Vegan Starbucks Copycat Pumpkin Spice Latte
15 min
|
easy
|
lactose-free,
vegan
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 5 min | 15 min |
Introduction
This vegan Starbucks copycat pumpkin spice latte gives you all the cozy fall coffee shop vibes right at home.
It’s creamy, warmly spiced, and naturally sweetened with maple syrup, plus real pumpkin purée for that deeper pumpkin flavor.
Topped with quick coconut whipped cream, it’s perfect for slow weekends, afternoon pick‑me‑ups, or a lighter dairy‑free dessert drink.
Ingredients (1 serving)
Ingredients for the Latte:
Ingredients for the Vegan Whipped Cream:
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You'll check out through Instacart.
When you purchase through this link, we'll receive a small fee at no extra cost to you.
How to Make Vegan Starbucks Copycat Pumpkin Spice Latte
-
Chill the coconut cream
Place a can of full-fat coconut milk in the refrigerator for at least 8 hours or overnight.
When ready, scoop the thick cream from the top and discard or save the liquid.
-
Make the vegan whipped cream
Add 1/2 cup chilled coconut cream, 1 tablespoon maple syrup, and 1/4 teaspoon vanilla to a chilled mixing bowl.
Whip with a hand mixer or whisk until light, fluffy, and holding soft peaks, then refrigerate while you make the latte.
-
Brew the coffee or espresso
Brew 2 shots of espresso, or use 1/3 to 1/2 cup very strong brewed coffee as a substitute.
Pour the hot espresso or coffee into your favorite large mug.
-
Heat the pumpkin oat milk mixture
In a small saucepan, whisk together oat milk, pumpkin purée, maple syrup, pumpkin pie spice, and vanilla over medium heat.
Warm until steaming and hot but not boiling, whisking often so the pumpkin fully blends into the milk.
-
Froth the latte base
Use a milk frother, immersion blender, or whisk to froth the hot pumpkin milk until foamy and slightly thickened.
If you skip frothing, simply whisk vigorously for a minute to create a light layer of bubbles.
-
Assemble and serve
Pour the hot pumpkin milk over the espresso or coffee in the mug, holding back the foam with a spoon.
Spoon the foam on top, then add a generous dollop of coconut whipped cream.
Finish with a pinch of pumpkin pie spice on top and serve right away while piping hot.
Substitutions
- Espresso -> very strong brewed coffee
- Use 1/3 to 1/2 cup hot strong coffee instead of espresso for a mellower, less intense coffee backbone.
- Oat milk -> almond milk or soy milk
- Swap in unsweetened almond or soy milk to keep the latte creamy and vegan, with a slightly nuttier background flavor.
- Coconut cream -> aquafaba whipped topping
- Whip chilled chickpea liquid with maple syrup and vanilla for a light, meringue-like topping that tastes less coconut-forward.
Tips
- Chill everything for better whipped cream
- Cold coconut cream and a chilled mixing bowl help the fat stay stable, so your whipped cream stays fluffy longer.
- Blend for silky texture
- If your latte tastes slightly gritty, hit the pumpkin milk with an immersion blender for a few seconds before pouring.
- Adjust sweetness to your taste
- Start with the listed maple syrup, then taste and add another teaspoon if you prefer a sweeter, dessert-style drink.
- Watch the heat
- Do not let the milk boil, since this can scorch the pumpkin, create skin, and change the oat milk texture.
- Make a small batch pumpkin base
- Stir together pumpkin, maple syrup, spice, and vanilla, then refrigerate and spoon some into heated milk all week.
Nutrition Facts *
| Energy | 492 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 12 | g |
| Carbohydrates | 94 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why does my latte taste grainy or chalky?
- Pumpkin can separate or feel pulpy if it does not fully blend into the hot milk. Whisk constantly while heating, and use a quick blend with an immersion blender or regular blender if needed. Also choose smooth canned pumpkin purée, not pumpkin pie filling, for the best texture.
- My coconut whipped cream is runny; what went wrong?
- Runny coconut cream usually means the coconut was not cold enough, or you included too much of the watery liquid. Use only the firm top layer from a chilled can of full-fat coconut milk next time. You can sometimes fix it by chilling the mixture again, then whipping once more.
- Can I make this pumpkin spice latte iced instead?
- Yes, cool the pumpkin milk mixture completely, then chill it before assembling the drink. Pour cold pumpkin milk over ice and cold coffee, then top with whipped cream as usual. Skip frothing for iced lattes, since the foam deflates quickly over ice.
- Can I make a bigger batch for guests?
- Yes, multiply the ingredients, warm the pumpkin milk in a saucepan, and brew espresso or coffee separately. Keep the pumpkin milk warm over low heat and let everyone pour it over their own coffee. Serve the coconut whipped cream in a bowl with a spoon for easy topping.
- Which non-dairy milk froths best for this latte?
- Barista-style oat milk usually gives the creamiest foam and a neutral flavor that lets the spices shine. Soy milk also froths well, while almond milk stays lighter and can separate a little faster in hot drinks.
Serving Suggestions
This cozy vegan pumpkin spice latte brings coffee-shop comfort home with simple ingredients and a soft cloud of cream.
You can pair it with a slice of banana bread or pumpkin bread for brunch, or serve after dinner as dessert.
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
