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
This Vegan Pumpkin Spice Latte is plant-based and uses only unrefined sweeteners. Plus, it *actually* contains pumpkin!
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
- 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.
- 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).
- 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!).
Nutrition Information:
Yield: 3 Serving Size: 1 latteAmount Per Serving: Calories: 200Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 49mgCarbohydrates: 26gFiber: 1gSugar: 22gProtein: 4g
At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.
