This Vegan Pumpkin Spice Latte is rich, creamy, frothy and aromatic. It’s free of refined sugar, dairy, gluten and processed junk. Nothing but goodness to celebrate fall!
I love the smell of fall spices because they make me feel all warm and cozy inside…even when it’s 80 degrees outside. I live in Arizona, and it doesn’t feel like fall here until winter time. I’m originally from New York and I grew up with a change of seasons and I do miss it. Fall is my favorite because the foliage is gorgeous. I love the slight chill in the air which means it’s time to break out my cute boots & sweaters. Also, it’s time for pumpkin everything and my favorite way to celebrate is with this Vegan Pumpkin Spice Latte. It captures the essence of fall and totally brings me back.
This Vegan Pumpkin Spice Latte will knock your socks off and you’ll never want the Starbucks version again. Up until last year, Starbucks wasn’t even putting real pumpkin in their PUMPKIN latte. If you do a quick google search, you’ll see all the other nasty ingredients it has. It’s not pretty!
This dreamy beverage contains REAL organic pumpkin, spices, pure vanilla extract, soy milk, pure maple syrup, and espresso. Nothing but goodness in this fall beverage.
Also, it’s so easy to make, and you’ll be saving a ton of money by skipping the fancy coffee shop. You’ll be skipping out on loads of chemicals and processed sugar, too.
I’d love to hear from you
If you make this Vegan Pumpkin Spice Latte, I’d love to hear what you think in the comment section below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
* Click photo to Pin *
- 3 tablespoons pumpkin purée
- 1 teaspoon pumpkin pie spice *See note
- 2 cups soy milk (or any plant-based milk)
- 2 1/2 tablespoons pure maple syrup (or preferred sweetener), more to taste
- 2 teaspoons pure vanilla extract
- 1/2 cup brewed espresso *See note
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In a small saucepan, heat the pumpkin puree, maple syrup, vanilla extract & spices over medium-low heat. Stir constantly to combine well & prevent from burning. Warm for 1-2 minutes.
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Turn up heat to medium and add the soy milk. Whisk for 3-4 minutes, until heated throughout. (don't boil)
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Place mixture in a blender. Blend on high until smooth, about 1-2 minutes. (This will make the milk frothy too)
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Add 1/4 cup hot espresso to each mug & pour pumpkin spice mixture on top.
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*Optional: Top with vegan whipped cream, a sprinkle of cinnamon and garnish with a cinnamon stick (doubles as a straw). Enjoy!
*If you don't have pumpkin pie spice, you can use 1/2 teaspoon cinnamon and a pinch each of nutmeg, ground ginger and ground cloves.
*If you don't have an espresso maker, you can make it with 1/3 -1/2 cup strong coffee. It won't have the same rich taste as a classic latte, but it will still be delicious.
* I prefer soy milk because it really foams up in the blender.
* Nutritional info doesn't include the espresso.
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