vegan pumpkin spice latte

source: https://www.hotforfoodblog.com/recipes/2023/09/29/vegan-pumpkin-spice-latte/

Are you ready? All your pumpkin spice dreams are coming true right now! You can’t rely on Starbucks to give you a vegan pumpkin spice latte but I sure can deliver.

I recently discovered you can get an oat milk pumpkin spice latte at Peet’s Coffee. It was good, but a little overly sweet. Also, I don’t want to be spending $7 on a drink regularly! That inspired me to make my own concoction and my recipe makes about 3 whole cups of pumpkin spice syrup so you need not worry about running out!

You’ll use this spiced pumpkin syrup to make pumpkin spice lattes all autumn long. But even better, you can use this thick syrup for so many other things too. All you do is reduce pure pumpkin puree, brown sugar, maple syrup, vanilla, spices, and nondairy milk in a pot, then strain it to get a smooth, silky, and fragrant pumpkin spice syrup.

Thankfully vegans can readily find nondairy whipped cream now at grocery stores. It’s a must for a beautiful and tasty pumpkin spice latte. Peet’s pioneered carrying vegan whipped cream back in 2016, but disappointingly it’s now discontinued. That’s why homemade is better!

I can think of even more ways you could use this pumpkin spice latte syrup. You could drizzle it on ice cream, use it as the filling for a pumpkin spice cinnamon roll, mix it into buttercream frosting (which then goes on the pumpkin spice cinnamon rolls!) or use it mixed into a french toast batter! Ok all of those ideas have me drooling. And I’ve got plenty more pumpkin recipes, both sweet and savory on the blog too. There’s pumpkin pasta, pumpkin soup, pumpkin scones, muffins, and cheesy puff pastry rolls!

One of my absolute faves is the pumpkin spice latte pie. Yes, I made that! It’s a bit more work than this vegan pumpkin spice latte so start with the recipe below and get inspo to level up to pie-making status.

vegan pumpkin spice latte

Ingredients

pumpkin spice syrup mix (makes 3 cups)

1 (15oz / 425g) can pure pumpkin puree1 C packed light brown sugar¼ C maple syrup1 tbsp vanilla extract1 cinnamon stick or 2 tsp ground cinnamon1 tsp whole cardamom pods or 1 tsp ground cardamom1 tsp ground ginger1 tsp ground nutmeg1 tsp ground cloves1 tsp ground allspice½ tsp sea salt1 C unsweetened nondairy milk¾ C water

pumpkin spice latte (2 small lattes)

¼ C to ⅓ C pumpkin spice syrup, divided2 shots of espresso1 C unsweetened nondairy milknondairy whipped creamground cinnamon, as garnish

Instructions

In a large saucepan over medium-high heat, whisk together the pumpkin puree, brown sugar, maple syrup, vanilla extract, all the spices, sea salt, nondairy milk, and water. Whisk occasionally until at a low simmer. Lower heat to medium-low and cook for 10 minutes, stirring occasionally. Lower heat further as needed to prevent it from spurting! Strain the mixture through a fine mesh sieve into a bowl or large liquid measuring cup. Using a spatula or spoon stir portions of the mixture in the sieve. Whatever easily comes through is the good stuff. There will be less than 1 cup of mixture remaining in the sieve that is just too chunky for a silky smooth and delicious latte!Use 2 to 3 tablespoons of pumpkin spice syrup per drink, depending on the size of your cups. I used 8 oz mugs. Put the pumpkin spice syrup in the bottom of your cups. Add espresso—you can obviously adjust to taste and make it a single or double shot per latte. Steam the nondairy milk. Add the milk to your cups and top with whipped cream and garnish with a shake of ground cinnamon.

The post vegan pumpkin spice latte appeared first on hot for food by Lauren Toyota.

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