As long as the leaves fall from the trees you can be sure it’s vegan pumpkin spice latte season. But when you buy your latte from a coffee shop you can never be quite sure what’s in it.
What are those mysterious syrups? And do you need those sugar-drenched toppings? In fact, are any of the ingredients are actually vegan-friendly – even if you choose non-dairy milk? It’s hard to tell.
So, why not make your own healthy, vegan pumpkin spice latte at home?
Vegan Pumpkin Spice Latte Is The Perfect Wake Up Drink
It may be the season’s hippest holiday drink, but too often pumpkin spice lattes are far too high in calories and sugary additives. And that pumpkin flavor –– hate to break it to you, but there’s likely no actual pumpkin in sight.
A true pumpkin spice latte is a mix of:
- Several aromatic spices (cinnamon, ginger, nutmeg, allspice, and cloves)
- Coffee
- Non-dairy milk product of your choosing
While not entirely traditional, you can even add pumpkin puree – but keep in mind, a traditional pumpkin spice latte is named for the spices, not the pumpkin.
It’s perfect for omnivores, vegetarians, and vegans alike. And when it’s made authentically, there’s nothing quite like waking up on a cold morning to those warm, aromatic spices combined with a little caffeine hit.
So, skip the store-bought concoctions and make your own. That way, you’ll know exactly what you’re getting and you can customize it to your liking.
Vegan Pumpkin Pie Spice Latte: Ingredients And Recipe
Let’s first start with making a batch of pumpkin spice. That way you’ll have some handy whenever you feel like some seasonal spice – in vegan pancakes or muffins, over oatmeal, or for sprinkling over your favorite nut mix.
Homemade Pumpkin Spice Ingredients
Combine:
- 3 tablespoons ground cinnamon
- 2 teaspoons ground ginger
- 2 teaspoons nutmeg
- 1 ½ teaspoon ground allspice
- 1 ½ teaspoon ground cloves
Vegan Pumpkin Spice Latte Recipe
Serves: 1
Ingredients:
- 1 cup unsweetened non-dairy milk substitute (coconut, almond, oat)
- 1 tablespoon pumpkin puree (a good, organic canned variety is perfect)
- ½ teaspoon homemade pumpkin spice (see above)
- ¾ cup freshly brewed coffee or espresso (hot)
- Optional: ½ teaspoon vanilla extract
- Optional: Stevia or maple syrup (to desired sweetness)
Directions:
- Add non-dairy milk and pumpkin puree to a small saucepan.
- Heat on medium-low, stirring constantly.
- Once the mix begins to simmer, add pumpkin spice and vanilla extract. Whisk until frothy.
- Pour coffee into a mug, then pour the spiced milk mixture over top of the coffee.
- Sprinkle a little more pumpkin spice mix over the top
- Enjoy
Recipe Alternatives: Decaffeinated Coffee, Coconut Cream, And More
Of course, every good recipe should come with alternatives to suit your tastes and needs. Here are a few ways to change up your vegan pumpkin spice latte this fall.
- Don’t want the caffeine? Use a good quality organic decaf coffee instead.
- A more decadent latte: Some days you just crave a more indulgent latte, perhaps topped off with some whipped cream? It’s time to churn up some luscious coconut whipped cream. Combine a can of chilled organic coconut cream with a few drops of stevia and ½ tsp vanilla extract. Whip.
- Pumpkin puree: If you don’t have any pumpkin puree handy you can absolutely make a pumpkin spice latte without it and still have a great drink in your hands. Just add a bit more pumpkin spice if it lacks flavor.
- The sweet alternative: If you have a sweet tooth try adding a healthy sugar alternative to your latte. For example, add a little Swerve or Stevia or a natural sweetener like agave or maple syrup.
- Make it chilled: Just because the weather’s gotten cooler, doesn’t mean you have to give up iced drinks if that’s your jive. Iced pumpkin spice lattes using cold brew coffee are delicious! Especially topped off with some of that coconut cream.
Pumpkin Spice Ice Cream For A Sweet And Cruelty-Free Dessert Option
Another popular product you may find at the store this season is pumpkin spice ice cream. Perfect for pairing with vegan pie. But it can be hard to find a good vegan alternative, not to mention the list of preservatives and additives it will probably list if you do.
So, make your own. There’s something empowering to knowing (and understanding) every single ingredient in what you’re eating.
Vegan Pumpkin Spice Ice Cream Recipe
Ingredients:
- 14oz can organic coconut cream
- 14oz can organic coconut milk
- ½ cup coconut sugar or Swerve
- ¼ cup maple syrup or non-blackstrap molasses
- ¾ cup organic pumpkin pureé
- 1 tsp vanilla extract
- 2 ½ tsp homemade pumpkin pie spice mix
- ¼ tsp sea salt
- 2 tablespoons arrowroot starch
- Optional: ⅓ cup pecan nuts for topping
Directions:
*NOTE: This recipe needs to be prepared a day ahead.
-
- Combine coconut cream, coconut milk, coconut sugar(or Swerve) and maple syrup in a saucepan and heat gently (while stirring) until simmering.
- Remove from heat and add pumpkin pureé, vanilla, pumpkin pie spice mix, and sea salt.
- Blend for 30-60 seconds until well combined.
- Transfer ice cream mix into a container with a lid and place in the fridge overnight.
- On the second day, transfer the mix to your ice cream maker and churn according to the instructions until it reaches the correct consistency. If you don’t have an ice cream maker you can instead place the ice cream mix in a container in your freezer and stir it every hour until the desired consistency is achieved.
- Once ice cream consistency is reached through either method, transfer the mix to a loaf pan, cover with tinfoil and place in the freezer to properly set (at least another 6 hours).
- Serve with pecans and a sprinkling of extra pumpkin spice or a little cinnamon.
The Perfect Pairing: Fall And A Vegan Pumpkin Spice Latte
There’s a reason that pumpkin spice is so popular each fall. The cooling weather mixed with those warming spicy fragrances just compliments each other so perfectly.
So why not make some vegan pumpkin spice treats for your family and friends from scratch. They’ll be amazed at how good – and natural – it can really taste.
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