Vegan Pumpkin Spice Latte (Better Than Starbucks!)
You can make the Best Vegan Pumpkin Spice Latte at home and it be better than Starbucks, then you can do it in 5 minutes! Easy to make, homemade and absolutely delicious! Naturally gluten-free and oil-free.
Servings: 2 lattes
Calories: 124kcal
Ingredients
- 1 1/4 cups (300g) creamy dairy-free milk (see NOTES)
- 3/4 cup (180g) strong brewed coffee
- 3 tablespoons (45g) pumpkin puree
- 2-3 tablespoons (40-60g) pure maple syrup
- 1 teaspoon molasses
- 1 teaspoon pumpkin pie spice (I use and recommend my homemade blend)
- 1/2 teaspoon vanilla extract
- pinch of sea salt
- I use this scale.
Instructions
- This recipe has the ratios of each ingredient that I felt was perfect after testing it 3 times. Enough coffee for a rich taste, but not so much that it overpowers the milk. Too much coffee takes away from the actual "latte" part. Make sure to use a strong coffee though, as this will obviously make a difference in the end result. Creamy milks will yield the richest taste, as watery milks will not dissolve the spices as well or taste as authentic.
- Add all of the ingredients to a blender (starting with 2 tablespoons syrup) and blend until very frothy. Taste and decide if you want more sweetener.
- Add the liquid to a small pot over medium-low. Once it comes to a gentle simmer, cook for 1-2 minutes, continually whisking, just to heat through. That is enough, don't overcook it. We aren't trying to thicken or reduce it.
- Divide into 2 mugs or one really large one. Serve as is with an extra sprinkling of pumpkin spice. It is rich and amazing as is! But, if you want to go all out, add some vegan whipped cream and my Vegan Pumpkin Spice Sauce! Brands recommended below.
Notes
MILK: I've tested this with both cashew milk (Elmhurst brand because it's the best, no added fillers, just nuts and water) and canned light coconut milk (Thai Kitchen brand). Both work great. I like the Elmhurst brand because it does not get overly thick once heated (the way homemade cashew milk does) so I highly recommend it. But feel free to use your favorite creamy dairy-free plant-based milk, like soy or oat. I can ONLY vouch for the results with cashew and lite coconut milk. I just wouldn't use a really watery milk like rice milk. Creamy milks help the spices to dissolve better and taste richer. Almond milk might work, it will just be less creamy and rich. I personally do not like almond milk in my drinks, as it's too strong.
WHIPPED CREAM: You will notice I did not put whipped cream on top of my lattes. Quite simply, it didn't need any and I liked how healthy this was on it's own, so it's up to you. If you want it to truly resemble a traditional latte, then go for it. There are lots of vegan whipped cream options. So Delicious sells a wonderful tub of cocowhip. Also, Reddi-wip also sells canned whipped cream in almond or coconut milk. They spray and taste just like dairy version.
Nutrition
Serving: 1latte | Calories: 124kcal | Carbohydrates: 25.8g | Protein: 0.4g | Fat: 2.4g | Saturated Fat: 0.1g | Sodium: 61mg | Potassium: 208mg | Fiber: 0.8g | Sugar: 20.7g | Calcium: 103mg