Description
This vegan pumpkin spice latte is a cozy, dairy-free twist on the classic seasonal favorite. Made with pure pumpkin puree, warming fall spices, maple syrup, and espresso, it's a creamy and smooth latte perfect for autumn mornings or anytime you crave a comforting spiced coffee drink. The recipe uses nondairy milk and whipped cream to keep it entirely plant-based, while the homemade pumpkin spice syrup adds a rich, sweet depth that elevates this drink to café-quality.
Ingredients
Pumpkin Spice Syrup
- 1 (15oz / 425g) can pure pumpkin puree
- 1 cup packed light brown sugar
- ¼ cup maple syrup
- 1 tbsp vanilla extract
- 1 cinnamon stick or 2 tsp ground cinnamon
- 1 tsp whole cardamom pods or 1 tsp ground cardamom
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tsp ground allspice
- ½ tsp sea salt
- 1 cup unsweetened nondairy milk
- ¾ cup water
Latte
- ¼ to ⅓ cup pumpkin spice syrup, divided
- 2 shots of espresso
- 1 cup unsweetened nondairy milk (for steaming)
- Nondairy whipped cream (for topping)
- Ground cinnamon (for garnish)
Instructions
- Prepare the Pumpkin Spice Syrup: In a large saucepan over medium-high heat, combine the pumpkin puree, light brown sugar, maple syrup, vanilla extract, cinnamon (stick or ground), cardamom (pods or ground), ground ginger, nutmeg, cloves, allspice, sea salt, unsweetened nondairy milk, and water. Whisk the mixture occasionally until it reaches a low simmer. Reduce the heat to medium-low and cook for about 10 minutes, stirring occasionally to prevent burning or spurting. Adjust the heat as needed to keep the syrup from bubbling over.
- Strain the Syrup: After cooking, strain the mixture through a fine mesh sieve into a bowl or large liquid measuring cup. Use a spatula or spoon to press the pumpkin mixture slightly to extract the flavorful liquid. The syrup should be smooth and silky; leave behind the chunky pulp in the sieve.
- Assemble the Latte: For each latte, pour 2 to 3 tablespoons of the pumpkin spice syrup into the bottom of an 8 oz mug or your preferred cup size. Add two shots of freshly brewed espresso (adjust to taste for single or double shots). Steam 1 cup of unsweetened nondairy milk until hot and frothy, then pour it into the cup with the syrup and espresso.
- Garnish and Serve: Top each latte with a generous swirl of nondairy whipped cream. Sprinkle a pinch of ground cinnamon on top for garnish. Serve immediately and enjoy the warm, spiced flavors!
Notes
- You can customize the sweetness by adjusting the amount of pumpkin spice syrup used in each drink.
- Use your preferred nondairy milk such as almond, oat, soy, or coconut milk for steaming.
- If you don’t have espresso, strong brewed coffee can be used as a substitute.
- Store any leftover pumpkin spice syrup refrigerated for up to one week.
- For a thicker syrup, you can cook it a few minutes longer, but be careful not to burn it.
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
