Making a delicious iced or hot vegan spice latte at home is the best! It’s so cozy, delicious, and saves money. Rather than buying these cups of sweater-weather goodness at the coffee shop, make your vegan pumpkin spice lattes freshly made, in a batch, and ready for anytime of the day! It’s a big plus knowing what is exactly in your PSL and this one…it’s all natural and better-for-you! The season for pumpkin lattes is here, or anytime you want it!
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As my “sweater weather drink of all times”, I am quite obsessed with PSL. However, my pocketbook doesn’t like it as much. So, I’ve been making these myself and the results are impressive! Why is it so good? All natural, all good, and homemade.
Plus, it’s a nice break from Starbucks pumpkin spice latte that rolls in hard with the PSL marketing and push even before it get’s chilly at night. Not today ‘Bucks! I am making my own pumpkin lattes and couldn’t be more satisfied.
Oh, by the way…did you know that “pumpkin spice” doesn’t even have pumpkin in it? Let’s change that! This recipe includes real pumpkin for some extra love for the pumpkin spice season.
What is Pumpkin Spice Latte
As the leaves change color and the air turns crisp, there’s one drink that signals the arrival of Fall: the Pumpkin Spice Latte. While the traditional version is often laden with dairy, this copycat Starbucks Vegan Pumpkin Spice Latte recipe allows you to enjoy all the flavors of Fall in a completely plant-based way.
Made with real pumpkin puree, warm spices like cinnammon and nutmeg, and your choice of non-dairy milk, this homemade latte is both healthier and kinder to the planet.
Whether you’re a seasoned vegan or just looking to cut down on dairy, this cozy, flavorful drink will become your go-to fall indulgence.
What Makes This Vegan Pumpkin Spice Latte Special?
This recipe stands out because it’s made with wholesome, natural ingredients. (big applause!)
- No artificial flavors and fake sugars.
- Uses real pumpkin puree and a blend of warming spices for a rich and authentic flavor.
- Naturally sweetened with maple or blue agave syrup, making it a healthier alternative to the sugary, syrupy versions you might find at coffee shops.
- Completely customizable—perfect for adjusting to your taste and dietary preferences.
The Origins of Pumpkin Spice Latte
The Pumpkin Spice Latte (often abbreviated as PSL) was popularized by a major coffee chain (can you guess who?) in the early 2000s and quickly became a cultural phenomenon. Not to mention, Instagram and Facebook craze with everyone posting their PSL obsession!
The combination of pumpkin, cinnamon, nutmeg, and clove, mixed with espresso and steamed milk, was an instant hit.
While the original version contained dairy, the demand for vegan and dairy-free options has led to a variety of alternatives. This recipe captures the essence of the beloved PSL but in a way that’s accessible to everyone, regardless of dietary restrictions.
Ingredients for Vegan Pumpkin Spice Latte
To make this delicious vegan pumpkin spice latte, you’ll need the following ingredients:
1. Pumpkin Spice Mix
- 1 tablespoon pumpkin pie spice mix
Batch Pumpkin Pie Spice Mix
- 3 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- pinch of ground cloves.
Why: This blend of spices gives the latte its warm, cozy flavor. You can adjust the quantities to suit your taste. Add some cayenne or black pepper to make it a little spicy. Save the powder pumpkin spice mix in a glass jar.
2. Non-Dairy Milk
- 1 cup non dairy milk of choice
Options: Almond milk, soy milk, oat milk, coconut milk, or any other plant-based milk of your choice. Oat milk is my favorite and I suggest the creamiest version of your plant-milk is the best choice.
Why: Non-dairy milk forms the creamy base of the latte, and each type offers a different texture and flavor. For a rich and creamy latte, coconut milk or oat milk works the best. You can also add in vegan whipping cream! (Trader Joe’s or your local natural food store probably carries vegan cream.)
3. Pumpkin Puree
- 2 tablespoons real pumpkin puree
Why: Real pumpkin puree gives the latte a true pumpkin signature flavor and color. You can use canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin in a food processor. There is canned pumpkin puree at almost every store. Organic is the best flavor and choice.
4. Espresso or Strong Coffee
- 1 shot espresso (about 1 ounce), 3/4 tbsp instant coffee, or 1/4 cup strong brewed coffee for each serving – OR use Instant Coffee
Why: The espresso or coffee adds the necessary kick of caffeine, coffee flavor, and complements the sweetness of the pumpkin and spices.
5. Maple Syrup or Sweetener of Choice
- 1-2 tablespoons sweetener of choice, depending on your taste
Why: Maple syrup adds a natural sweetness with a subtle caramel flavor that pairs perfectly with the pumpkin and spices. You can also use blue agave syrup, coconut sugar, dark brown sugar, or any sweetener you prefer.
6. Vanilla Extract
- 1/2 teaspoon vanilla extract
Why: Vanilla enhances the flavors and adds a subtle depth to the latte. This elevates your PSL to that coffee chain level. I suggest an organic vanilla extract or vanilla paste.
7. Vegan Whipped Cream (Optional)
- Why: To top off your latte with a decadent, creamy finish. You can make your own using coconut cream or buy store-bought vegan whipped cream. To whip the cream into peaks, follow this Chantilly whipped cream method.
Equipment Needed
- Small Saucepan: To heat the milk and mix the ingredients.
- Whisk: To fully mix all ingredients.
- Espresso Machine or Coffee Maker: For brewing the coffee or espresso.
- Measuring Spoons: To measure the spices and other ingredients.
- Mason Jar or Bowl: To store extra pumpkin pie spiced milk.
- Mug: To serve your cozy latte in style.
