Autumn, Breakfast, Brunch, Kitchen Staples, Uncategorized, Vegan
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Better than Starbucks – Pumpkin Spice Latte

Yes we are fully embracing fall and I know sure well that you will be bombarded with pumpkin-this and pumpkin-that.


In and effort to reduce my sugar consumption I am going cold turkey and giving up my sugary Starbucks daily drinks. There’s no lying that when their Pumpkin Spice Latte was release for fall I had 11 of them in the first week. Sure, I got them made with Starbucks’ new coconut milk, and always had them made half sweet, but there’s no kidding that I was sucking back 500 calories of pure sugar every morning.

But I needed a substitute, and fast. I have a Nespresso espresso machine and milk frother that I LOVE so homemade lattes are totally possible.

I’m proud to say this recipe beats the Starbucks artificially flavoured drinks for me. Sure, they take a little longer to make, but your waistline and blood sugar spike will thank you. 
These are totally vegan, made with almond milk, and homemade coconut cream as a topper instead of whipped cream. Also, the sweetness factor can be easily modified to your liking. My little sister added a few pumps of Starbucks vanilla syrup that we have at home and gave this recipe a thumbs up!

Yield: 2 drinks


  • 2 tbsp canned pumpkin
  • 1/2 tsp Pumpkin Spice Mix, plus more to garnish
  • Freshly ground black pepper
  • 2 tbsp agave
  • 1 whole vanilla bean, seeded (or 2 tbsp pure vanilla extract)
  • 2 C almond milk (vanilla flavoured works best, but original will do)
  • 2 shots espresso
  • 1/4 C coconut cream (recipe here!)


  1. In a small saucepan over medium heat, stirring constantly, cook the pumpkin with the Pumpkin Spice (see recipe here) for a few minutes, until it’s hot and smells cooked. The goal here is to toast the spices and remove the raw-pumpkin taste.
  2. Add the agave and stir until the mixture looks like a bubbly thick syrup.
  3. Whisk in the almond milk and vanilla. Continue whisking over medium heat, making sure the almond milk doesn’t boil/bubble. If you like things sweet, taste and adjust the sweetness if necessary.
  4. Using a hand blender, blend until frothy. (If you don’t have a hand blender, pour into a regular blender, but be careful the mixture will be hot!).
  5. Make the espresso shots and divide between two mugs. Pour the frothed milk mixture over the espresso. Top with a spoonful of coconut cream and another sprinkle of pumpkin pie spice.

  Note: If you want to make a lot of this in advance you can make a few batches ahead, and store in the fridge for a week. Think how much happier you will be waking up in the fall, knowing you can quickly whip up a warm PSL!!


1 Comment

  1. Pingback: Whipped Coconut Cream | Mind Over Marmalade

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