Pumpkin Spice Latte
It’s a homemade vegan version of the coffee house favourite: the pumpkin spice latte! Enjoy this classic fall drink for a fraction of the price when you make it at home.
What is it about pumpkin spice lattes that makes them so irresistible? I know there are some haters out there, but I think most people look forward to them showing up on coffee house menus every fall—me included! My go-to is an iced pumpkin spice latte since I live in a warmer climate, so that’s what we’re whipping up today!
Why You’ll Love This Pumpkin Spice Latte Recipe
- Budget-friendly. Let’s face it, a daily PSL habit every fall can start to add up, especially when you add in vegan milk upgrades. (Sigh!) By making your own at home, you can save a lot of money.
- Customisable. Whether you prefer extra cinnamon or a little less syrup, making your own vegan pumpkin spice latte allows you to adjust the ingredients to your own tastes or what you have on hand.
- Eco-friendly. This isn’t something I always call out in a recipe, but I think it’s worth it here! Making your own pumpkin spice lattes at home eliminates a lot of single use plastics, especially if you order them often. It’s an easy way to make a positive impact on the planet.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin syrup – I use my homemade pumpkin spice syrup.
- Espresso – Or substitute strong coffee.
- Plant-based milk – I love using soy milk for its creaminess, but any non-dairy milk works, or use homemade oat milk creamer for an even thicker version.
- Ice
- Vegan whipped cream – Optional. You can use homemade coconut whipped cream or cashew whipped cream. You can also use store-bought vegan whipped cream.
- Pumpkin pie spice – Make your own pumpkin pie spice mix or use a store-bought blend for garnish on top. A little sprinkle of cinnamon on top works, too!
How to Pumpkin Spice Latte
- Prepare the espresso. Brew 1-2 shots of espresso and cool slightly.
- Add the pumpkin syrup. Mix a tablespoon or two of pumpkin syrup with the espresso.
- Stir and top. Add ice, then stir in the plant-based milk. Add whipped cream and pumpkin pie spice, if desired, then serve.
Tips and Variations
- Adjust the sweetness level. Taste and adjust the amount of pumpkin syrup as needed. If it ends up too sweet, you can always add more plant milk!
- Choose a creamy plant milk. Your choice of vegan milk also impacts the texture and taste, so opt for a creamy plant-based milk like cashew milk or soy, rather than a variety that’s thin and watery. A vanilla flavoured milk works well, too.
- Try it warm. If you prefer a hot latte, skip the ice and warm your plant-based milk before adding it to the espresso.
- Make a pumpkin spice green tea latte. Try my pumpkin spice matcha latte recipe.
- Make it decaf. Swap out the espresso for strongly brewed decaffeinated coffee, or use half an espresso shot if you’re sensitive to caffeine but still want a bit of a coffee kick.
How to Store Leftovers
Refrigerate any leftovers in an airtight container for up to a day. (If you can, strain out the ice first to keep it from slowly melting and watering down your pumpkin spice latte.)
Enjoy friends! If you make this pumpkin spice latte, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Pumpkin Spice Latte
Ingredients
- 1-2 tablespoons pumpkin syrup, adjust to taste
- 1-2 shots espresso, or ½ cup strong coffee
- 1 cup plant-based milk, I love using soy milk but any non-dairy milk works
- ice, enough to fill your glass
- vegan whipped cream, optional, for topping
- pumpkin pie spice, for garnish
Instructions
- Prepare the espresso: Brew 1-2 shots of espresso, depending on your preferred strength, and set aside to cool slightly.
- Add pumpkin syrup: In a glass, mix 1-2 tablespoons of pumpkin syrup with the espresso, adjusting the amount of syrup to your sweetness preference.
- Fill the glass with ice, then pour in 1 cup of your favorite plant-based milk.
- Stir everything together until well combined. Top with a swirl of whipped cream if desired.
- Sprinkle pumpkin pie spice over the whipped cream or directly onto the latte.
- Enjoy your delicious iced pumpkin spice latte!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