Instructions
1. Prepare the Pumpkin Spice Mix
- In a small bowl, combine the cinnamon, ginger, nutmeg, cloves, and allspice. Mix well and set aside. Make a batch to save for future use by multiplying the measurements to your preference and saving extra in an airtight jar.
2. Heat the Non-Dairy Milk
- In a small saucepan, combine the non-dairy milk and pumpkin puree. Heat over medium heat, stirring constantly with a whisk until the mixture is very warm and the pumpkin is fully incorporated. Do not boil.
- Add as much pumpkin pie spice mixture to your liking.
- Make this a single serving or big batch that can be stored and reheated later or served iced.
3. Add the Flavorings
- Add the maple syrup or sweetener, and vanilla extract.
4. Brew the Espresso or Coffee
- While the milk mixture is heating, brew your espresso or strong coffee, or just use instant coffee.
5. Strain
- Pour the pumpkin pie spiced mix through a strainer into a jar. This helps remove any chunks of pumpkin or spice.
- Give the milk a final quick whisk if you want it frothy.
6. Assemble the Latte
- Pour the brewed espresso or instant coffee into your mug. Slowly pour the milk mixture over the coffee.
- Stir together.
7. Garnish and Serve
- Top with vegan whipped cream if desired, and sprinkle a little extra pumpkin spice mix or cinnamon on top. Serve immediately and enjoy!
Notes
- Adjusting Sweetness: Feel free to adjust the amount of maple syrup or sweetener to your taste. Some may prefer a sweeter latte, while others may enjoy a more subtle sweetness.
- Pumpkin Puree Consistency: If your pumpkin puree is very thick, you can thin it out with a little extra milk before adding it to the saucepan.
- Spice Level: The spice quantities can be adjusted based on your preference. If you love a spicier kick, add a bit more ginger or nutmeg.
- Storage: If you have leftover pumpkin puree, store it in an airtight container in the fridge for up to a week. You can use it for more lattes, in baking, or in savory dishes like Fall squash soups and stews.
Add-ins and Variations to elevate your Vegan Pumpkin Spice Latte
- Mocha Pumpkin Spice Latte: Add a tablespoon of cocoa powder to the milk mixture for a chocolatey variation.
- Spiced Latte: For a chai-like twist, add a pinch of cardamom or black pepper to the spice mix. It will be like a PSL with a Golden Milk twist!
- Iced Pumpkin Spice Latte: For a refreshing version, let the milk mixture cool, then pour it over ice with the brewed espresso. Froth some cold milk for the top if desired.
- Extra Creamy: Use coconut cream instead of regular non-dairy milk for an extra rich and creamy latte.
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How to Serve Your Vegan Pumpkin Spice Latte
- Cozy Mornings: Enjoy this latte on a cool autumn morning, paired with a warm blanket and a good book.
- Brunch Treat: Serve it alongside your favorite breakfast, a slice of pumpkin bread for a delightful brunch.
- Afternoon Pick-Me-Up: This latte is perfect for an afternoon break, offering a comforting and energizing boost.
This Vegan Pumpkin Spice Latte recipe is the perfect way to embrace the flavors of fall while embracing the benefits of this homemade, cozy, and plant based PSL recipe.
With its rich, creamy texture, warm spices, and real pumpkin touch, it’s a comforting and satisfying drink that you can enjoy any time of day. Plus, it’s easy to make at home and fully customizable to your taste.
Whether you’re a PSL devotee or new to the world of pumpkin spice, this vegan version is sure to become a seasonal favorite. So grab your ingredients, brew some coffee, and cozy up with this delightful latte!
Vegan Pumpkin Spice Latte
Ingredients
Pumpkin Pie Spice Mix
- 3 tablespoon ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- pinch of ground cloves.
Pumpkin Spice LATTE
- 1 tbsp pumpkin pie spice mix
- 1 cup plant based milk
- 1 tbsp pumpkin puree
- 1 tsp maple syrup or sweetener of choice
- ¼ tsp vanilla extract
- 1 espresso shot or instant coffee
Instructions
Prepare the Pumpkin Spice Mix
- In a small bowl, combine the cinnamon, ginger, nutmeg, cloves, and allspice. Mix well and set aside. Make a batch to save for future use by multiplying the measurements to your preference and saving extra in an airtight jar.3 tablespoon ground cinnamon, 1 1/2 teaspoons ground ginger, 1 teaspoon ground nutmeg, 1 teaspoon ground allspice, pinch of ground cloves.
Heat the Non-Dairy Milk
- In a small saucepan, combine the non-dairy milk and pumpkin puree. Heat over medium heat, stirring constantly with a whisk until the mixture is very warm and the pumpkin is fully incorporated. Do not boil.1 cup plant based milk, 1 tbsp pumpkin puree
- Add as much pumpkin pie spice mixture to your liking.1 tbsp pumpkin pie spice mix
- Make this a single serving or big batch that can be stored and reheated later or served iced.
Add the Flavorings
- Add the maple syrup or sweetener, and vanilla extract.1 tsp maple syrup, ¼ tsp vanilla extract
Brew the Espresso or Coffee
- While the milk mixture is heating, brew your espresso or strong coffee, or just use instant coffee.1 espresso shot
Strain
- Pour the pumpkin pie spiced mix through a strainer into a jar or bowl. This helps remove any chunks of pumpkin or spice. You can do it two times for a more smooth mixture.
- Give the spiced milk a final quick whisk if you want it frothy.
Assemble the Latte
- Pour the brewed espresso or instant coffee into your mug. Slowly pour the milk mixture over the coffee.
- Stir together. Garnish and Serve.
- Top with vegan whipped cream if desired, and sprinkle a little extra pumpkin spice mix or cinnamon on top. Serve immediately and enjoy!
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