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DIY Vegan Pumpkin Spice Latte2

Easy Pumpkin Spice Latte

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Easy Pumpkin Spice Latte

A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Drinks
Servings 1

Ingredients
  

  • 3/4 cup dairy-free milk we recommend cashew milk, but coconut or hemp milk would also work well
  • 1/4 cup water
  • 2-3 Tbsp pumpkin purée not pumpkin pie mix
  • 1/2 heaping tsp ground cinnamon *if using pumpkin pie spice, see notes
  • 1/4 tsp ground ginger *if using pumpkin pie spice, see notes
  • 1 healthy pinch ground nutmeg *if using pumpkin pie spice, see notes
  • 1 healthy pinch ground allspice *if using pumpkin pie spice, see notes
  • 1 healthy pinch ground clove *if using pumpkin pie spice, see notes
  • 1 healthy pinch ground cardamom optional // *if using pumpkin pie spice, see notes
  • 1/8 tsp freshly ground black pepper
  • 1 ½ – 2 tsp maple syrup more or less to taste (or sub stevia to taste)
  • 1 shot espresso or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option
  • 1/2 tsp vanilla extract

FOR SERVING optional

  • Coconut whipped cream
  • Pumpkin pie spice

Instructions
 

  • If adding coffee or espresso, prepare at this time and set aside.

HOT VERSION

  • To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth.
  • Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.
  • Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.
  • Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.

ICED VERSION

  • Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.

FOR SERVING

  • Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.
  • Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.

Video

Notes

*If you’re using pumpkin pie spice, start with 1/2 tsp of the mixture and work your way up as spice blends / intensities may vary.
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.
Nutrition
(1 of 1 servings)
Serving: 1 servings
Calories: 125
Carbohydrates: 15.3 g
Protein: 2.7 g
Fat: 6.1 g
Saturated Fat: 1.2 g
Polyunsaturated Fat: 0.04 g
Monounsaturated Fat: 0.01 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 86 mg
Potassium: 75 mg
Fiber: 2.6 g
Sugar: 8 g
Vitamin A: 3750 IU
Vitamin C: 0 mg
Calcium: 50 mg
Iron: 1.6 mg

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