This vegan Pumpkin Spice Latte is the ideal drink for the cold fall and winter season. Creamy, warming, delicious and even rich in valuable nutrients!
Yes, I know I'm quite late posting this recipe. Christmas is just around the corner and I'm still thinking about autumn veggies. Still, I didn't want to pass up the opportunity to post this Pumpkin Spice Latte recipe this year. So grab those last pumpkins (or cans of pumpkin puree if you wish) from the grocery store and get to it!
If you've ever had a Pumpkin Spice Latte (from Starbucks for example), you may have noticed that this drink doesn't normally contain actual pumpkin. It's basically just the "Pumkin Spice" blend that gives the latte its name. But guess what? It's even better with actual pumpkin, I promise.
How to Make a Vegan Pumpkin Spice Latte?
And so I have already revealed the star of my vegan Pumpkin Spice Latte: the pumpkin! What I have omitted, though, is the coffee, because when do you preferably drink a warm latte? Exactly, in the evening in front of the TV or reading a book. There you can certainly do without the load of caffeine.
The pumpkin puree is blended with oat and coconut milk. This milk mix gives an ultra creamy consistency without the coconut milk dominating the taste. I used date sugar for sweetening, but coconut sugar or raw cane sugar work just as well (yes, I've clearly been consuming gallons of Pumpkin Spice Latte lately).
And now we come back to the topic I was talking about at the beginning - the spices. Cinnamon obviosuly is a must and a little vanilla is definitely recommended as well. I also added some ground ginger and a pinch of nutmeg and cardamom. Feel free to use a ready made pumpkin spice mix if you don't have the individual spices in your spice cabinet.
Last but not least, you just need to blend and heat everything on the stove. The result: A creamy, warming and delicious vegan Pumpkin Spice Latte without coffee, which - thanks to the pumpkin - is also a nutrient bomb. Serve it with vegan whipped cream or vegan milk foam,if you late, and a plate of freshly baked cookies.
I hope you’ll give this vegan pumpkin spice latte a try. If you do, let me know in the comments below. And don’t forget to rate the recipe if you love it just as much as I do. You can also tag a photo (#veggiejam) to show me your creation on instagram.
More Pumpkin Recipes
- Sugar-Free Pumpkin Pie Overnight Oats
- Vegan Pumpkin-Bake with Pear-Fig-Compote
- Vegan Orange-Pumpkin Muffins
- Chocolate Cake with Pumpkin Frosting
Recipe
Vegan Pumpkin Spice Latte [Without Coffee]
- Prep Time: 5 min
- Cook Time: 5 min
- Total Time: 10 min
- Yield: 34 oz or 4-6 servings 1x
Description
This vegan Pumpkin Spice Latte is the ideal drink for the cold fall and winter season. Creamy, warming, delicious and even rich in valuable nutrients!
Ingredients
- 1 cup pumpkin puree (250 g)
- 2 cups oat milk
- ¾ cup lite coconut milk
- ⅓ cup date sugar or coconut sugar
- 1 ¼ tsp cinnamon
- ¼ tsp ground ginger
- ½ vanilla bean or ½ tsp vanilla extract
- 1 pinch cardamom (optional)
- 1 pinch nutmeg (optional)
Instructions
- Scrape the vanilla bean if using. Blend with the other ingredients in a high-speed blender until creamy.
- Pour into a saucepan and heat.
- Serve with vegan whipped cream or foamed as desired.
- Store in the fridge for up to 5 days and reheat before serving.
This post is also available in German (Deutsch).
Heidi says
Incredibly delicious!!! You have to make this. Thank you so much for this recipe. I don't drink coffee & always wondered what the PSL hype was all about. Now I get it. Yes ma'am!
Melanie@Veggiejam says
Thanks so much, Heidi! I am so happy you enjoyed my recipe.
Jenny says
I've tried this recipe this weekend and it's absolutely delicious, I highly recommend. Thank you for sharing!
Melanie@Veggiejam says
Thank you so much, Jenny!