Vegan Starbucks Copycat Pumpkin Spice Latte
15 min
|
easy
|
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
Skip the line and make my vegan Starbucks copycat pumpkin spice latte at home: creamy oat milk, real pumpkin, maple, and warm pie spice wrapped around bold espresso, no weird syrups, just clean, cozy flavor.
Perfect for crisp fall mornings or a WFH pick-me-up, and finished with a lush coconut whip, it stays fully dairy-free while tasting indulgent and balanced, not cloying.
Ingredients (1 serving)
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Ingredients for the Latte:
- 2 shots espresso espresso
- 1 cup unsweetened oat milk unsweetened oat milk 8 fl oz
- 2 Tbsp pure pumpkin purée pure pumpkin purée 1.08 oz
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
- ½ tsp pumpkin pie spice pumpkin pie spice 0.03 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
Ingredients for the Vegan Whipped Cream:
- ½ cup coconut cream, chilled coconut cream 4 fl oz
- 1 Tbsp pure maple syrup pure maple syrup 1 Tbsp
- ¼ tsp pure vanilla extract pure vanilla extract 0.25 tsp
How to Make Vegan Starbucks Copycat Pumpkin Spice Latte
-
Bloom the pumpkin and spices
In a small saucepan over low heat, whisk together the pumpkin purée, maple syrup, pumpkin pie spice, and vanilla until glossy and fragrant, 1 to 2 minutes.
Do not let it boil or scorch, and add a tiny pinch of fine salt if you like to sharpen the flavors.
For an ultra-smooth sip, blend this mixture with an immersion blender or press it through a fine mesh strainer.
-
Pull espresso or brew strong coffee
Pull 2 shots of espresso and keep them hot.
No espresso machine at home, no problem, use 1/2 cup very strong brewed coffee from a moka pot, AeroPress, or drip brewed at a higher coffee-to-water ratio.
-
Heat and froth the oat milk
Warm the oat milk in a small pot to 140 to 150 F, hot to the touch but not simmering.
Froth with a steam wand or handheld frother until velvety, or shake in a sealed heat-safe jar for 20 to 30 seconds.
-
Make the vegan whipped cream
Chill a mixing bowl and beaters for 10 minutes.
Scoop 1/2 cup coconut cream from the top of a thoroughly chilled can of full-fat coconut milk, add maple syrup and vanilla, and whip to soft peaks.
If it looks loose, chill 5 minutes and whip again, or add 1 teaspoon aquafaba for extra lift.
-
Assemble the latte
Stir the hot espresso into the warm pumpkin mixture until smooth and deeply aromatic.
Pour into a mug, add the frothed oat milk, and spoon foam over the top.
Dollop with coconut whipped cream and finish with a light dusting of pumpkin pie spice.
Substitutions
- Espresso -> strong brewed coffee
- Use 1/2 cup strong coffee from a moka pot or AeroPress for similar intensity and pleasant bitterness, keeping the latte bold without going watery.
- Oat milk -> barista soy or almond milk
- Barista soy froths like a champ and tastes neutral, while almond adds a toasty nutty edge; both keep it creamy and fully vegan.
- Pumpkin purée -> roasted sweet potato purée
- Roasted sweet potato brings natural sweetness and the same cozy orange hue, giving a silkier body with gentle caramel notes.
Tips
- Cook off the raw pumpkin taste
- A quick 1 to 2 minute warm-up with maple and spice cures the tinny canned flavor and makes the drink taste like a coffee shop classic.
- Mind the milk temperature
- Keep plant milks in the 140 to 150 F window so they foam well and stay shiny rather than splitting or going flat.
- Frothing technique that works
- Introduce air for a couple seconds at the surface, then keep the tip just under the surface to roll the milk into a microfoam that pours glossy.
- Get a perfectly smooth texture
- If you want no grit at all, blend the pumpkin mixture with a stick blender and strain once, which gives a barista-smooth latte.
- Stronger coffee without bitterness
- If using brewed coffee, brew slightly stronger instead of adding more volume so you do not dilute the pumpkin base.
- Coconut whip that holds
- Use only the solid cream from a fully chilled can, whip in a cold bowl, and stabilize with 1 teaspoon aquafaba or a pinch of cream of tartar if you need it to last.
Nutrition Facts *
| Energy | 487 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 12 | g |
| Carbohydrates | 95 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My latte tastes gritty or separates. What went wrong?
- The pumpkin was likely not fully blended into the liquid or the milk got too hot; blend or strain the pumpkin mixture and keep your milk under 150 F.
- I do not have an espresso machine. How do I keep it flavorful?
- Brew 1/2 cup very strong coffee using a moka pot or AeroPress, or double the grounds in a small drip batch to get a similar punch.
- Why will my coconut cream not whip?
- The can probably was not cold enough or it was a light version; chill it overnight, scoop only the firm top, and chill your bowl before whipping.
- Can I make this iced?
- Yes, cool the pumpkin mixture, shake it with chilled coffee and cold milk over ice, and top with the coconut whip and a spice dusting.
- How can I make it less sweet or more sweet?
- Dial the maple syrup down to 1 to 2 teaspoons for a drier profile or up to 1.5 tablespoons for dessert-level sweetness.
- Can I use homemade pumpkin purée?
- Absolutely, just make sure it is thick and well-drained so it does not water down the latte; roast the pumpkin for deeper flavor.
Serving Suggestions
Fall latte bliss without the line means you control the spice and sweetness, and that coconut whip makes it feel like a treat without getting heavy.
Try a light sprinkle of flaky salt over the foam to pop the maple and spice, or add a few crushed candied pecans for a sweet crunch alongside a hot slice of toast.
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