Description
This easy vegan pumpkin spice latte recipe is warm and nutty with pops of pumpkin pie spice and cinnamon flavor. If you love those Starbucks pumpkin spice lattes, you will also enjoy this homemade dairy-free pumpkin spice latte. This recipe tastes better as it is customizable, vegan, and healthy. Also, this recipe requires only a few ingredients – pumpkin purée or pumpkin butter, pumpkin pie spice, almond milk or any dairy-free milk of choice, strong brew coffee, and sweetener of choice.
Ingredients
- 1½ cup Almond Milk
- 1/3 cup Strong brewed coffee
- 2 tablespoons Pumpkin Purée (Homemade or canned)
- 2 tablespoons Dairy-free condensed milk (I used homemade sweetened coconut condensed milk)
- ½ teaspoon Pumpkin spice (or ground cinnamon & nutmeg)
- ½ teaspoon Vanilla extract
- 1 teaspoon Monkfruit sweetener (or any sweetener of choice; optional but highly suggested)
- Dairy-free whipped cream (optional; suggested if you want more cozy drink)
How to Make Vegan Pumpkin Spice without Pumpkin Puree (Way 2)
- 1½ cup Almond Milk
- 1/3 cup Strong brewed coffee
- 2 tablespoons Pumpkin Butter (I used homemade pumpkin butter; here’s my recipe!)
- 1 tablespoon Dairy-free Cream or top with whipped cream
- 1 teaspoon Monkfruit sweetener (optional; use it as a sweetener, or you can use any other sweetener you choose)
Instructions
- Brew. You’ll first brew your strong coffee. Then set it aside.
- Heat. Now you’ll take your pan and put it on the stovetop. Add the pumpkin purée along with the pumpkin pie spice and vanilla extract. Keep stirring for a few minutes to heat it up, about 3 minutes, on low-medium heat. You’ll then add the milk and stir to combine, ideally with a whisk.
- Simmer. After about 4 to 5 minutes, it should simmer. Then you’ll stir in the dairy-free sweetened condensed milk. Mix this well with a whisk, then remove it from the stove.
- Assemble. Now comes the best part! First, pour your coffee into a mug, then add the monkfruit sweetener or any other sweetener, and stir it in. Second, place the strainer atop your mug and pour the hot pumpkin spice latte through it, removing the gritty bits. Top it with whipped cream if you’d like, and enjoy it with your favorite snack!
How to Make Vegan Pumpkin Spice without Pumpkin Puree (way 2)
- Brew. It starts the same as my first recipe by brewing your strong coffee.
- Heat. In a pan on your stovetop, add the almond milk. Then add the pumpkin butter, stirring with a whisk to dissolve it.
- Stir. Keep stirring this mixture to avoid burning or sticking on the bottom of the pot. Once it starts simmering, after about 4 to 5 minutes), you can take it off the heat.
- Assemble. You’ll pour your coffee into your mug, add the sweetener, and stir. Then place a strainer on top of the mug and then pour the hot pumpkin spice latte through it. You’ll strain the pumpkin spice latte mixture from any gritty bits. Finish with dairy-free whipped cream. Enjoy any snack of choice.
Notes
Always strain the mixture. I like using a sieve since I think that filters it the best. You want to keep the gritty bits from getting into your PSL.
Top with whipped cream or dairy-free whipped topping for added indulgence.
Shake a little spice on top. Pumpkin spice seasoning on top will give it that final touch of perfection.
Do not add coffee if making this pumpkin spice latte for kids
Sweeten to your preference.
Feel free to use regular sweet condensed milk. But my coconut milk sweetened condensed is fire!
The recipe calculations do not include the whipped cream. Also, the calories differ depending on the ingredients you add.
