4.2 from 87 votes
Easy Pumpkin Spice Latte
A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!
Cook Time
mins
Total Time
10 mins
Servings: 1 (Servings)
Calories: 125 kcal
Course:
Drinks
Cuisine:
Vegan
Ingredients
- 3/4 cup dairy-free milk (we recommend cashew milk, but coconut or hemp milk would also work well)
- 1/4 cup water
- 2-3 Tbsp pumpkin puree (not pumpkin pie mix)
- 1/2 heaping tsp ground cinnamon (*if using pumpkin pie spice, see notes)
- 1/4 tsp ground ginger (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground nutmeg (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground allspice (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground clove (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground cardamom (optional // *if using pumpkin pie spice, see notes)
- 1/8 tsp freshly ground black pepper
- 1 ½ - 2 tsp maple syrup, more or less to taste (or sub stevia to taste)
- 1 hot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)
- 1/2 tsp vanilla extract
FOR SERVING optional
- Coconut whipped cream
- pumpkin pie spice
Instructions
- If adding coffee or espresso, prepare at this time and set aside.
Cup of Yum
HOT VERSION
- To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth. Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.
- Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.
- Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.
ICED VERSION
- Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.
FOR SERVING
- Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.
- Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.
Notes
- *If you’re using pumpkin pie spice, start with 1/2 tsp of the mixture and work your way up as spice blends / intensities may vary.*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.
Nutrition Information
Serving
1servings
Calories
125
(6%)
Carbohydrates
15.3g
(5%)
Protein
2.7g
(5%)
Fat
6.1g
(9%)
Saturated Fat
1.2g
(6%)
Polyunsaturated Fat
0.04g
Monounsaturated Fat
0.01g
Trans Fat
0g
Cholesterol
0mg
(0%)
Sodium
86mg
(4%)
Potassium
75mg
(2%)
Fiber
2.6g
(10%)
Sugar
8g
(16%)
Vitamin A
3750IU
(75%)
Vitamin C
0mg
(0%)
Calcium
50mg
(5%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 1(Servings)
Amount Per Serving
Calories 125
% Daily Value*
| Serving | 1servings | |
| Calories | 125 | 6% |
| Carbohydrates | 15.3g | 5% |
| Protein | 2.7g | 5% |
| Fat | 6.1g | 9% |
| Saturated Fat | 1.2g | 6% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 86mg | 4% |
| Potassium | 75mg | 2% |
| Fiber | 2.6g | 10% |
| Sugar | 8g | 16% |
| Vitamin A | 3750IU | 75% |
| Vitamin C | 0mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.