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Easy Pumpkin Spice Latte Recipe

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4 from 13 reviews

This Easy Pumpkin Spice Latte is a cozy and delicious dairy-free beverage perfect for fall or anytime you crave the comforting flavors of pumpkin and warming spices. Made with dairy-free milk, pumpkin purée, a blend of traditional pumpkin pie spices, maple syrup, and a shot of espresso, this latte can be enjoyed hot or iced. It’s naturally sweetened, simple to prepare, and topped optionally with coconut whipped cream for an indulgent touch.

Ingredients

Main Ingredients

  • 3/4 cup dairy-free milk (cashew milk recommended; coconut or hemp milk also work)
  • 1/4 cup water
  • 2-3 Tbsp pumpkin purée (not pumpkin pie mix)
  • 1/2 heaping tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 healthy pinch ground nutmeg
  • 1 healthy pinch ground allspice
  • 1 healthy pinch ground clove
  • 1 healthy pinch ground cardamom (optional)
  • 1/8 tsp freshly ground black pepper
  • 1 ½ - 2 tsp maple syrup (or stevia to taste)
  • 1 shot espresso
  • 1/2 tsp vanilla extract

Toppings

  • Coconut whipped cream (optional)
  • Pumpkin pie spice (for garnish)

Instructions

  1. Prepare Espresso or Coffee: If you're including coffee or espresso in your latte, brew your shot of espresso or coffee and set it aside while you prepare the latte base.
  2. Heat Ingredients for Hot Version: In a small saucepan, combine the dairy-free milk and water. Bring the mixture to a gentle simmer to warm.
  3. Add Pumpkin and Spices: Stir in the pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (if using), black pepper, and maple syrup into the simmering milk mixture. Whisk continuously until the mixture is smooth and well combined. Expect some natural separation; whisk as needed to maintain smoothness.
  4. Add Espresso and Vanilla: Pour in the prepared espresso and vanilla extract. Whisk again until the mixture is smooth and well incorporated.
  5. Adjust Flavor: Taste your latte and adjust accordingly, adding more spices for stronger flavor, additional espresso for more coffee intensity, or more maple syrup to increase sweetness.
  6. Prepare Iced Version: For a refreshing cold latte, combine all ingredients (excluding ice) in a jar with a lid. Stir to mix, then add ice, secure the lid, and shake vigorously for about 30 seconds until fully blended and chilled.
  7. Serve: Pour your hot or iced pumpkin spice latte into a mug or glass. Optionally, top with coconut whipped cream and sprinkle with pumpkin pie spice, cinnamon, or nutmeg for extra flavor and a festive touch.
  8. Storage: Store any cooled leftovers in the refrigerator for up to one week. Note that separation may occur due to the pumpkin purée and dairy-free milk; simply stir before serving or whisk again when reheating on the stovetop to restore smoothness.

Notes

  • If using pumpkin pie spice instead of individual spices, adjust accordingly—reduce or omit cinnamon, ginger, nutmeg, allspice, clove, and cardamom as desired.
  • Maple syrup can be substituted with stevia to reduce calories and sugar.
  • Use freshly brewed espresso for a richer coffee flavor, or substitute with strong brewed coffee or dandy blend for a caffeine-free version.
  • Natural separation in the drink is normal due to pumpkin purée and dairy-free milk; whisk before serving for best texture.
  • This recipe is flexible and can be adjusted for sweetness or spice intensity to suit your preferences.

Find it online: https://simpleplatter.com/easy-pumpkin-spice-latte-recipe/