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Homemade Pumpkin Spice Lattes
This homemade pumpkin spice latte recipe will make you wonder why you ever went to Starbucks! Completely vegan, 100% all-natural pumpkin flavour, insanely delicious.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Serves 4
Ingredients
- 200 g pumpkin purée
- 60 ml pure maple syrup
- 1 tsp pure vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ¼ tsp ground cloves
- 750 ml dairy-free milk
For serving
- 1 shot espresso or 1 tsp espresso powder per mug
- Coconut whip optional
Method
- To a small saucepan, add the pumpkin puree, maple syrup, spices, and salt. Increase the heat to medium-low and whisk together the ingredients until well combined.
- Once the pumpkin mixture begins to warm, slowly whisk in the non-dairy milk until fully incorporated.
- Stirring frequently, allow the latte mixture to reach the scalding point – when it just begins to bubble around the edges of the pot – then turn off the heat.
- In each serving mug, add one shot of espresso or dissolve 1 teaspoon of espresso powder into 3 tablespoons of the hot latte mixture. Top off the mugs once the powder is completely dissolved.
- If desired, top off the lattes with coconut whip and a dash of cinnamon. Serve immediately.
Notes
- I used oat milk as my dairy-free milk when testing this recipe. You can adjust the sweetness based on your preference.
- Begin with the base amount of 60ml and then add a touch more maple syrup as desired to individual lattes.
- If you don’t drink caffeine, feel free to leave out the espresso powder or shot. It tastes just as delicious caffeine-free.
- The pumpkin spice latte base will keep in the fridge for up to 3 days.