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Vegan pumpkin spice latte pinterest

Vegan Pumpkin Spice Latte

This dairy-free pumpkin spice latte delivers all the cozy autumn flavors without compromising on creaminess or taste. Using real pumpkin puree and plant-based milk, it captures the essence of fall in every sip while being accessible to everyone.
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Prep Time 3 minutes
Cook Time 5 minutes
Total Time 8 minutes
Course Beverages
Cuisine American
Servings 1 latte
Calories 145 kcal

Equipment

  • Small Saucepan
  • Whisk
  • Blender or Milk Frother

Ingredients
  

Coffee Base

  • 2 shots espresso or 1/2 cup strong brewed coffee

Pumpkin Milk Mixture

  • 1 cup plant-based milk oat milk recommended for creamiest texture
  • 3 tablespoons pumpkin puree not pumpkin pie filling
  • 1-2 tablespoons maple syrup or coconut sugar, adjust to taste
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon pumpkin pie spice
  • 1 pinch salt enhances flavor

Optional Toppings

  • coconut whipped cream
  • 1 cinnamon stick for garnish
  • extra pumpkin spice for sprinkling

Instructions
 

  • Brew your espresso or strong coffee. If using a standard coffee maker, consider brewing at double strength to mimic espresso intensity.
  • In a small saucepan, combine pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, and salt. Whisk together over medium-low heat for about 1 minute until fragrant.
  • Pour your chosen plant milk into the saucepan with the pumpkin mixture. Whisk continuously while heating until steamy but not boiling (about 3 minutes).
  • For the silkiest texture, transfer the hot mixture to a blender and blend for 20-30 seconds until frothy. If you don't have a blender, use a handheld milk frother or whisk vigorously by hand.
  • Pour your hot coffee into your favorite mug, then add the pumpkin milk mixture. Top with coconut whipped cream if desired, and finish with a sprinkle of pumpkin pie spice or a cinnamon stick.

Notes

Substitution Tips:
  • No pumpkin pie spice? Make your own with 1/8 tsp cinnamon, pinch each of nutmeg, ginger, and cloves
  • Replace maple syrup with date syrup for a different natural sweetener profile
  • For an extra indulgent version, add 1 tablespoon of coconut cream to the milk mixture
Healthier Alternatives:
  • Lower Sugar Option: Use 1 teaspoon maple syrup plus 5 drops of liquid stevia
  • Caffeine-Free Version: Substitute coffee with roasted dandelion root tea or chicory coffee alternative
  • Extra Protein: Add 1/2 scoop of vanilla plant protein powder
Storage: Make a concentrated version (double the pumpkin and spices, simmer with sweetener) and store in an airtight container in the refrigerator for up to 7 days. Add 2-3 tablespoons to hot coffee and milk.

Nutrition

Calories: 145kcalCarbohydrates: 24gProtein: 2gFat: 3.5gFiber: 2gSugar: 14gVitamin A: 70IUCalcium: 25mg
Keyword Pumpkin Spice Latte, Vegan Coffee, Fall Drinks, Dairy-Free Latte, Plant-Based Coffee
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