Pumpkin Spice Latte
A dairy-free pumpkin spice latte made with real pumpkin, maple syrup, and strong coffee — easier to make at home than you'd think, and no coffee shop line required.
- Prep Time
- 5 min
- Cook Time
- 5 min
- Total Time
- 10 min
- Servings
- 2 servings
Everyone loses their minds when pumpkin season arrives, but honestly, I'm not one of those people — I eat pumpkin-flavored everything all year long. So when fall rolls around, I mostly just get a kick out of watching everyone else get excited about something I've been enjoying since June.
Since dairy and processed sugar don't always agree with my stomach, I needed a version of this drink I could actually enjoy at home. Turns out it's easy, and it takes far less pumpkin than I expected to get the flavor just right.
I only meant to take one sip to test it. I did not stop at one sip.
Ingredients
- 2 cups non-dairy milk
- 2 tbsp. pumpkin puree
- 1/4 cup maple syrup
- 1 tbsp. vanilla extract
- 1 tsp. pumpkin spice, divided
- 1 cup strong hot coffee
- coconut whipped cream
Instructions
- 1Combine the milk, pumpkin, and maple syrup in a small saucepan over medium heat. Heat and stir until hot, but not boiling.
- 2Remove from the heat, then add the vanilla, 1/2 tsp. of the pumpkin spice, and the coffee. Whisk together.
- 3Pour into two mugs, top with coconut whipped cream, and serve immediately.
