This super easy homemade vegan pumpkin spice latte tastes way better than any coffee shop version! It’s made with real pumpkin, plant-based milk, and tons of cozy pumpkin spices like cinnamon, cloves, and ginger.
Heat. In a small saucepan over medium heat, stir together the milk, pumpkin, sugar, and pumpkin spice mix. Heat to a boil and then simmer for 1 minute.
Combine. Remove from the heat and add the vanilla extract, pinch of salt, and coffee. Stir again.
Drink. Divide between 2 mugs and enjoy!
Notes
Variations
For a stronger coffee flavor, reduce milk to 1 ½ cups and increase coffee to 1 cup.
For a spicery latte, increase pumpkin pie spice to up to 1 teaspoon. For a less spicy, use only ¼ teaspoon pumpkin pie spice.
How to Store
Keep any leftover dairy free pumpkin spice latte in the fridge for up to 3 days and enjoy either warmed again or over ice!