Vegan Pumpkin Spice Latte
Total time15 min
Prep time5 min
Cook time10 min
4.6(21)
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Learn more →Ingredients
2 servings
For the pumpkin spice syrup
- 2 tbsp pumpkin purée
- 2 tbsp granulated sugar
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- 1 pinch ground cloves
- ¼ cup water
- ½ tsp vanilla extract
For the latte
- 2 shots espresso (about 2 oz total)
- 2 cups whole milk
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
For serving
- whipped cream, for serving (optional)
Can be omittedwhipped cream
- ground cinnamon, for dusting (optional)
Instructions
- 1
Combine the pumpkin purée, sugar, cinnamon, ginger, nutmeg, cloves, and water in a small saucepan over medium heat, whisking until the sugar dissolves and the mixture is smooth and just beginning to simmer, about 3–4 minutes. Remove from heat and stir in the vanilla extract. Set the syrup aside.
- 2
Brew 2 shots of espresso using an espresso machine or stovetop moka pot and divide evenly between two large mugs.
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