Creamy, easy vegan pumpkin spice latte recipe. Made from canned coconut milk. Delicious and easy to make. Perfect vegan cozy fall drink. Gluten free and dairy free. How to make Starbucks pumpkin spice latte at home. How to veganize Starbucks pumpkin spice latte. Better than Starbucks pumpkin spice latte.
Here we go! It’s officially pumpkin spice season. Who needs effing Starbucks when we can make our own damn pumpkin spice latte at home! AND make it vegan.
I nearly frothed all over myself at the creamy, decadent deliciousness that is this vegan latte. Plus, it’s really easy to make.
The secret to this vegan pumpkin spice latte is CANNED COCONUT MILK. Oh no! I just shouted my secret! Now EVERYONE knows! LOL
Back in the ancient times (10 years ago) before the market exploded with actual edible and delicious vegan dairy products (and not the plastic, ass-tasting crap that came out first), I used canned coconut milk as a dairy and cream alternative. It is wonderful and I still use it to this day, like in this decadent chocolate mousse
Now, don’t get the lite coconut milk. It has to be the real, full of cream stuff (that’s what she said). Here are all five of our ingredients, so you can see the canned coconut milk.
Make sure you shake up the can before you open it, so that the cream mixes with the coconut water.
Now here’s a big time-saving tip for you: triple this recipe (minus the espresso), store it in a mason jar in the fridge. Now you have the coconut, pumpkin spice concoction ready to go each morning. Just make a fresh espresso or strong coffee each morning to go with it. BOOM! You’re welcome
Another tip for you: Blend the ingredients (again, minus the coffee) in a blender before you heat it up. This will make sure everything is mixed well, AND it will give it a nice, frothy head. You can blend it after you heat it up as well, to give it EXTRA froth.
Alright, now go grab your pumpkins, and get to making this latte!