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Dairy Free Pumpkin Spice Latte by Glutarama
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5 from 1 vote

Dairy Free Pumpkin Spice Latte

A deliciously simple homemade Pumpkin Spice Latte that's dairy free but just like the Starbucks famous PSL we've grown to know and love. This recipe is naturally gluten free and vegan using plant based non dairy ingredients perfect for two hot cups to enjoy with a friend at Halloween or over the festive period.
Prep Time6 minutes
Total Time6 minutes
Course: Drinks
Cuisine: American, Vegan
Keyword: Coffee, Dairy Free, Gluten Free, Halloween, Latte, Pumpkin, Pumpkin Spice, Starbucks, Thanksgiving
Servings: 2 glasses
Calories: 224kcal
Author: Glutarama

Equipment

Ingredients

For the pumpkin spice latte

  • 400 ml dairy free milk I use soya milk
  • 3 tbsp pumpkin puree
  • 1 tbsp demerara sugar
  • 1 tsp pumpkin spice
  • 1 tsp vanilla extract
  • 2 shots espresso [see notes for alternative options]

For the vegan cream

  • 100 ml soya cream or usual dairy free alternative
  • 1 tsp granulated sugar

For decoration

  • 1 tsp demerara sugar
  • pinch pumpkin spice

Instructions

To make the pumpkin spice latte [coffee machine version]

  • In the larger of two jugs, measure out the milk alternative, tablespoons of pumpkin puree, sugar and spice. Give a good stir (I use my rechargeable mini milk frother whisk).
  • Add the jug to the microwave (or heat gentle on a stove) until hot enough to drink.
  • Make a double espresso in your coffee machine and add this to the pumpkin latte. Give it anther whisk.
    TOP TIP: the frothy pumpkin latte helps the vegan cream to stay afloat.
  • Pour the latte equally into your serving glasses.

To make the pumpkin spice latte [kettle version]

  • Repeat all the points above but instead of using a coffee machine in method no.3, make a strong black coffee. (1tbsp instant coffee per person then 1tbsp boiled water per person - so for two servings that 2tbsp coffee | 2tbsp water).

To make the vegan cream

  • Add your plant cream to the smaller jug, sweeten to taste and using a whisk (I use my mini electric whisk again) whip the cream so it forms soft peaks.
  • Carefully spoon the sweetened 'cream' over each pumpkin spice latte taking care as you go so that it floats on top.
  • Finally sprinkle with a little sugar, I like to use demerara and add a pinch of pumpkin spice.

Nutrition

Calories: 224kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 139mg | Potassium: 463mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4293IU | Vitamin C: 15mg | Calcium: 291mg | Iron: 1mg