Did you catch the recently-posted article, “The Environmental Cost of Your Pumpkin Spice Latte”? Yeah, it’s pretty compelling stuff. And believe me, I don’t like thinking about life without pumpkin spice any more than you do. In fact, it’s why I developed a healthy pumpkin spice latte recipe that is easy-to-make, vegan, and dairy-free.
There are actually quite a few PSL recipes out there that are vegan and dairy-free. But, I like mine the best because it is made from scratch (including the nut mylk) and easily tastes better than a Starbucks version. Trust me – this will become your fall staple, as well. 😉
I chose to make my PSL with cashew milk (recipe coming soon!).
Why you should make a healthier PSL:
- It contains fewer calories than a Starbucks pumpkin spice latte
- It is made from healthy, unprocessed, and whole-food ingredients
- It tastes DELISH
- There are no fake thickeners, preservatives, or artificial ingredients
- It’s dairy-free which = less mucus
How to make this recipe:
- Start by heating pumpkin puree and maple syrup on the stove.
- Then, add your non-dairy milk of choice and pumpkin pie spices. Make sure not to boil it!
- Finally, add coffee (optional) and your choice of topping.
- Sip away, you deserve it.
Healthy Pumpkin Spice Latte [Vegan]
Warm-up with this eco-friendly pumpkin spice latte that is oh-so-yummy and good for your tummy.
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 1 1x
- Category: Beverage
- Method: Stove Top
- Cuisine: Healthy
- Diet: Vegan
Ingredients
- 2 tablespoons pure maple syrup
- 2 tablespoons pumpkin puree
- 1/2 tsp pumpkin pie spice mix
- 1/2 cup unsweetened non-dairy milk of choice (almond, soy, coconut, cashew)
- 1/2 cup strong brewed coffee, or 1–2 shots of espresso
- Optional: Vegan Whipped Cream
Instructions
-
In a small pot over medium heat, add the maple syrup and pumpkin puree. Stir, then add the pumpkin pie spice mix and the non-dairy milk. Warm, but do not bring to a boil.
-
Once warm, turn off the heat and add the coffee (or espresso shots), and stir. Taste for sweetness: Add more maple syrup for a sweeter drink; I found 2 tablespoons to be just right.
-
Pour into a mug and, if desired, add some vegan whipped cream. Sprinkle a dash of cinnamon on top and enjoy.
Notes
- If you want a really creamy and rich beverage, use canned coconut milk.
- To keep it caffeine-free for kids, replace the 1/2 cup of coffee with more non-dairy milk.
- You can also just use organic granulated sugar instead of maple syrup if that’s what you have.
- Double, triple, or quadruple the recipe to make enough for a group!
- Don’t have pumpkin spice mix? Use this instead: 1/4 teaspoon cinnamon and a tiny pinch of ginger, cloves, and nutmeg. You can just use cinnamon if you’re short on spices.
Keywords: healthy pumpkin spice latte, homemade, vegan recipes, vegan pumpkin spice latte recipe,
I hope you all enjoy this recipe. I know I am!
All my love,
Mandy
