Vegan Maple Pumpkin Spice Latte

Total time15 min

Prep time5 min

Cook time10 min

Real pumpkin purée and a warm hit of maple syrup form the cozy base of this latte, spiced with cinnamon, ginger, turmeric, and a whisper of black pepper for depth. It's heated gently on the stove until steaming, then blitzed until frothy so every mug gets that thick, café-style foam on top. A splash of vanilla rounds out the spice blend before it's poured over bold espresso or strong brewed coffee. The result is a frothy, richly spiced drink that feels like fall in a mug, and it fits neatly into a vegan morning routine. Dust with a little extra cinnamon and serve it right away while the foam is at its best.

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Ingredients

2 servings

2 cups milk of choice
Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain Eden Foods Organic Edensoy Original Soymilk, 32 fl oz Eden Foods Organic Unsweetened Soymilk, 32 fl oz
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps 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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