Almond Milk Pumpkin Spice Latte
Almond milk pumpkin spice latte | This cozy heartwarming coffee is perfect for the fall season. Frothy pumpkin spice flavoured almond milk mixed with your favourite brewed coffee, topped with vegan whipped cream, and a dash of pumpkin pie spice create the perfect fall coffee.

It’s time. Fall is here. A time when the world seems to slow down, and nature becomes a palette of warm colours. It’s the season that beckons us to cozy up in our favorite sweaters, savor moments by the fire, and indulge in the warmth of comforting beverages. And what could be more emblematic of fall than the pumpkin spice latte?
This delightful dairy-free drink perfectly combines the nutty richness of almond milk with the earthy warmth of pumpkin and an aromatic blend of cozy spices.
So, as you embrace the fall season, consider this healthy almond milk pumpkin spice latte as your loyal companion. It’s more than a beverage; it’s a comforting ritual that encapsulates the very essence of autumn, one sip at a time.
Pumpkin spice lattes aren’t just a drink, they’re a whole experience. Complete your fall activity list with this almond milk pumpkin spice latte. Enjoy before you go to work on a chilly day or sip while you watch your favourite fall movie.
This almond milk pumpkin spice latte recipe is the answer to your dairy-free autumn coffee dreams. We all have those dreams, right? Whether you’re a seasoned barista or a curious newcomer to homemade vegan lattes, prepare to unlock the magic of this fall favorite.
Because this lattee is so quick to make, its great to have as your morning coffee to spice up your routine.
How do you make almond milk pumpkin spice lattes?
Lattes are surprisingly easy to make. A latte is just a coffee that has more milk in it than it does coffee.
For this hot latte, just make your coffee and set it aside. Then add almond milk, pumpkin puree, sugar, pumpkin pie spice, and a splash of vanilla extract to a pot. Heat it until it starts to simmer. Then add a 1/4 cup of the coffee to a mug and 1 cup of the pumpkin pie spiced almond milk.
Optionally, you can top the latte with a swirl of dairy-free whipped cream and a pinch of pumpkin pie spice.
What coffee should you use for pumpkin spice lattes?
Coffee provides that caffeine kick that makes this latte the perfect morning (or mid-day) pick me up. I recommend using a strong coffee for maximum flavour.
You can use French press coffee, pour-over, a shot of espresso or for a quicker option, instant coffee.
Use your favourite brand of coffee beans for a personal touch. I love Starbucks dark roast beans.
Hot vs. iced pumpkin spice latte
A hot pumpkin spice latte always hits but for those warmer fall days, try an iced almond milk pumpkin spice latte.
Make the spiced almond milk and chill it in the fridge for a couple of hours. Then combine 1 cup of the spiced almond milk with 1/4 cup cold coffee. Enjoy with ice, a swirl of vegan whipped cream, and a dash of pumpkin pie spice on top.
Ingredients for almond milk pumpkin spice latte
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Make 1/2 a cup of coffee, however you normally make it. I like pour-over coffee but you can use instant, french press, or whatever you like.
Divide the hot coffee between 2 mugs.
Add the almond milk, pumpkin puree, sugar, vanilla, and pumpkin pie spice to a saucepan and heat on high heat until it starts to simmer, whisking occasionally. The almond milk should look frothy on top.
Divide the almond milk mixture between the 2 mugs of coffee.
Optionally, top the mugs with a swirl of vegan whipped cream and a dash of pumpkin pie spice.
Make 1/2 a cup of coffee, however you normally make it. I like pour-over coffee but you can use instant, french press, or whatever you like. Divide the hot coffee between 2 mugs.
Add the almond milk, pumpkin puree, sugar, vanilla, and pumpkin pie spice to a saucepan and heat on high heat until it starts to simmer, whisking occasionally. The almond milk should look frothy on top.
Divide the almond milk mixture between the 2 mugs of coffee.
Optionally, top the mugs with a swirl of vegan whipped cream and a dash of pumpkin pie spice.
I love using Gay Lea coconut whipped cream , it has a very neutral flavour and texture is light and airy. You can also find a recipe online for homemade vegan whipped cream.
Tips for making almond milk pumpkin spice lattes
What to serve with almond milk pumpkin spice lattes
To match the fall flavours via baked goods, try my Vegan Danish Recipe, or try pumpkin muffins or vegan cinnamon buns.
For a fall flavours breakfast item, try my Vegan Eggnog French Toast or have a bowl of brown sugar oatmeal.
Nut butter toast never misses, have a crunchy piece of toast with almond butter and sliced banana.
Substitutions
Storage
Store the almond milk blend in the fridge in an air-tight container or jar for up to 4 days.
Store black coffee in the fridge in an air-tight container or jar for up to 1-2 weeks, although the taste won’t be as great after about 2 days.
If you’ve already mixed the coffee and almond milk together, it can stay in the fridge for up to 2 days.
FAQ’s
Yes, almond milk is a popular and tasty alternative to regular milk in pumpkin spice lattes. It offers a nutty, slightly sweet flavor that complements the pumpkin spice seasonings well. Plus, it’s suitable for those who follow a dairy-free diet.
The pumpkin flavor is added to the latte using pumpkin pie spice and pumpkin puree. These ingredients are mixed with the coffee and almond milk to create the characteristic pumpkin spice latte taste.
Almond milk pumpkin spice latte
Ingredients
- ½ cup hot coffee
- 1 ½ cups almond milk unsweetened
- 1 tablespoon pumpkin puree
- 2 tablespoons white sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
Instructions
- Brew your hot coffee as you normally do, or mix 2 teaspoons of instant coffee with 1/2 cup of hot water.
- Add the almond milk, vanilla extract, white sugar, pumpkin puree and pumpkin pie spice to small pot and heat on medium-high heat until just simmering. Remove from the heat.
- Divide the hot coffee between to coffee mugs, and do the same with the almond milk mixture.
- Top with vegan whipped cream and a dash of pumpkin pie spice.
Video
Notes
Nutrition
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.