How to make the best vegan pumpkin spice latte at home with 6 simple ingredients. Easy to make and ready in 5 minutes.
This dairy-free pumpkin spice latte is the perfect way to welcome cool weather.
This recipe is filled with pumpkin and pumpkin pie spices like cinnamon and cloves, it is a delicious way to add some flavor to your coffee breaks.
Plus, it’s free from many of the allergens and full of wholesome ingredients!
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut (optional), fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more
What’s best about this is that there is no weird aftertaste that PSLs can sometimes have.
No one flavor overpowers the other, making for a perfect blend of pumpkin, coffee, and spices. This latte recipe is a delicious drink for everyone but especially if you are a coffee lover.
For more Starbucks inspired recipes make sure you check out my gluten free Starbucks pumpkin bread and my gluten free Starbucks vanilla scones.
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Why You’ll Love this Dairy Free Latte
- Full of pumpkin spice flavor thanks to real pumpkin and cinnamon
- Perfect autumn drink
- Less expensive than going to the coffee shop
- Easy to make recipe
- Uses simple ingredients
- Totally dairy free, gluten free, and vegan
Ingredients
There are only 6 ingredients needed for this recipe.
- Dairy free milk: You can use your favorite non-dairy milk for this recipe. I personally found that a creamy milk like coconut milk and soy milk worked a lot better than rice milk.
- Pumpkin: The star of the show! And surprisingly you don’t need a lot of pumpkin, just a few tablespoons will make this latte. Make sure to use 100% real pumpkin puree so that you can control the spices.
- Coffee: If you want it more intense, use 2 shots of espresso. I just used some coffee that I made in my coffee maker for a more subtle coffee. You can also use some cold brew coffee.
- Sweetener: You can use either white sugar or maple syrup for this recipe depending on your sugar tolerance. For less sugar use maple syrup. You can use brown sugar as well for a more molasses taste.
- Vanilla extract: The vanilla is a subtle flavor that adds that sweet depth of flavor.
- Pumpkin Pie Spice and Salt: Just a pinch of spices really bring out the flavors of the pumpkin.
Optional Toppings
- Whipped Cream: Coconut cream is amazing on top of this!
- Cinnamon: To totally copy what I did in these photos, first top with coconut whip cream and then a sprinkle of cinnamon on top. It totally tastes like fall in a cup!
- Cocoa Nibs: If you are feeling more chocolate, you can sprinkle cocoa nibs or mini chocolate chips on top for a sweet pumpkin chocolate combo.
- Vegan Marshmallows: What goes better than marshmallows in a warm drink? Not much!
- Caramel: Try a drizzle of vegan caramel sauce on top of the coconut whip cream for a truly delicious drink.
Allergy Substitutions
If you are avoiding corn, make sure that you use a vanilla extract that is corn free. You can check out my shop page to find my personal favorite.
Allergic to coconut? You can still make this! Use a different dairy-free milk in place of the coconut milk. My top picks are soy milk, oat milk, or almond milk.
Instructions
Making this homemade pumpkin spice latte is quick and easy!
This is a quick rundown of the recipe. For the full instructions, complete with recipe measurements, please see the recipe card below.
First, combine the coconut milk, pumpkin, spices, salt, and sugar in a small saucepot on the stove.
Heat it over medium-low heat until it just comes to a simmer. You don’t want to scald the milk.
Remove it from the heat and add the vanilla and the coffee. Give it a good stir.
Serve and enjoy! Don’t forget to top it with your favorite toppings.
Top Tips
- Coconut milk is my favorite for this recipe because it is so thick. Soy milk and oat milk would also taste great!
- If you don’t have pumpkin pie spice, use just a quarter teaspoon of cinnamon.
- For a stronger coffee flavor, reduce milk to 1 ½ cups and increase coffee to 1 cup.
- For a spicery latte, increase pumpkin pie spice to up to 1 teaspoon. For something less spicy, use only ¼ teaspoon pumpkin pie spice.
FAQ
Yes. The PSL that you can purchase at Starbucks is not made with any gluten containing ingredients. However, that doesn’t mean that cross contamination won’t occur. For the safest option, it’s best to make the drink at home using this recipe.
No. The PSL at Starbucks is no longer vegan as it contains milk in the pumpkin spice sauce itself. That’s why this recipe exists!
You can! You want to make sure that you use a good strong coffee when you make this. Espresso Is what they use at Starbucks. I use regular coffee from my coffee pot.
Yes! After making the pumpkin spice syrup, let it cool. Then mix with cold brew coffee and serve over ice. The nice thing about pumpkin lattes is that you can enjoy them hot or cold!
How to Store
Keep any leftover dairy free pumpkin spice latte in the fridge for up to 3 days and enjoy either warmed again or over ice!
More Fall Recipes to Try
If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!
Recipe
Equipment
- mixing bowls
- mixing spoon
- measuring cup
- measuring spoons
- Saucepot
- Mug for serving
Ingredients
Pumpkin Spice Latte
- 2 cups dairy free milk of choice recommend coconut milk, almond milk, soy milk
- 2 tablespoons pumpkin puree
- 3 tablespoons maple syrup or brown sugar
- ½ teaspoon pumpkin pie spice mix
- 1 teaspoon vanilla
- ½ cup coffee
Optional Toppings
- Coconut whipped cream
- Caramel Sauce
- Cinnamon sugar
- Cocoa Nibs
- Vegan Marshmallows
Instructions
- Heat. In a small saucepan over medium heat, stir together the milk, pumpkin, sugar, and pumpkin spice mix. Heat to a boil and then simmer for 1 minute.
- Combine. Remove from the heat and add the vanilla extract, pinch of salt, and coffee. Stir again.
- Drink. Divide between 2 mugs and enjoy!
Notes
- Variations
- For a stronger coffee flavor, reduce milk to 1 ½ cups and increase coffee to 1 cup.
- For a spicery latte, increase pumpkin pie spice to up to 1 teaspoon. For a less spicy, use only ¼ teaspoon pumpkin pie spice.
- Allergy Variations
- If you are avoiding coconut milk, use your favorite non dairy alternative. I recommend soy milk, almond milk, or oat milk.
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How to Store
- Keep any leftover dairy free pumpkin spice latte in the fridge for up to 3 days and enjoy either warmed again or over ice!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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