Starbucks Copycat Vegan Pumpkin Spice Latte
This velvety, aromatic Vegan Pumpkin Spice Latte combines real pumpkin puree, warm autumn spices, and your choice of plant milk for a dairy-free version of the seasonal favorite that rivals the original Starbucks sensation.
Ingredients
- 1-2 shots espresso or 1/2 cup strong brewed coffee
- 1 cup plant milk oat milk works best for creaminess
- 2 tablespoons pumpkin puree not pumpkin pie filling
- 2 tablespoons maple syrup or coconut sugar adjust to taste
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- Pinch of salt enhances flavor
- Coconut whipped cream for topping optional
- Extra sprinkle of cinnamon or pumpkin pie spice for garnish
Instructions
- Prepare your coffee or espresso using your preferred method and set aside. If using brewed coffee, make it extra strong to stand up to the milk and flavorings.
- In a small saucepan over medium-low heat, combine the plant milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt.
- Whisk continuously as the mixture heats up to prevent the pumpkin from clumping. Don’t let it boil—you want it just hot enough to steam (about 3-4 minutes).
- Remove from heat when the mixture is hot and well-combined. If you have a milk frother, now is the time to froth the mixture for about 30 seconds to create that coffeehouse texture.
- Pour your espresso or coffee into your favorite mug, then slowly add the pumpkin milk mixture, stirring gently.
- Top with coconut whipped cream if desired, and sprinkle with an extra dash of cinnamon or pumpkin pie spice.
- Serve immediately while hot and enjoy your homemade Vegan Pumpkin Spice Latte!
Notes
- If you don’t have pumpkin pie spice, make your own by mixing 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.
- For a time-saving hack, make a batch of pumpkin spice syrup by doubling the pumpkin, spices, and sweetener with 1/2 cup water. Simmer for 5 minutes, strain if desired, and refrigerate for up to a week.
- Oat milk creates the creamiest result, but almond, soy, or cashew milk work well too.
- If you don’t have espresso, use 1/2 cup very strong coffee or 2 teaspoons of instant espresso dissolved in 1/4 cup hot water.