Updated: 09/30/19
Welcome to the season of Vegan pumpkin spice lattes. It’s also the season for Pumpkin spice scones, pumpkin spice donuts, pumpkin spice muffins and pretty much everything pumpkin spice. Chances are you have seen at least 5 people walking down the street with their Starbucks branded takeout cups today. But you know what this craze is missing? A vegan version (unless you’re in the UK) and REAL pumpkin!!! Syrup is great, but it belongs on pancakes and not in my coffee.
I wanted a healthier version that I could make at home, so I made this delicious vegan pumpkin spice latte recipe!
I highly recommend you try this one at home. Not only will you save lots of money, but you will know exactly what is in it! Using real pumpkin really does set this apart from the rest. Not to mention the vegan whipped cream you don’t have to feel guilty about or miss out on!
- 2 cups non-dairy milk of choice (I like oat)
- 2 tbsp pure pumpkin (fresh or canned)
- 1-2 tbsp maple syrup
- 1 tbsp vanilla extract
- ½ tsppumpkin pie spice, plus more to garnish
- 2 shots espresso, or ½ cup of strong brewed coffee
- Coconut whipped cream, to garnish
- In a medium-sized saucepan, whisk together milk, pumpkin and maple syrup; and cook on medium heat, stirring, until steaming.
- Remove from heat, stir in your vanilla and pumpkin pie spice and transfer to your blender and blend for 15 seconds until foamy.
- Pour espresso into a large mug and add the spiced pumpkin milk.
- Top with whipped cream, if desired, and sprinkle pumpkin pie spice, nutmeg, or cinnamon on top. Voila, a fall-inspired treat that you can feel good about!
Valerie says:
Favourite PSL! So simple and so good! 🧡