Description

A quick, dairy-free, and vegan pumpkin spice latte made with simple pantry staples. This cozy fall drink tastes like autumn comfort and costs significantly less than coffee shop versions.

Ingredients

Scale

1/2 cup (120g) plain pumpkin puree
2 cups (480ml) unsweetened oat milk
2 tablespoons (30ml) maple syrup
1 teaspoon (2g) pumpkin pie spice
1/2 teaspoon (1g) cinnamon
Pinch of salt
1–2 shots (60-120ml) strong brewed coffee
Coconut whipped cream (optional)
Extra cinnamon for dusting (optional)
Fresh nutmeg for grating (optional)

Instructions

Brew strong coffee using your preferred method (espresso, drip, or French press) and set aside.
In a small saucepan, whisk together the pumpkin puree, pumpkin pie spice, cinnamon, salt, and maple syrup until a smooth paste forms.
Pour in the oat milk and whisk vigorously to combine the paste with the milk.
Heat the mixture over medium-low heat, stirring occasionally, until small bubbles form around the edges (do not boil).
Remove from heat and froth the milk using an electric frother or by pumping a French press plunger up and down for 20-30 seconds.
Pour the strong coffee into a large mug.
Slowly pour the frothed pumpkin milk over the coffee to create layers, or stir to combine.
Garnish with coconut whipped cream and a dusting of cinnamon or nutmeg. Serve immediately.

Notes

Do not boil the milk as it can scald and separate. Whisk the pumpkin puree with spices and sweetener before adding milk to prevent lumps. For a richer flavor, add a tablespoon of cocoa powder to make a pumpkin mocha latte. The pumpkin milk mixture can be stored in the refrigerator for up to 3 days.

Prep Time: 2 minutes
Cook Time: 3 minutes
Category: Beverage
Cuisine: American

Nutrition

Serving Size: 1 latte
Calories: 180
Sugar: 18
Sodium: 120
Fat: 6
Saturated Fat: 1
Carbohydrates: 28
Fiber: 2
Protein: 4

Keywords: vegan pumpkin spice latte, fall drink, dairy-free coffee, pumpkin spice, oat milk latte, easy fall recipe, vegan breakfast