Having a flavorful and delicious coffee drink that you’ve prepared in the comfort of your home is a great way to treat yourself.
That’s why I’m sharing an easy vegan pumpkin spice latte recipe that you can take advantage of.
As you’re about to see, I’ll show you how to make this tasty homemade latte both hot and iced.
You might’ve become a fan of this type of pumpkin coffee drink at Starbucks.
Unfortunately, not all coffee shops offer a plant-based version of the pumpkin spice latte and I can’t seem to understand why.
Especially taking into consideration how good it tastes when made that way.
Before we move on, some of you may want to know how many calories it contains. A serving of the vegan pumpkin spice latte, made by using unsweetened plant-based oat milk, contains 200 kcal.
Now let’s dive into the details.
Here are the ingredients you’re going to need:
- Plant-based milk – 4 fl. oz. (120 ml).
Of course, you can use more than the amount I recommend if you prefer doing so.
I find that using 4 fl. oz. results in a well-balanced flavor between the espresso and the milk.
On this particular occasion, I used oat milk which complements all the other components nicely.
If you want to have a creamier, more viscous pumpkin spice latte, use full-fat canned coconut milk. This will make your drink more calorie-dense, but I’d say it’s totally worth it.
- Espresso/brewed coffee – double shot/ 2 fl oz (60 ml).
If you don’t have an espresso machine, I recommend using coffee, brewed in a Moka pot.
If this brewing device isn’t available to you, feel free to make your coffee by using a French press, drip coffee maker, or whatever you have at hand.
Have in mind though, that utilizing the aforementioned types of brew results in a weaker and a not-so-well-pronounced coffee flavor. Therefore you might want to add 4 fl. oz. (120 ml) of coffee instead.
- Pumpkin Pie Spice: 1 teaspoon.
This is the most essential Pumpkin Spice Latte ingredient.
I make it myself at home, by mixing 1 part allspice, 1 part ground nutmeg, 1 part cloves, and 1 part ground ginger with 2 parts cinnamon powder.
- Pumpkin Puree – 2 tablespoons (around 1 oz or 30 milligrams).
If you don’t have homemade pumpkin puree, feel free to make your DIY vegan latte by using a canned one (Amazon link).
- Maple Syrup/ Vegan Vanilla syrup – 2 tablespoons.
For my vegan pumpkin spice latte, I usually use either maple syrup or the vegan vanilla syrup by Monin (you can check it out on Amazon by clicking here).
The latter adds both sweetness and vanilla flavor, which goes quite well with all the other recipe ingredients.
- Ice Cubes. Of course, you’re going to need them if you’re making the iced version.
- Vegan Whipped Cream – Optional, as a topping.
If you’re interested, you can check out my guide on how to make vegan whipped cream from canned coconut milk.
In terms of equipment, if you don’t have an espresso machine with a steam wand, it might be a good idea to use an affordable device, which will help you add texture to your plant-based latte.
To make a vegan pumpkin spice latte you can use a battery-operated milk frother such as this one:
Click here to check out its price on Amazon.
It’s efficient at both mixing the milk with all the other ingredients and frothing it. There are also rechargeable drink mixers, such as this one by FoodVille.
Of course, if you don’t have such a hand frother, you can simply use a whisk.
How to make a Plant-based hot or iced Pumpkin Spice Latte: Directions
To make a Vegan Pumpkin Spice Latte do the following:
- Mix the pre-heated plant-based milk with the pumpkin puree, pumpkin pie spice, and the vanilla syrup.
- Pour the mixture into a cup/glass and then pour the espresso on top
By adding the espresso last, you will create a nice layered look.
On the other hand, if you add the espresso first, and then the milk, here’s what your warm vegan pumpkin spice latte will look like:
As you can see, I’ve sprinkled it with a bit pumpkin pie spice on top to finish off its appearance.
To make an iced vegan pumpkin spice latte, you should follow the exact same ingredient recommendations.
The only difference would be that you don’t have to heat the plant-based milk.
You should instead mix it together with the pumpkin pie spice, puree, and the syrup, froth it, and pour it over ice cubes like so:
Here you can find a photo of the iced plant-based pumpkin spice latte:
Of course, you will have to stir it to mix the coffee with all the other ingredients before taking a sip. After you do so, here’s what your iced latte is going to look like:
Related Recipe by The Woke Lark: How to make a Vegan Iced London Fog Latte
Over to you
I hope that you’re going to try this latte recipe out. Even though it’s not an exact copy of the Starbucks pumpkin spice latte, it is very delicious and satisfying. On top of that, it’s layered look is rather aesthetically pleasing.
But most importantly – since it’s a vegan latte, it doesn’t bother my stomach.
You can easily make it at home, and if you do so, let me know in the comments below. Did you like it?