You can make the Best Vegan Pumpkin Spice Latte at home and it be better than Starbucks, and you can do it in 5 minutes! Easy to make, homemade and absolutely delicious! Naturally gluten-free and oil-free.
VEGAN PUMPKIN SPICE LATTE
I think pretty much anybody with a pulse loves a vegan pumpkin spice latte. Haha. Drinking one with a slice of my Best Vegan Pumpkin Bread is the best vegan breakfast. People seem to really love the Starbucks version, but of course it’s loaded with sugar, sodium, preservatives and other ingredients, which you can see here. I don’t judge at all, but if I can make something at home from a restaurant or coffee shop that tastes just as amazing and be healthier, that really excites me! This of course has actual real pumpkin in it and nothing artificial. To me, it isn’t overly sweet and definitely tastes better than Starbucks.
I already have a healthy pumpkin spice latte version on this Vegan Pumpkin Spice Sauce recipe, based on using that sauce for the latte. But I wanted to have an easy to make vegan PSL that didn’t require the sauce to be made.
There are a ton of version online of course, but what makes this one exceptional is the addition of molasses and vanilla!
You simply can’t leave them out. Also, the right amount of pumpkin spice is so important. Not enough and it just tastes like a plain latte and too much and it’s just overpowering. I’ve tested it 3 separate ways varying the amounts of milk, coffee and spices and this was the best version. I know you will all just love this dairy-free pumpkin spice latte!
(Only 7 main ingredients needed. Full details and measurements on the recipe card below.)
- Brewed strong coffee: If you need caffiene-free, use your favorite strong decaf variety.
- 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). 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. I just wouldn’t use a really watery milk like rice milk. Almond milk might work, but it will be less creamy and rich.
- Pure maple syrup: I love the depth of flavor maple gives, but I imagine agave would work well too.
- Pumpkin puree: Wouldn’t be a true pumpkin latte without real pumpkin! Make sure you are buying just pumpkin puree and not pumpkin pie filling.
- Molasses: This is my secret to the most amazing pumpkin spice latte. It gives a wonderful depth of flavor and richness! But don’t worry, you don’t actually taste the molasses.
- Pumpkin spice blend: I use my own, it’s so much better than store-bought.
- Vanilla extract: Many recipes do not call for vanilla, but to me, it’s a must for added depth of flavor, so don’t skip it.
HOW TO MAKE A VEGAN PUMPKIN SPICE LATTE
Step 1: Add all of the ingredients to a blender and blend until really frothy.
Step 2: Add the liquid to a small pot over medium-low heat. Let it come to a gentle simmer and cook for 1-2 minutes until warmed through. Do not overheat, we don’t want to thicken it, just heat it through and help all the spices to dissolve.
Step 3: Divide into 2 mugs or one really large one. Serve with a classic gluten-free vegan pumpkin muffin (pictured) or a vegan pumpkin chocolate chip cookie or a slice of the Best Vegan Pumpkin Pie and you will be in heaven. This would be really delicious served with a bagel topped with my pumpkin cream cheese. Or, if you are feeling indulgent and having this vegan latte at night as a dessert, a slice of the best vegan pumpkin cake would be incredible.
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 sells canned whipped cream in almond or coconut milk. They spray and taste just like the dairy version. I use dairy-free whipped cream always on my hot chocolate!
MORE VEGAN PUMPKIN RECIPES
- Vegan Gluten-free Pumpkin Bread
- Gluten-free Pumpkin Spice Latte Muffins
- Vegan Gluten-free Pumpkin Pancakes
- Pumpkin Waffles
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Vegan Pumpkin Spice Latte (Better Than Starbucks!)
- 1 1/4 cups (300g) creamy dairy-free milk (see NOTES)
- 3/4 cup (180g) strong brewed coffee
- 3 tablespoons (45g) pumpkin puree
- 3 tablespoons (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.
- 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 and blend until very frothy.
- 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.