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2 glass mugs filled with the finished vegan pumpkin spice latte. Mini pumpkins and cinnamon sticks are blurred next to and behind the mugs.

Vegan Pumpkin Spice Latte

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Drinks
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups dairy free milk recommend coconut milk, almond milk, soy milk
  • 2 tablespoons pumpkin puree
  • 3 tablespoons maple syrup or brown sugar
  • ½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla
  • ½ cup coffee

Equipment

  • Mixing bowls
  • mixing spoon
  • measuring cup
  • Measuring spoons
  • Sauce pot
  • Mug for serving

Method
 

  1. 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.
  2. Combine. Remove from the heat and add the vanilla extract, pinch of salt, and coffee. Stir again.
  3. 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!