Vegan Maple Pumpkin Spice Latte
Total time15 min
Prep time5 min
Cook time10 min
4.7(24)
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Learn more →Ingredients
2 servings
- 2 cups milk of choice
Chef's tipUse plain, unsweetened soy milk, measured 1:1. It's the most reliable milk swap and works in sauces, custards, and baked goods; for hot or acidic drinks, a barista-style soy milk resists curdling. - 2 tbsp pumpkin purée
- 2 tbsp maple syrup
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground turmeric
- ⅛ tsp ground nutmeg
- 1 pinch black pepper
- ½ tsp vanilla extract
- 1–2 shots brewed espresso or ½ cup strong brewed coffee, per serving
For serving
- ground cinnamon, for dusting (optional)
Instructions
- 1
Combine the milk, pumpkin purée, maple syrup, cinnamon, ginger, turmeric, nutmeg, and black pepper in a small saucepan over medium heat, whisking to fully incorporate the pumpkin. Heat until steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.
- 2
Remove the saucepan from the heat and stir in the vanilla extract.
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