Vegan Starbucks Pumpkin Spice Latte
Original Recipe
Ingredients
- For the vegan sweetened condensed milk
1/2 can coconut milk
3 tablespoons granulated sugar
- For the pumpkin sauce
2 tablespoons water
2 tablespoons granulated sugar
1/3 cup pumpkin puree, canned or fresh
1/4 cup vegan sweetened condensed milk
1/8 teaspoon pumpkin pie spice
pinch of salt
- For the whipped cream
1/2 can unsweetened, full-fat canned coconut milk
3 tablespoon powdered sugar
1/4 tsp vanilla extract
- For the latte
1/4 cup vegan pumpkin sauce
4 tablespoons espresso
1 cup coconut milk
vegan whipped cream
pinch of cinnamon or pumpkin pie spice
Directions
- Place 1/2 can of coconut milk and a medium-sized bowl in the fridge overnight in preparation for whipped cream.
- Make sweetened condensed coconut milk by combining the remaining (non-refrigerated) coconut milk and sugar in a small saucepan over medium heat until the sugar has dissolved and the mixture has come to a boil, whisking constantly.
- Reduce the heat to low and allow the mixture to simmer for 10-15 minutes, or until it has reduced by half.
- Remove the pot of thickened coconut milk from the heat and let cool for a few minutes before adding it to the pumpkin sauce.
- Make the pumpkin sauce by heating water and granulated sugar in a small pot over medium heat until the sugar has dissolved. Bring the mixture to a boil, then, once the mixture is boiling, reduce the heat to low.
- Add pumpkin puree, condensed “milk,” pumpkin pie spice, and salt into the pot. Stir over low heat until all ingredients are combined.
- Remove the pumpkin sauce from the heat and let it cool for a few minutes before building your latte.
- To make the whipped cream, remove the hardened coconut milk from the fridge; you should see that the coconut milk has separated into a solid white top layer and a clear bottom layer. Gently scrape off the white coconut cream from the top to use in this recipe, and store the bottom layer in the fridge for up to seven days to use in other recipes.
- Place hardened coconut cream into the chilled bowl, along with the remaining ingredients, and whip together using an electric mixer for about 3-5 minutes, or until the mixture is fluffy and creamy. Set the whipped cream aside.
- To begin building your latte, first prepare 2 ounces of espresso.
- Warm your preferred milk in a small saucepan and froth generously using a mini electric whisk.
- Pour pumpkin sauce and espresso into a clean mug and stir until fully combined.
- Pour the warmed milk on top of the pumpkin and espresso mixture, then top with coconut whipped cream and a dash of cinnamon or pumpkin pie spice.
Information
- Category
- Drinks, Coffee
- Yield
- 1 Latte
- Prep Time
- 25 minutes
- Cook Time
- 5 minutes
- Total Time
- 29 minutes, 59 seconds