Vegan Pumpkin Spice Latté
Wrap your hands around a warm mug of the best vegan pumpkin spice latté you will ever try (inspired by the classic Starbucks favorite, but better). This drink is filled with a velvety blend of pumpkin, spices, cinnamon, nutmeg, and creamy goodness. This recipe is made for my pumpkin spice lovers who love crisp mornings, chilly afternoons, and the autumn season!
What you’ll love about this:
There’s nothing like cozying up with a warm mug of something delicious. I love to make all the warm drink in the fall from green tea with honey, to a delicious london fog, and the classic pumpkin spice latté (also known as PSL).
I love to make this drink at home because it saves me money. A grande pumpkin spice latté is now $6.50, if not more, when you add on the price of the swap for non-dairy milk. The cost of the pumpkin spice latté has nearly doubled.
A lot of the ingredients for this recipe you likely already have at home (I personally have a can of pumpkin puree in my pantry at all times – is that weird? haha!) and it will cost you LOADS less to learn how to make your own vegan pumpkin spice latté at home. Cheers, friends!
Vegan Pumpkin Spice Latté Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What kind of non-dairy milk is best for this recipe?
I personally like an unsweetened soy milk because it has the creamiest texture. Oat milk also works great because it froths well, but it is also much sweeter so you likely will want to decrease the amount of maple syrup in your drink.
How do I make strong brewed coffee?
To make strong brewed coffee, use 2 tablespoons of coffee per 6 ounces of water, opting for a dark roast for more intensity. If using whole beans, grind them just before brewing to maximize freshness. Brew using your preferred method, such as a French press or drip coffee maker, and enjoy your bold cup of coffee.
How to Make a Vegan Pumpkin Spice Latté
Warm your Milk
Start by warming your non-dairy milk either stovetop or in the microwave. For stovetop, add your milk in a pot over low-medium heat and heat until it’s simmering but not boiling. For microwave, add you milk to a microwave safe container and warm at 30 second increments over low heat until very warm but not boiling.
Combine espresso & pumpkin
In your large mug, add your pumpkin puree, pumpkin pie spice, espresso, and maple syrup. Whisk with a fork until combined. If it is still clumpy, warm in the microwave for 20-30 seconds and stir again.
Froth Milk
Froth your milk with a milk frother for ~15-30 seconds until you have peaks of foam on top.
Finish off your drink
Pour your frothed milk over the pumpkin espresso mixture. Top with more foam on top or vegan whipped cream.
Optional garnish: Sprinkle with pumpkin pie spice and add a cinnamon stick on the side!
Can I make a vegan pumpkin spice latté ahead of time?
This drink is really enjoyed best freshly made, however you could make your espresso/pumpkin mixture ahead of time and simply froth your milk right before enjoying.
What can I use if I don’t have a milk frother?
You can still create a milk “foam” for your drink. After warming your milk, add it to a mason jar with a lid. Shake for 30 seconds until you have a frothy milk. It won’t be as smooth and creamy but will aerate the milk enough to give you that top foam.
Can I make this drink iced?
Yes, you can enjoy a pumpkin spice latté iced. Simply don’t froth your milk and enjoy your drink shaken over ice. (A cocktail shaker works best to incorporate all the ingredients)
Vegan Pumpkin Spice Latté
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Equipment
- Milk Frother
Ingredients
- 3/4 cup non-dairy unsweetened soy milk (if using sweetened, you may want to decrease the amount of maple syrup to your sweetness preference)
- 1/2 cup strongly brewed coffee or 2 shots of espresso
- 2 tbsp maple syrup
- 2 tbsp pumpkin puree
- 1/2 tsp pumpkin pie spice
Optional topping
- Vegan whipped cream
Instructions
- Warm your milk: Start by warming your non-dairy milk either stovetop or in the microwave. For stovetop, add your milk in a pot over low-medium heat and heat until it's simmering but not boiling. For microwave, add you milk to a microwave safe container and warm at 30 second increments over low heat until very warm but not boiling.3/4 cup non-dairy unsweetened soy milk
- Combine espresso + pumpkin: In your large mug, add your pumpkin puree, pumpkin pie spice, espresso, and maple syrup. Whisk with a fork until combined. If it is still clumpy, warm in the microwave for 20-30 seconds and stir again.1/2 cup strongly brewed coffee or 2 shots of espresso, 2 tbsp maple syrup, 2 tbsp pumpkin puree, 1/2 tsp pumpkin pie spice
- Froth milk: Froth your milk with a milk frother for ~15-30 seconds until you have peaks of foam on top.
- Finish off your drink: Pour your frothed milk over the pumpkin espresso mixture. Top with more foam on top or vegan whipped cream. Optional garnish: Sprinkle with pumpkin pie spice and add a cinnamon stick on the side!
Notes
- If you don’t have a milk frother, you can still make some milk foam with just a mason jar. After warming your milk, add it to a mason jar with a lid. Shake for 30 seconds until you have a frothy milk. It won’t be as smooth and creamy but will aerate the milk enough to give you that top foam.
- Make this drink iced: Don’t froth the milk. Simply combine all ingredients in a cocktail shaker with ice and shake until well combined. Pour over ice and enjoy.
Perfect Fall vibes! Thank you!
Thanks Meg! Enjoy 🙂