly decadent delight.
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/velvety-pumpkin-spice-latte-and-five-other-kid-friendly-seasonal-hot-beverages/