Vegan Pumpkin Spice Latte

This creamy vegan pumpkin spice latte tastes better than anything you'll grab from your favorite coffee shop. It's made with non-dairy milk, naturally sweetened with maple syrup, and is an absolutely delicious pick me up!

Course Breakfast, Drinks

Cuisine American

Keyword Pumpkin Spice Latte, Vegan Pumpkin Spice Latte

Prep Time 5

Total Time 5

Servings

Calories 119kcal

Author Monica Stevens Le

Equipment

Ingredients

12 ounces brewed coffee see notes
1 cup non-dairy milk heat through and/or frothed
2 tablespoons canned pumpkin
2 tablespoons pure maple syrup depending on sweetness preference, see notes
1 1/2 teaspoons pumpkin pie spice
pinch of sea salt

Instructions

Add all of the ingredients into the pitcher of a blender. Blend on high for about 1 minute until creamy and frothy throughout. You can alternatively use a handheld frother!

Notes

Feel free to use your favorite coffee. I like to use Four Sigmatic Mushroom Coffee.
Start with 1 tablespoon of maple syrup. Taste the finished product and add another 1/2 - 1 tablespoon if it isn't sweet enough for you.

Nutrition