Vegan Pumpkin Spice Latte
Cozy, creamy and delicious: This vegan pumpkin spice latte is the perfect fall treat. Made with without dairy or artificial flavours …simply homemade!
Lately, I’ve been pretty successful with not making any unnecessary purchases. I haven’t bought new clothes, décor or coffee at Starbucks in a while. Pats herself on the back. I find that having goals in mind when saving money helps a lot. Most of us are constantly saving up for something, whether it’s a house, a new car, a vacation,.. or maybe even a kick-ass lens, ahem, those are quite expensive! It really helps to internalize these goals in order to avoid spend too much on other things. Thus any trips to Starbucks have currently been put on hold.
But how I do miss those frothy, sugar-loaded cozy drinks! I clearly did not want to spend the cold months missing out on them, so I decided to make an at-home version.
I already made a non-vegan version last year, which is super yummy, thanks to the homemade pumpkin butter. However, since going vegan, I wanted to update this plant-based version right here (which has been on the blog since 2016 btw!) and come up with something that was equally as creamy and rich as the dairy version.
Enter coconut milk. This plant-based milk is a vegan’s best friend when it comes to getting that rich, creamy consistency, that we all know remember from our former non-vegan days. However, coconut milk can be a little overpowering in flavor, which is why we’re stretching it with another type of plant-based milk of choice. I prefer oat or soy here, but feel free to use whatever you like.
While I am still a huge fan of pumpkin spice butter, I purposefully kept this version here simpler and worked with plain pumpkin puree instead. Pro: You’ll save some time. Con: The spices don’t “cook into” the pumpkin puree as thoroughly and tend to settle at the bottom of the milk. To avoid any grainy residue at the bottom of the cup, I pour the pumpkin milk through a sieve before mixing it with the espresso. I use a medium mesh sieve, which still lets some of the spices through, but not any bigger particles. I do not recommend using a cheese cloth or anything super fine…we still want the majority of those spices in there after all.
Admittedly, this vegan pumpkin spice latte takes a few minutes longer to prep than just your regular morning coffee. You can, however, prep the pumpkin milk on the weekend and enjoy it during busy mornings throughout the week. The pumpkin milk will keep for about 4 days.Print
creamy, frothy, sweet and warming…perfect for fall!
- 170 ml tinned coconut milk (3/4 cup)
- 240 ml plant based milk of choice* (1 cup)
- 120 g pumpkin puree (1/2 cup)
- 2–3 tablespoons maple syrup
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground turmeric, optional
- pinch of cardamom
- pinch of black pepper
- 2 shots of espresso
- vegan whipped cream for garnishing
- extra cinnamon for garnishing
- Add the coconut milk and plant-based milk to a sauce pan and bring to a boil, whisking continuously.
- Remove from the heat and stir in the pumpkin puree, maple syrup, cinnamon, nutmeg, cloves, ginger, turmeric, cardamom and black pepper. Cook for about 2 minutes on medium-high heat, whisking well.
- Add the espresso shots to two cups and pour the pumpkin milk on top.
- Garnish with vegan whipped cream and cinnamon and enjoy.
*Such as oat milk, soy milk,..
Keywords: coconut pumpkin spice latte, vegan pumpkin spice latte, dairy-free pumpkin spice latte, pumpkin spice latte
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