vegan pumpkin spice latte
I have instructions below to make only 2 smaller lattes, but the recipe makes plenty of pumpkin spice syrup to keep them flowing all season long!
Servings 3 cups of syrup
Ingredients
pumpkin spice syrup mix (makes 3 cups)
- 1 (15oz / 425g) can pure pumpkin puree
- 1 C packed light brown sugar
- ¼ C maple syrup
- 1 tablespoon vanilla extract
- 1 cinnamon stick or 2 teaspoon ground cinnamon
- 1 teaspoon whole cardamom pods or 1 teaspoon ground cardamom
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- ½ teaspoon sea salt
- 1 C unsweetened nondairy milk
- ¾ C water
pumpkin spice latte (2 small lattes)
- ¼ C to ⅓ C pumpkin spice syrup, divided
- 2 shots of espresso
- 1 C unsweetened nondairy milk
- nondairy whipped cream
- ground cinnamon, as garnish
Instructions
- In a large saucepan over medium-high heat, whisk together the pumpkin puree, brown sugar, maple syrup, vanilla extract, all the spices, sea salt, nondairy milk, and water. Whisk occasionally until at a low simmer. Lower heat to medium-low and cook for 10 minutes, stirring occasionally. Lower heat further as needed to prevent it from spurting!
- Strain the mixture through a fine mesh sieve into a bowl or large liquid measuring cup. Using a spatula or spoon stir portions of the mixture in the sieve. Whatever easily comes through is the good stuff. There will be less than 1 cup of mixture remaining in the sieve that is just too chunky for a silky smooth and delicious latte!
- Use 2 to 3 tablespoons of pumpkin spice syrup per drink, depending on the size of your cups. I used 8 oz mugs. Put the pumpkin spice syrup in the bottom of your cups. Add espresso—you can obviously adjust to taste and make it a single or double shot per latte. Steam the nondairy milk. Add the milk to your cups and top with whipped cream and garnish with a shake of ground cinnamon.