IT’S PUMPKIN SEASON.
I know a lot of people flock to the coffee shops the very second September rolls around to get their pumpkin spice lattes. But I just can’t. I usually boycott all things pumpkin spice until October, but I didn’t want to wait too long to give you this amazing recipe for everyone’s favorite Fall drink.
Did you know that the PSL at Starbucks has 50g of sugar?
You read that right. 50. FIFTY GRAMS.
Now, I am definitely not one to count calories, carbs, macros, blah blah blah. But 50g of sugar is insane. For a coffee drink?! I don’t think so.
You can easily make a delicious (and way healthier) latte right in your own kitchen, probably faster than it would take you to drive to Starbucks. Oh and bonus, you’ll save yourself like $7.
I’d say that’s a win.
Ingredients for a dairy-free PSL ->
- STRONG COFFEE – you can brew it fresh for the hot latte, or use cold brew for the iced
- NON-DAIRY MILK OF CHOICE – my favorites are either unsweetened soy milk or almond milk
- PUMPKIN PUREE – using real pumpkin puree in this just makes it so much more authentic, Starbucks just uses a pumpkin spiced syrup
- PUMPKIN SPICE – duh
- MAPLE SYRUP – use the real maple syrup, not the weird fake syrup. It makes all the difference, and this is by far the best sweetener for this latte. It gives you all the Fall feels with that maple flavor.
MAKE IT HOT OR ICED! ->
Oh, and to make sure that I catered to everyone’s preferences, I made you two versions. -> HOT & ICED!
You use all the same ingredients for both lattes, just prepare them a little differently. You can use the blender for both versions to get it nice and creamy.
I can’t wait for you guys to make your own lattes this Fall!
Looking for more coffee drink recipes?
[Dairy-Free] Pumpkin Spice Latte – Hot & Iced!
- 1 cup strong brewed coffee
- 1 cup dairy-free milk of choice
- 2 tbsp pumpkin puree
- 2 tsp maple syrup
- ¼ tsp vanilla extract
- ¼ tsp pumpkin pie spice
- dollop of dairy-free whipped cream (optional)
- sprinkle of cinnamon for topping
HOT LATTE – First, brew a strong, hot cup of coffee. While that is brewing, pour your milk into a small saucepan over medium-low heat for about 5 minutes. When the milk is warm, combine the milk, coffee, pumpkin puree, maple, vanilla, and pie spice in a blender. Start the blender on low for the first few seconds, then turn it up to high for about 20 seconds. The latte will be slightly frothy, depending on your milk. Pour into a mug, top with whipped cream and cinnamon if desired, and enjoy!
ICED LATTE – combine 1 cup of cold brew coffee in a blender with the milk, pumpkin puree, maple, vanilla, and pie spice. Start the blender on low for the first few seconds, then turn it up to high for about 20 seconds. The latte will be slightly frothy, depending on your milk. Pour into a glass over ice, top with whipped cream and cinnamon if desired, and enjoy!