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Healthy Vegan Pumpkin Spice Latte

My mom, Lynne, is one of the many people who go totally crazy for Starbucks Pumpkin Spice Lattes every year. Recently Food Babe  investigated what’s actually in my mom’s favorite fall drink- the answer is a whole bunch of very scary ingredients, tons of sugar and absolutely no pumpkin! On top of that, even if you order it with soy milk to make it vegan there is actually still milk in it!

My mom was pretty upset when I told her about this- especially the part about milk since she doesn’t eat dairy. To cheer her up, I decided to make a much cleaner version- Healthy Vegan Pumpkin Spice Latte.

I’m not really a coffee drinker (I like to have green juice or kombucha for a pick-me-up) but I could definitely get used to this latte! It’s basically like drinking a warm glass of pumpkin pie. I used decaf coffee but next time I think I’ll experiment with herbal coffee. I topped it with vegan rice milk whipped cream (found at Whole Foods) which tasted great but I had a little trouble with the nozzle (anyone else?). You can also use my coconut whipped cream– just make sure to plan for refrigerating the coconut milk overnight.


5.0 from 1 reviews
Healthy Vegan Pumpkin Spice Latte
 
Prep time
Total time
 
Author:
Recipe type: drink
Cuisine: vegan
Serves: 1
Ingredients
  • 1 cup freshly brewed coffee
  • 2 tbs pumpkin puree
  • 2 tbs non-dairy milk (I used coconut)
  • ½ tsp vanilla extract
  • ¼ tsp pumpkin pie spice
  • 2-3 tsp maple syrup
  • optional toppings- vegan whipped cream, ground cinnamon
Instructions
  1. Combine all ingredients in small saucepan on stove. Stir until everything is mixed and heat to desired warmth.
  2. Transfer to mug and top with whipped cream and a sprinkle of cinnamon

Healthy Pumpkin Spice Latte Vegan 3

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17 Responses to Healthy Vegan Pumpkin Spice Latte

  1. I have a question about this. First of all, thank you. it’s delicious. I’ve made it about 4 times since coming across the recipe last week. My question is this….each time when I have about 1/4 a mug left the bottom is all a very thick pumpkin “sludge”, no longer a delicious coffee drink, and I either end up dumping it or using that leftover to make another batch. But is there any way to avoid the sludge part?

    • So happy to hear you’ve been enjoying the recipe! I wonder if using a blender to mix the ingredients will help avoid the sludge? Could be worth a try! :)

  2. Will try this tomorrow.

    Just a note on the rice whipped cream, if it’s the same brand I get ( I get the soy one though), the boe needs to warm up for about 15-20 min, then shake like crazy , break see on the spout and use. Very complicated, I don’t know why. Thanks for the recipe!

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