Pumpkin spice lattes are a seasonally high-demand item at Starbucks, so today I thought I’d share a dairy-free recipe that’s naturally sweetened with a touch of pure maple syrup. It’s easy to make at home, and MUCH cheaper than buying it at a coffee shop.
If I’m being honest here, I’ve never been a fan of the famous pumpkin spice lattes. While I do love both coffee and pumpkin, these drinks are usually too sweet for my taste, not to mention that they are usually dairy-based and loaded with artificial flavoring.
This homemade Pumpkin Spice latte is a lighter alternative, combining a hint of real pumpkin puree (here’s how to make pumpkin puree), brewed coffee, homemade almond milk, Fall spices, and a splash pure maple syrup. It tastes like a decadent coffee drink, without the use of artificial syrups or preservatives.
I’m pretty sure that the “pumpkin spice”syrup found at popular coffee shops doesn’t use real pumpkin at all, so if you don’t have any on hand, this latte would probably still be delicious without it.
Adding pumpkin puree to coffee can give it a slightly grainy texture if you let the drink rest too long, so keep that in mind when making this! (You can always stir it again to re-incorporate.)
I love it when “Pumpkin Spice” mix is available at the grocery store, as it makes this recipe as fast as possible, but if you can’t locate a pre-made jar, simply make your own by using a heaping 1/4 teaspoon of ground cinnamon, an 1/8 teaspoon of ground ginger, and a pinch of ground nutmeg to replace the 1/2 teaspoon called for in this recipe.
Also, if you don’t care for coffee, feel free to use extra almond milk instead, for a caffeine-free drink. (When I worked as a barista, we called that a “steamer.”)
Since you can taste this drink as you go, you can adjust the sweetness and spices however you like. I hope you’ll enjoy it!
This dairy-free pumpkin spice latte is naturally-sweetened and vegan, for a healthy alternative to Starbucks. It's ready in just minutes!
- Combine all of the ingredients in a high-speed blender, and blend until smooth and creamy. (Or you can simply whisk the ingredients together in a pan over medium heat on the stove-- use a whisk to combine well!)
Adjust flavor to taste, and serve warm. A high-speed blender should keep the contents hot enough to serve immediately, but if you're using a traditional blender, you may want to transfer the contents to a saucepan and warm over the stove top before serving.
Per Serving: Calories: 79, Fat: 1g, Carbohydrates: 15g, Fiber: 0g, Protein: 0g
- For an extra-decadent treat, top your latte with some homemade coconut whipped cream.
- You can use any milk you like to make this recipe. I use almond milk most often, but homemade hemp milk is also delicious.
- You can also use any sweetener you like, since you can taste this recipe as you go. If you use a granulated sweetener, like coconut sugar, you’ll just have to make sure the sugar crystals dissolve completely before serving.
Hope you enjoy it!
Reader Feedback: Are you a fan of pumpkin spice lattes? Any other hot drink favorites?