The Traditional Pumpkin Spice Latte
It probably won’t come as much of a shock to anyone that the pumpkin spice latte is one of the most popular hot drinks in the colder months of the year. This drink has definitely been sensationalized by its creator. You know, the ultimate daddy of large coffee corporations, Starbucks. But who can really blame them for capitalizing on their most iconic drink? The Starbucks pumpkin spice latte has become somewhat of a social phenomenon. It’s the likely choice of hot drink for most people on a cold day. Are you a fan of the traditional Starbucks pumpkin spice latte? Or do you prefer a good old homemade vegan pumpkin spice latte?
The Veganized Version
Being that this is one of the most iconic drinks of autumn or fall, the Caavakushi team felt that we just had to recreate it. As a team, we wanted to make sure the plant-based community had a delicious vegan pumpkin spice latte recipe that actually captured the cosy flavours of fall. Also, it really makes us feel bad that most large coffee corporations don’t seem to want to offer their customers a vegan version of this drink.
Vegan Pumpkin Recipes
You might be surprised to find out that we actually have some free plant-based recipes from all around the world. The Caavakushi team has taken it upon themselves to veganize some of the most famous dishes, snacks, treats, and drinks. Some of our favourites include
- Vegan pumpkin pizza recipe
- Vegan mango lassi
- Vegan coconut lassi
- Vegan salty lassi
- 7 vegan watercress sandwich recipes
- Vegan ginger shot recipe
- Vegan Thanksgiving recipes
- Vegan Diwali mithai recipes
- 7 vegan Japanese hosomaki rolls recipes
Vegan Pumpkin Spice Latte
Ingredients:
- 1 cup of brewed strong vegan coffee or 2 shots of vegan espresso
- 1/2 a cup of pumpkin puree (canned or homemade)
- 1 cup of unsweetened plant-based milk (such as almond, soya, or oat milk)
- 2 tablespoons of maple syrup or agave nectar (remember to adjust to taste)
- 1/2 a teaspoon of pumpkin pie spice (or a mixture of ground cinnamon, nutmeg, and cloves)
- 1/2 a teaspoon of vanilla extract or substitute for vanilla extract
- Vegan whipped cream (optional)
- Ground cinnamon or pumpkin pie spice, for garnish
Directions:
- In a small saucepan, combine the pumpkin puree, plant-based milk, maple syrup or maple syrup substitute agave nectar, and pumpkin pie spice (or your own spice mixture).
- Whisk the mixture together over medium-low heat until it’s well combined and heated through. Be careful not to boil it; you just want it to be warm, not piping hot.
- Remove the saucepan from the heat and stir in the vanilla extract or substitute for vanilla extract.
- Brew a strong cup of vegan coffee or two shots of vegan espresso.
- Pour the brewed vegan coffee or vegan espresso into a large mug.
- Carefully pour the warm pumpkin spice mixture over the vegan coffee, using a spoon to hold back the foam.
- Stir the latte gently to combine all the flavours.
- If desired, top your vegan pumpkin spice latte with vegan whipped cream and a sprinkle of ground cinnamon or pumpkin pie spice for an extra touch of indulgence.
- Serve your latte hot and enjoy the comforting flavours of fall!
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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Read more about our world renowned vegan lifestyle experts at Caavakushi on our About Us Page
