Pumpkin Spice Latte

This vegan pumpkin spice latte recipe is a homemade version of the coffee house favourite. It's just as cozy and delicious as the original!

Course Drinks & Beverages

Cuisine American

Prep Time 5

Total Time 5

Servings serving

Calories 92

Author Jessica Hylton

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!

Video

Notes

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.)