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Vegan Pumpkin Spice Latte, vegan recipe

Vegan Pumpkin Spice Latte

Warm, creamy, and spiced with real pumpkin puree, this vegan pumpkin spice latte comes together on the stovetop in about ten minutes with no espresso machine.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 mug
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup oat milk or other plant milk, see the swap notes below
  • 2 tablespoons pumpkin puree plain canned pumpkin, not pumpkin pie filling
  • 1 tablespoon maple syrup or more to taste
  • 1/2 teaspoon pumpkin pie spice store-bought or the blend below
  • 1/4 teaspoon vanilla extract
  • 1 pinch salt
  • 1/2 cup strong brewed coffee or 1 shot of espresso

Method
 

  1. Whisk the oat milk, pumpkin puree, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a small saucepan, making sure the pumpkin puree breaks up completely and doesn't clump.
  2. Warm the mixture over medium heat, whisking now and then, until it's steaming hot but not boiling, about 4 to 5 minutes. A gentle boil will make the oat milk separate, so keep the heat low enough that it just steams.
  3. While the oat milk warms, pour the strong brewed coffee or espresso into your mug.
  4. Froth the warm spiced oat milk with a hand frother, a whisk, or a few pumps of a French press, then pour it over the coffee.
  5. Dust the top with a little extra pumpkin pie spice if you like, and drink it warm.

Notes

The spiced oat milk keeps in the fridge for up to three days in a covered container, but the drink is best fresh since plant-based milk can separate when it sits. Reheat it gently over low heat and whisk it back together before pouring it over coffee. For a homemade pumpkin pie spice blend, combine two parts ground cinnamon with one part ground nutmeg, one part ground ginger, and a pinch of ground cloves.