Vegan Pumpkin Spice Latte

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Can I confess something to you? I don’t actually like *the* Pumpkin Spice Latte. You know the one from the big name fancy coffee shop that everyone gets all in a tizzy about in early fall? Yeah, I think it’s kinda…not good.

Maybe I’m just a coffee snob (totally am), but I think the O.G. P.S.L. has way too many spices that way overpower the actual flavor of the coffee. It’s almost a little bitter, too? And almost chemically? I can’t exactly put my finger on why I don’t like it, I just know I’m not a fan.

The interesting thing is, I used to really like PSLs! I used to look forward to them every year. I was one of those run-out-on-the-first-day-they-are-available-and-get-a-venti kinda gals.

But then I accidentally ruined it for myself because I started making them at home! I was just trying to save some cash by DIYing them, but an unintended side effect was me realizing I could craft a much more flavorful and interesting drink at home. Pumpkin Spice Lattes from the coffee shop never scratched my itch again!

So here is my version of a Pumpkin Spice Latte. It just happens to be plant-based, uses only unrefined sweeteners, and *gasp* actually has pumpkin in it (unlike the one you may be used to). I can guarantee you are going to read this recipe and be all like, “two tablespoons of vanilla? That has GOT to be a mistake.” I promise it isn’t! The rich vanilla flavor is part of what makes a pumpkin spice latte so PSL-y.

If you aren’t on the plant-based/decaf train, you can just as easily use cow’s milk and fully-leaded coffee in this recipe. It’s pretty customizable. Just stick to the two tablespoons of vanilla. I beg of you. Enjoy!

Vegan Pumpkin Spice Latte

Yield: 2-3 servings

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

This Vegan Pumpkin Spice Latte is plant-based and uses only unrefined sweeteners. Plus, it *actually* contains pumpkin!

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Ingredients

• 2 cups unsweetened almond milk or other non-dairy milk
• 1/4 cup pumpkin puree
• 1/4 cup full-fat coconut milk (optional)
• 3-4 tablespoons maple syrup
• 2 tablespoons vanilla extract
• 1/4-1/2 teaspoon pumpkin pie spice, to taste (plus more for garnish)
• 2/3 cup strongly brewed hot coffee

Instructions

1. Whisk together the almond milk, pumpkin puree, coconut milk (if using), maple syrup, and vanilla extract in a medium saucepan over medium heat. Heat until steam rises from the edges of the pan, about five minutes.
2. Remove from the heat and stir in the pumpkin pie spice and coffee. Whisk rapidly until the mixture is frothy (or use an immersion blender for extra foam).
3. Pour into mugs and sprinkle with a little pumpkin pie spice. Serve hot.

Notes

• Adding coconut milk makes this latte extra creamy and decadent.
• Using two tablespoons of regular vanilla extract does add some alcohol to this drink. Use an alcohol-free, glycerin-based extract if needed.
• If you do not have pumpkin pie spice, use 1/4 teaspoon cinnamon and one small pinch each of allspice, cloves, ginger, and nutmeg (or just cinnamon if you’re low on spices!).