Vegan Pumpkin Spiced Latte
This vegan latte recipe is just like Starbucks with non-dairy milk! You'll never wait in the drive-thru line again with this 6-ingredient recipe that's ready in minutes.
Servings 2 servings
In a medium saucepan, add non-dairy milk, pumpkin puree, and maple syrup.
Whisk and heat for 2 to 3 minutes, until milk is hot, but not boiling.
Remove from heat and stir in the vanilla and pumpkin pie spice. Continue whisking until frothy.
Divide the hot espresso between 2 mugs.
Pour the pumpkin spice milk mixture over the top of each mug. Serve with an additional sprinkle of pumpkin spice if desired.
- If you do not have an espresso machine, you can use ½ cup very strong coffee in its place. You can also use instant espresso powder mixed with boiling water.
- I like oat milk or almond milk for this recipe, but you can use your favorite non-dairy milk. If your milk is already sweetened, you may want to cut back on the maple syrup in the recipe.
Calories: 314kcal | Carbohydrates: 56g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 109mg | Potassium: 1935mg | Fiber: 2g | Sugar: 18g | Vitamin A: 5463IU | Vitamin C: 14mg | Calcium: 344mg | Iron: 3mg