This pumpkin spice latte is the perfect treat for a chilly fall day. It’s super creamy, vegan, and it’s great to cosy up when the weather gets colder. And it comes together in only 5 minutes!
Why This Recipe Works
This recipe is a spin-off of the delicious famous Starbucks fall drink, but it’s much healthier, entirely plant-based, and it doesn’t contain as much sugar.
So if you want to save some money and calories, just make your own! All it takes is six ingredients and five minutes.
Instead of cow’s milk, I used almond milk, which I like best for this drink. Maple syrup is the perfect sweetener. It’s much healthier than white sugar and goes perfectly with the pumpkin puree.
I used a store-bought pumpkin spice mix to make things super easy, but you could also make your own. I added a bit of extra cinnamon to enhance the cinnamon flavor.
My recipe calls for real pumpkin puree and not just pumpkin syrup, which makes the pumpkin flavor much more authentic.
Top it all off with a bit of coconut whipped cream. It’s the perfect vegan alternative to traditional whipped cream and the light coconut flavor goes perfectly with the pumpkin spice. It’s a fall dream!
What Goes Into This Recipe
- Pumpkin Puree – I usually make my own puree from butternut squash, but you could also use canned pumpkin puree.
- Cinnamon – my favorite is Ceylon cinnamon
- Almond Milk – I use unsweetened almond milk. You could also use oat or soy milk instead.
- Pumpkin Pie Spice – I used a store-bought spice mix, but you could also make your own.
How To Make This Recipe
1. Step: Froth up the almond milk either with an espresso machine or an electric milk frother. Add the frothed milk together with the remaining ingredients to a small pot.
2. Step: Stir with a whisk until well combined. Heat it to your preferred temperature on the stove top.
Recipe Notes
- I used an espresso machine to make the milk froth. You could also use an electric milk frother.
- Barista almond milk is the best plant-based milk to froth. It’s specifically made for coffee and it forms a foamy layer, which is perfect for coffee or other hot drinks.
- If the latte is not sweet enough for you, just add more maple syrup. You could also add a teaspoon of coconut sugar.
- Coffee lovers can add an espresso to their pumpkin latte.
FAQs:
I Don’t Have a Milk Frother or Espresso Machine. Could I Still Make This Recipe?
This recipe works best with an espresso machine or an electric milk frother. However, you can still make it without either one.
Just place all of the ingredients into a high speed blender and blend for 30-60 seconds on high for a frothy top.
How Long Does This Drink Last If I Don’t Drink It Right Away?
If you don’t finish all of the latte right away, you can store it in a mason jar in the fridge for 1-2 days. Just reheat it on the stovetop when you’re ready to drink it.
Related Recipes
- Pumpkin Pie Smoothie
- Vegan Pumpkin Bread
- Vegan Pumpkin Muffins
- Pumpkin Cookies with Chocolate Chunks
- Vegan Pumpkin Pie
I Love To Hear From You!
I hope you like this pumpkin spice latte as much as we do around here.
If you give them a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Pumpkin Spice Latte
Ingredients
- 2 cups almond milk
- 4 tablespoons pumpkin puree
- 1 tablespoon maple syrup
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
Instructions
- Froth up the almond milk either with an espresso machine or an electric milk frother. Add the frothed milk together with the remaining ingredients to a small pot.
- Stir with a whisk until well combined. Heat it to your preferred temperature on the stove top.
Notes
- I used an espresso machine to make the milk froth. You could also use an electric milk frother.
- Barista almond milk is the best plant-based milk to froth. It's specifically made for coffee and it forms a foamy layer, which is perfect for coffee or other hot drinks.
- If the latte is not sweet enough for you, just add more maple syrup. You could also add a teaspoon of coconut sugar.
- Coffee lovers can add an espresso to their pumpkin latte.
First, in the spirit of full disclosure, I have never had a Starbucks PSL, ever. Can’t thanks to a wicked allergy to all things cow milk.
Second, when I decided to go on the hunt for a non-dairy version I was slightly shocked at how many new vegan sites I discovered (yay me – more yummies!).
Third I scared my cat when I burst out laughing at the line “Coffee lovers can add an espresso to their pumpkin latte.”
What can I say, it never occurred to me to make a latte without the espresso (I am a fan of coffee). But then it hit me that without the espresso (gasp!) I could indulge in this lovely warming tummy cuddler in the evening! What a lovely cool weather alternate to herb teas and golden milk!
So thank you for the recipes (I’m always on the hunt for plant based foods even if I am not yet fully veg) and thanks for the giggles! Laughter is considered aerobic exercise, so you started my morning off healthier even before I’ve tried the recipe! ;-)
Yum! This looks so delicious and tasty!