Almond Milk Pumpkin Spice Latte

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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.

Almond milk pumpkin spice latte in a mug

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.

Almond milk pumpkin spice latte in a mug

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.

Almond milk pumpkin spice latte in a mug

Ingredients for almond milk pumpkin spice latte

More about the ingredients in this recipe. The exact measurements are below.

Almond milk pumpkin spice latte ingredients
  • Unsweetened almond milk- Almond milk is light and frothy, making it the perfect canvas for a vegan pumpkin spice latte. You can alternatively use oat milk, cashew milk, or another dairy-free milk.
  • Pumpkin puree- Pumpkin puree has that unmistakable autumn feel about it. You can buy canned pumpkin puree or make it by roasting and blending a small pumpkin with a little water.
  • Pumpkin pie spice- A simple spice blend of cinnamon, nutmeg, clove, ginger, and allspice. You can buy it or make it.
  • White sugar- You can also use brown sugar or maple syrup. If you use maple syrup, use 1/2 of the amount that the recipe calls for.
  • Vanilla extract- A drop of vanilla extract elevates the overall taste, adding a subtle sweetness as well.
  • Vegan whipped cream- This is optional but I think it adds a really festive feel to the latte. I use coconut whip but keep in mind that some whipped cream alternatives can separate due to the oil content.
  • Hot coffee- A half cup of your go-to coffee. It’s the heart of the beverage, infusing it with depth of flavour.

Instructions

  • Make homemade pumpkin pie spice for a stronger flavour and a more personalized spice blend.

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.

Coffee in a pour over coffee jar

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.

Simmering the almond milk mixture

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.

Pouring pumpkin spice almond milk into a coffee mug with coffee

Divide the almond milk mixture between the 2 mugs of coffee.

Almond milk pumpkin spice latte in a mug

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.

Almond milk pumpkin spice latte in a mug

Tips for making almond milk pumpkin spice lattes

  • homemade pumpkin pie spice: Make your own pumpkin pie spice for stronger flavour, and the ability to personalize the spice blend by adjusting the measurements of each spice. I really like cinnamon, so I add a larger amount of cinnamon to my pumpkin pie mix.
  • Be careful not to burn the almond milk, it doesn’t need to be boiled, it just needs to be hot. I recommend just letting it start to simmer and then removing it from the heat.

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

  • This recipe is vegan!
  • This recipe is gluten-free!
  • This recipe is soy-free!
  • If you don’t want to use almond milk, try oat milk or cashew milk.
  • Try unsweetened vanilla almond milk to up the flavour of the latte.
  • Instead of buying vegan whipped cream, try microwaving a 1/8 of a cup of almond milk and froth it with a handheld frother. Make sure to leave lots of room in the mug or cup you use as the almond milk will expand.

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.

Almond milk pumpkin spice latte in a mug

FAQ’s

Is almond milk a good substitute for regular milk in pumpkin spice lattes?

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.

How is the pumpkin flavour added to the latte?

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 square image

Almond milk pumpkin spice latte

5 from 1 vote
Author: Erika Piper
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 creates the perfect fall coffee.
Prep Time 5 minutes
Total Time 5 minutes
Servings 2

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

Make your own pumpkin pie spice for stronger flavour, and the ability to personalize the spice blend by adjusting the measurements of each spice.
Be careful not to burn the almond milk, it doesn’t need to be boiled, it just needs to be hot.
If you don’t want to use almond milk, try oat milk or cashew milk.
Try unsweetened vanilla almond milk to up the flavour of the latte.
Instead of buying vegan whipped cream, microwave a 1/8 cup of plant milk and froth it with a handheld frother. Make sure to leave lots of room in the mug or cup you use as the almond milk will expand.
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, but it won’t taste as good as when it is fresh.

Nutrition

Calories: 26kcalCarbohydrates: 1gProtein: 1gFat: 2g
Tried this recipe?Mention @theveggieyaya or tag #theveggieyaya!

Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.

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Picture of Erika Piper, the veggie yaya blogger

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.

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