Cozy season calls for a mug of this spiced pumpkin latte, built on a base of frothy oat milk and real pumpkin purée for that unmistakable autumn flavor. Cinnamon, ginger, nutmeg, and clove get whisked right into the warming milk, then blended until velvety and frothed to café-quality perfection. A touch of maple syrup sweetens things naturally, while vanilla rounds out the spice blend beautifully. Poured over bold espresso and finished with a fluffy topping and a dusting of cinnamon, it's a genuinely plant-based treat that feels indulgent without any animal products in sight. This one's an easy, ten-minute way to bring coffeehouse comfort straight to your own kitchen, and it fits neatly into a vegan lineup.
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Brew 2 shots of espresso (or about 4 oz of very strong coffee) and set aside.
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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