If you’ve read the blog before, you already know I’m a big iced coffee & iced latte gal. So when it comes to *pumpkin spice season* (aka fall), I wanted to create a recipe for both a hot and iced version of the popular latte. I created a yummy dairy-free pumpkin spice latte! I’m not fully vegan, but non-dairy milk alternatives just sit better with my stomach.
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Why Make Coffee at Home?
First of all, making coffee or lattes at home is obviously much less expensive than going to a coffee shop. While I think it’s awesome to treat yourself every once in a while, it definitely adds up if you’re buying coffee shop drinks every day.
To make lattes at home, it’s best to use an espresso machine. While some espresso machines are very expensive ($500+), I found one on Amazon that’s actually budget-friendly! And it works like a charm.
This is the espresso machine I bought and it’s been amazing! I absolutely love this espresso machine and can’t get over how much joy making lattes at home brings me. I’ve been making iced lattes every single day and still wake up excited about it every morning.
I also use my espresso machine to make my everyday (vegan & sugar-free) iced latte recipe. If you’re interested in an easy, delicious, daily iced coffee recipe, check it out here!
By making your coffee and lattes at home, you also know exactly what’s going into them. So you don’t have to worry about all the extra sugar and additives that may be added to your drinks.
If you’re vegan, lactose intolerant, or have any other dietary restrictions, this is really important. For me (no specific diet/restrictions) I like it because it just gives me peace of mind knowing what’s going into my beverages!
My Dairy-Free Pumpkin Spice Latte Recipe!
All the ingredients you need are listed below. You can always make substitutions based on your personal preferences or dietary restrictions. But these are the ingredients I used and let me tell you, they make one fantastic dairy-free pumpkin spice latte!
If you’re looking for something to pair it with, try out some of my other fall-inspired recipes:
- Gluten-Free Apple Cinnamon Bread
- Gluten-Free White Choc Chip Pumpkin Bread
- Easy (Vegan Protein) Pumpkin Pie Smoothie
Pumpkin Spice Latte Ingredients:
- 1 cup almond milk
- 1-2 oz Nutpods creamer (it’s great with original or vanilla flavor) *use code vitalityvixens for 15% off!*
- 2 shots of espresso (or 1/2 cup of strong brewed coffee) – I use Starbucks espresso roast
- 2 tbsp pumpkin puree
- 1 tbsp brown sugar (or honey)
- 1/4 tsp pumpkin pie spice
- 1/4 tsp cinnamon or nutmeg
- dairy-free whipped cream (you can get coconut milk whipped cream at Trader Joe’s)
I have separate sets of instructions for the hot and iced versions of the latte, so choose accordingly! I normally go for the iced latte, because that’s my personal preference. But some days, when it’s getting cooler out and I want to warm up with a nice hot beverage, the hot latte is where it’s at! 😉
I hope you guys enjoy this dairy-free pumpkin spice latte as much as I have. 🙂
For the hot version:
1. On the stove, heat the following ingredients on low heat, stirring occasionally until fully combined: pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon/nutmeg. Add in a splash of almond milk (about a tsp) to give it more of a saucy consistency.
2. Steam the almond milk & Nutpod creamer in your milk frother. If you don’t have one, heat it on the stove until hot (but not boiling).
3. Pull your double shot of espresso. As soon as it’s pulled, immediately pour it onto the pumpkin pie syrup mixture and add the almond milk/cream mixture on top. Stir until combined.
4. If desired, top with dairy-free whipped cream & a sprinkle of cinnamon, nutmeg, or pumpkin pie spice. For extra flair, add a cinnamon stick!
For the iced version:
1. On the stove, heat the following ingredients on low heat, stirring occasionally until fully combined: pumpkin puree, brown sugar, pumpkin pie spice, and cinnamon/nutmeg. Add in a splash of almond milk (about a tsp) to give it more of a saucy consistency.
2. Pull your double shot of espresso. As soon as it’s pulled, immediately pour it onto the pumpkin pie syrup mixture and add the cold almond milk & Nutpod creamer on top. Stir until combined.
3. Add ice.
4. If desired, top with dairy-free whipped cream & a sprinkle of cinnamon, nutmeg, or pumpkin pie spice. For extra flair, add a cinnamon stick!
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Comment below with:
- What’s your favorite thing about fall?
- Are you the type of person to run to Starbucks the moment pumpkin spice is announced? Or do you think August is too early?
- Which is better – fall coffee drinks or Christmas coffee drinks?
I am SO into PSLs right now – hot or cold! This version looks easy and delicious.
Thank you, Amy! I am too, so yummy! Yesss I’m a big iced coffee / iced latte person, but something about a hot pumpkin spice latte is just so good on a cool day. 🙂
What great step by step instructions to make the coffee! Love that you included both the iced and regular version.
Thanks, Julie! Yeah, with living in FL I need both options because you never know what the weather will be like. 😉
This sounds so delicious! Do you think you could sub coffee for chai tea and it would still be good? I’m trying to think of what would work best…!?
I personally am the Christmas drink type… egg nogg season!!!!
Yes absolutely! Pumpkin & chai is a fantastic combo. I used to drink those at Starbucks all the time, so delish! You’ll have to let me know how a homemade one goes. I would think you could make the whole rest of the recipe the same way, but sub out a pretty strong chai tea for the espresso.
Ooooh yes. I can’t wait for the Christmas coffee drinks too!! All holiday beverages have my heart. 🙂
I hear nutpods creamer is really good. This sounds like a nice coffee treat!
It’s the best! Honestly, I can’t imagine drinking coffee without it anymore. Hope you enjoy the pumpkin spice latte!!