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I swear people have been talking about pumpkin spice lattes since June. Now that we are in the thick of “everything Pumpkin Spice!” season, I have to make a confession. I don’t like pumpkin spice lattes from the popular coffee chain everyone stalks during the fall. I just don’t! They are sickeningly sweet, and the spice just doesn’t have the depth of flavor that I feel it should.
Since they didn’t ask me for my recipe advice, I am doomed to spend my autumn pumpkin spice-less. Just kidding! Pumpkin spice lattes are stupidly easy to make at home, and you can make them totally vegan! With just a few basic ingredients you’ll be sipping your way into a pumpkin spice induced euphoria in no time.
You are going to need some very strong coffee. Espresso is even better, but not necessary if you don’t have an espresso maker or moka pot. You will also need almond milk, canned pumpkin, agave nectar or maple syrup to sweeten, vanilla extract, and pumpkin spice. If you can’t find any of those ingredients locally, I have linked them. Also, if you can’t find the pumpkin spice you can sub cinnamon and nutmeg.
Add the coffee/espresso, almond milk, and pumpkin to a saucepan and whisk together until the pumpkin is incorporated.
Bring to a boil then immediately reduce heat to a simmer. Whisk in agave nectar, vanilla extract and pumpkin spice until smooth. Transfer into a mug and enjoy!
- 1/2 C strong coffee or 2 shots espresso
- 1 C almond milk
- 2 T canned pumpkin
- 1-2 T agave nectar
- 1 t vanilla extract
- 1/2 t pumpkin spice
- Whisk coffee, almond milk and pumpkin over medium heat in a sauce pan until it reaches a strong simmer. Reduce heat and add agave, vanilla extract and pumpkin spice. Whisk until smooth and serve.
Ok, I know I have tempted more than one of you! Who is ready to make a pumpkin spice latte?