Dairy-Free Pumpkin Spice Latte at home? Honestly, if you’re tired of waiting in those crazy long café lines or just can’t stomach regular milk, you’re in the right place. Finding a cozy cup that’s actually dairy-free can be tricky in my little town (they just look at you funny). So, I’ve made it my mission to whip up my own. Oh, if comfort food is your jam, don’t miss my favorite creamy dairy-free alfredo sauce recipe, too. You’re about to be set for the whole autumn.
An Easy Pumpkin Spice Latte Recipe
Okay, I’ll spill the beans – this dairy-free pumpkin spice latte couldn’t be easier. I’m talking about real pumpkin, none of that fake flavoring business. My friends rave that this version is better than the chains (and, yeah, I’m bragging a little). Most days, it’s quicker for me to throw together at home than to dig my coat out and head to town.
You just need some simple stuff: non-dairy milk, brewed coffee, a spoon of pumpkin puree (yup, the real deal), and cozy spices. If you want to make it extra, I’ll walk you through a secret for fancier foam without any special gear. This is my “wrap-up-in-a-blanket” drink – perfect for pumpkin season, and way cheaper than that café grind.
“I tried your dairy-free pumpkin spice latte and oh my goodness, it tastes like autumn in a mug! Never missing out again.” – Riley L.
What You Will Need To Make This Dairy-Free Pumpkin Spice Latte
You probably have most of this hanging around — I keep pumpkin cans stockpiled like it’s an emergency. Here’s your simple list for one mug of cozy:
- 1 cup of your favorite non-dairy milk (I love oat or almond, but soy is solid, too)
- 1/2 cup strong brewed coffee (leftover from the morning totally works)
- 2 tablespoons pure pumpkin puree (not that “pumpkin pie mix”)
- 1–2 tablespoons maple syrup or brown sugar (depends how sweet you want it)
- 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
- Big splash of vanilla extract
- Pinch of salt (trust me, it’s magic)
- Optional: coconut whip for topping
Nothing wild, right? You’ll also want a saucepan and a whisk, but no fancy gadgets required.
How to Make a Pumpkin Spice Latte
Ready for your kitchen to smell like a five-star coffee shop? Start by tossing your non-dairy milk, pumpkin puree, and sweetener into a small saucepan on the stove. Heat it up over medium, giving it a good whisk to blend in the pumpkin and sugar. You want steam, not a rolling boil.
Stir in the pumpkin pie spice, salt, and vanilla. Smells good already, doesn’t it? Pour your hot coffee in next. Give the whole thing another solid whisk. For those fancy café vibes, I like to take a little hand frother (or just shake it in a mason jar with the lid on) to get some foam. Pour it into your biggest mug and, if you’re feeling extra, top with coconut whip and more spice. Cozy up, you’ve earned this!
Tips to Make the Best Dairy-Free Pumpkin Spice Latte
Want to know how to really dial this up? Use canned coconut milk for a creamier texture, or oat milk if you like things smooth and mellow. Always use pure pumpkin puree – trust me, pie mix doesn’t hit the same.
If you’re not big on caffeine, swap in decaf or even strong black tea. And don’t skip the pinch of salt! It makes every flavor pop. I sometimes toss in a little extra cinnamon because more spice equals more autumn in your mug.
Thinking of dairy-free for all your meals? Check out more options with these dairy-free recipes.
| Tip | Explanation |
|---|---|
| Use creamy non-dairy milk | For thickest results, try coconut or oat milk. |
| Whisk, don’t just stir | It keeps things blended and frothy. |
| Real pumpkin only | Puree gives richer flavor, skip the pie mix. |
Special Diet Notes: Dairy-Free Pumpkin Spice Latte
Everybody’s body is different, so let’s cover the bases: This recipe is not just dairy-free, it’s also vegan if you use maple syrup instead of honey. Good for folks avoiding eggs, soy, or gluten, depending on your milk choice (just double-check those labels).
If you’re watching sugar, cut down or use a calorie-free sweetener. No coffee? No drama. Dark roast tea does the trick, or even some roasted chicory if you’re feeling adventurous. And yeah, it reheats surprisingly well – pop leftovers in the microwave for round two.
Common Questions
Can I use any kind of non-dairy milk?
Yup! Oat, almond, soy, or coconut will all work. Just pick the one you like best.
Does it matter if I use canned or fresh pumpkin?
Canned is much easier. If you have leftover roasted pumpkin though, mash it up and you’re golden.
Is this drink sweet?
You’re the boss here. Add more or less maple syrup to fit your taste.
Can I make it without coffee?
Totally fine. Try black tea or just blend the pumpkin mixture for a steamy spiced treat.
Do I need a frother?
Nope. A whisk or shaking your mug with a lid will make it foamy enough for the real café feel.
Cozy Up With the Perfect Fall Drink
So, there you go – all the secrets to a homemade dairy-free pumpkin spice latte that’ll beat any coffee shop in a taste test. Real pumpkin, easy steps, and no weird ingredients. If you want even more ideas, the folks at Good Food Baddie have another take, too. And I always share other autumn favorites, so check out the Dairy-Free Pumpkin Spice Latte | Vegan – Good Food Baddie for more inspiration. Give this a shot and let me know if it becomes your new favorite – seriously, nobody should have to miss out on cozy fall drinks. Happy sipping!
Dairy-Free Pumpkin Spice Latte
Ingredients
Method
- In a small saucepan, combine the non-dairy milk, pumpkin puree, and sweetener.
- Heat over medium heat, whisking until blended and steam forms, but not boiling.
- Stir in the pumpkin pie spice, salt, and vanilla extract.
- Pour in the hot brewed coffee and whisk again until well combined.
- For extra frothiness, use a hand frother or shake in a mason jar.
- Pour the latte into a mug and top with coconut whip and more spice if desired.
