Homemade dairy free pumpkin spice latte
This vegan pumpkin spice latte is even better than Starbuck’s! Made from canned coconut milk, maple syrup, espresso and pumpkin puree. Perfect cozy fall drink. Easy to make in under five minutes. Gluten free and dairy free.
❤️ Why you’ll love this recipe
Here we go! It’s officially pumpkin spice season. Who needs Starbucks when we can make our own pumpkin spice latte at home!
- It’s way cheaper than buying from Starbuck’s AND it’s vegan.
- It only takes 5-10 minutes and it’s really easy to make.
- You can make a big batch of this and store it in the fridge to have it ready to go all week.
- It’s made with actual pumpkin and not just a pumpkin syrup.
☕️ Ingredient notes
- Pumpkin pie spice – this is where we get most of the pumpkin spice flavor. It’s very easy to find in the spice section of your grocery store.
- Canned pumpkin puree – make sure to get pure pumpkin and not a pumpkin pie filling. This will add real pumpkin flavor!
- Canned coconut milk – Make sure to get the coconut milk that comes in a can and not the kind you find next to the soy milk. Canned coconut milk is the secret ingredient for this recipe to make is super creamy and decadent.
- Maple syrup – This adds a nice natural sweetness to this latte without it being too sugary.
- Vanilla extract – This adds a nice hint of vanilla to the drink.
- Espresso – I like using espresso as opposed to coffee because latte’s are usually made with espresso. It’s stronger tasting as well. But if you don’t have an espresso maker, you can brew a strong pot of coffee, or use instant coffee as well.
- Coconut milk – If you don’t have coconut milk, you can use whatever milk you have on hand, the latte just won’t be as thick and creamy. Soy milk or an extra creamy oat milk would work well.
- Pumpkin pie spice – You can make your own by using a ¼ teaspoon of cinnamon and adding a pinch of nutmeg, ground ginger and ground cloves.
- Maple syrup – you can use white or brown sugar instead.
👩🍳 Expert tips
- Make sure you shake up the can of coconut milk 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
- To make this nice and frothy, blend the ingredients after warming them up all together on the stove. (again, minus the coffee) in a blender. This will make sure everything is mixed well, AND it will give it a nice, frothy head.
- Back in the ancient times (2010) before the market exploded with delicious vegan dairy products, 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.
- Add all of you ingredients, minus the espresso to a blender. This helps ensure that the canned pumpkin gets incorporated into the liquid and doesn’t sink to the bottom.
- Add the blended ingredients to a saucepan on medium heat. Stir constantly while it heats up.
- Make two shots of espresso and add it to the sauce pan and stir.
- Once everything is heated up, add it to your mug and top with some vegan whipped cream.
Make sure to scroll down to the recipe card for the full ingredients list and instructions!
♨️ Serving suggestions
This is a great beverage to have as your morning coffee or as an afternoon pick-me-up. This latte goes great while nibbling on some chocolate oatmeal peanut butter balls, or this easy chocolate chip granola. This is also great in the morning with a grapefruit breakfast salad, or egg free french toast.
🎃 More pumpkin recipes
Keep this drink in an airtight container in the fridge for up to five days.
Unfortunately, even if you order it with non-dairy milk, it’s still not vegan because the pumpkin spice syrup is made with skim milk. Hopefully that will change soon.
If you’d like to make this caffeine free, just use a caffeine free espresso or coffee. You can also keep the coffee out entirely, if this is for kids. It tastes delicious without coffee as well. Just add a little extra coconut milk.
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
Vegan pumpkin spice latte (Better than Starbucks)
- 1 cup canned coconut milk (full fat, not lite)
- 2 tablespoon maple syrup
- 2 tablespoon pumpkin puree – not pumpkin pie filling
- ½ teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- Double shot of espresso or ½ cup strongly brewed coffee
- Pour coconut milk, pumpkin pie spice, vanilla, pumpkin, maple syrup and coconut milk (basically everything except the espresso) into a blender and blend for one minute. This will make the latte frothy. Pour mixture into a pan and heat on low while stirring.1 cup canned coconut milk, 2 tablespoon pumpkin puree – not pumpkin pie filling, ½ teaspoon pumpkin pie spice, 1 teaspoon vanilla, 2 tablespoon maple syrup
- Prepare your espresso or strong coffee. Add it to the mixture in the pan and stir.Double shot of espresso or ½ cup strongly brewed coffee
- Pour the latte mixture into two mugs. Top with vegan whipped cream and ENJOY!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Alright, now go grab your pumpkins, and get to making this latte! Enjoy!