A dairy-free twist on the popular fall coffee blend- the pumpkin spice latte is easy to make at home with real pumpkin puree! Pumpkin spice blend can be made in advance, so you can enjoy a warm hug-in-a-mug all Autumn long. The sweetness of this recipe can be adjusted to your liking. This homemade dairy-free pumpkin spice latte is a perfect homage to fall weather- stay inside, put on your cozy socks and make this one today.
The weather has changed quite suddenly leaving us all with chilly nights and mornings; the kind that make me want to stay in bed and enjoy some me time (as if that’s even a possibility…we have a two year old).
Regardless, I try to mindfully set aside time each day for some form of relaxation. A cup tea, reading, stretching, writing (like I’m doing now), or something as simple as listening to the birds outside our window in the morning.
Homemade Dairy-Free Pumpkin Spice Latte
And of course, nothing beats a really good coffee or latte. What better way to welcome fall than with an uber trendy (yet equally satisfying) pumpkin spice latte.
Making this wonderful fall beverage at home is super easy and will save you a few bucks as well. Moreover, this homemade PSL is dairy-free, gluten free, naturally sweetened, and doesn’t contain any artificial flavorings or colours.
Keys to making a great Dairy-Free Pumpkin Spice Latte
Use quality espresso and brew it fresh – nothing tastes better than fresh brewed coffee.
Source plain pumpkin puree so you can control the level of sweetness and spice. Pumpkin pie filling is not the same thing as pumpkin puree.
Fresh grated nutmeg– this will really make your latte extra special and aromatic.
Use unsweetened/plain almond milk– or your favourite dairy free milk of choice again so you can control the level of sweetness.
Don’t skip whip – use your favourite store bought variety, or try making coconut whip.
Use homemade pumpkin pie spice– it’s easy and inexpensive considering you probably already have the ingredients in your spice cupboard. My recipe is below.
Try Foam instead of whip
It can be challenging to get a good foam from non-dairy milks. However, this appliance does an amazing job of making luscious, marshmallow-y foam from almond, oat, and cashew milk. If you decide to invest in one, you can heat and foam the milk without the need of a saucepan as per step 4 below.
Dairy-Free Pumpkin Spice Latte [vegan]
A vegan-friendly twist on the traditional popular fall beverage. Pumpkin spice blend is easy to make at home, so you can enjoy a warm hug-in-a-mug all Autumn long! The sweetness can be adjusted to your liking. This recipe makes enough for two large mugs.
For Pumpkin Spice blend:
- 1 1/2 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1/2 tsp ground cloves
For the Lattes:
- 2 oz approx 1/4 cup fresh brewed espresso
- 3 tbsp plain pumpkin puree
- 1/2 tsp pumpkin spice blend
- 2 tbsp maple syrup (adjust to your desired level of sweetness)
- 1 tsp pure vanilla extract
- 2 1/4 cups unsweetened almond milk or non dairy milk of choice
To make the pumpkin spice blend, simply mix together all the spices and store in an airtight jar or container.
Brew the espresso as per the directions on your particular espresso maker. In a small sauce pan, gently heat the pumpkin puree, the 1/2 tsp of pumpkin spice blend, vanilla extract, maple syrup, and 1/4 cup of the almond milk until warm. Remove from heat and stir in the brewed espresso.
Portion the pumpkin/espresso mixture into two of your favourite mugs.
In another small sauce pan, heat the remaining almond milk just until it starts steaming. If you prefer your latte with foam, you'll need to froth the milk now. Remove from heat and gently pour over the espresso/pumpkin mixture. Stir to combine.
Top with your favorite non-dairy whip or foam. Garnish with a sprinkle of fresh grated nutmeg.
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