Dairy Free Pumpkin Spice Latte
Cozy, warming, and deeply spiced, this homemade pumpkin latte is the kind of drink that makes you want to wrap both hands around the mug and stay there. Real pumpkin purée gets whisked together with oat milk, maple syrup, and a full lineup of fall spices — cinnamon, ginger, nutmeg, and cloves — so every sip tastes genuinely autumnal rather than artificially flavored. The whole thing comes together in one small saucepan and a blender, and the frothing step is what takes it from good to great, giving you that café-style foam right at home. Skipping dairy is completely effortless here because oat milk steams and froths beautifully, producing a creamy, velvety texture without any compromise. Sweetened naturally with maple syrup and finished with a dusting of cinnamon, it's indulgent without being over the top. This recipe makes two servings, so it's perfect for a slow weekend morning shared with someone else who deserves a treat.
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Learn more →Ingredients
2 servings
- 2 shots (2 oz) espresso or strong brewed coffee
- 2 cups oat milk
- 3 tbsp pumpkin purée
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp vanilla extract
For serving
- non-dairy whipped topping, for serving (optional)
- pinch of ground cinnamon, for serving (optional)
Instructions
- 1
Brew 2 shots of espresso (or about 4 oz of very strong coffee) and set aside.
- 2
Combine the oat milk, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat, whisking until smooth. Heat until steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.
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