Vegan Pumpkin Spice Latte
Autumn in a mug has never tasted this good — or been this easy to make at home. Creamy oat milk is warmed with real pumpkin purée, maple syrup, and a blend of cinnamon, ginger, nutmeg, and cloves before being blended into a beautifully frothy base that rivals anything from a coffee shop drive-through. The whole thing comes together in under ten minutes and makes two generous servings, so you and someone you like can both have a cozy moment at the same time. Skipping dairy is completely effortless here because oat milk froths up wonderfully and carries those warm spices with a natural creaminess that feels genuinely indulgent. A couple of freshly brewed espresso shots anchor everything with a bold, slightly bitter contrast that keeps the drink from tipping into dessert territory. Dust the top with a little extra cinnamon and you've got a seasonal treat that looks as good as it tastes.
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Learn more →Ingredients
2 servings
For the latte
- 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
- 2 shots espresso (about 2 oz / 60ml)
For serving
- ground cinnamon, for dusting (optional)
Instructions
- 1
Combine the oat milk, pumpkin purée, maple syrup, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a small saucepan over medium heat. Whisk constantly until the mixture is steaming and small bubbles form around the edges, about 4–5 minutes — do not let it boil.
- 2
Carefully transfer the hot pumpkin milk to a blender. Blend on high for 20–30 seconds until smooth and frothy.
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