This delicious vegan pumpkin spice latte is warming, satisfying, and comforting. Made with strong coffee instead of espresso, plus non-dairy milk, pumpkin puree, pumpkin pie spice, MCT oil, sunflower seed butter, vanilla, and date.
Do you remember last winter, in the early stages of my blog, when I would post a drink recipe along with a roundup of interesting reads on the weekend?
I unintentionally fell out of the habit, but now that the chilly season is here, I’m reviving that tradition. From now on, you can expect a weekend drink recipe from me, plus a roundup of five delicious vegan recipes from fellow food bloggers.
To kick things off, I’m sharing my go-to healthy pumpkin spice latte recipe. It’s insanely creamy, thanks to the MCT oil, sunflower seed butter, and non-dairy milk. I also find that blending a Medjool date into a warm drink adds to its overall creaminess, not to mention providing a pleasant sweetness without the blood sugar spike!
I served this pumpkin spice latte to my parents recently, and they won’t stop raving about it. These are people who don’t usually like fancy coffees! So even if you don’t usually go out of your way to make a special warm drink at home, this is one instance where I urge you to give it a go.
All you need for this pumpkin spice latte is a blender, like a Vitamix or Blendtec. Simply prepare a cup of strong coffee according to your preference, and warm together non-dairy milk, pumpkin puree, pumpkin spice, sunflower seed butter, MCT or coconut oil, vanilla extract, and a pitted Medjool date on the stove. Pour the coffee and the milk mixture into your blender, blend until smooth and frothy, and pour into your favourite mug.
The recipe, as written, makes 1 drink, so double or triple the recipe if you are serving two or more people!
With all that said, here is the recipe. Scroll down further for the recipe roundup and reads!
No need to be sad that the pumpkin spice latte from Starbucks isn’t vegan when you can make this healthy, luscious one in five minutes. Packed with healthy fat and sweetened with a date, this vegan pumpkin spice latte provides some staying power.
- 1 cup strong coffee, hot
- ½ cup unsweetened non-dairy milk
- 2 tbsp pumpkin puree
- 1 tsp MCT oil or virgin coconut oil
- 2 tsp sunflower seed butter or nut butter of choice
- ¼ tsp pumpkin spice
- ¼ tsp pure vanilla extract
- 1 pitted Medjool date
- Prepare 1 cup / 250 mL of coffee using your preferred method (I like French press).
- In a small saucepan, combine the milk, pumpkin puree, oil, sunflower seed butter, pumpkin spice, vanilla extract, and date over medium heat until steaming.
- Pour the coffee into your blender, followed by the warm milk mixture. Blend until smooth, creamy, and frothy. Pour into a mug and enjoy immediately.
If you don’t want to make pumpkin pie spice, I recommend using 365 Organic brand pumpkin pie spice. It can be difficult to find in stores, however, so making it is your best bet. It doesn’t take long, and a batch will last you several weeks.
- Category: Drinks
Keywords: healthy pumpkin spice latte recipe, MCT oil in coffee, MCT oil pumpkin spice latte, vegan pumpkin spice latte, dairy-free pumpkin spice latte
You may have guessed that pumpkin and I are having a moment, and these pumpkin oatmeal bars look like the perfect breakfast.
Speaking of breakfast, Cadry’s Black Bean Sweet Potato Hash looks like a divine savory vegan option that I’m dying to try. It would be just as yummy for lunch or dinner!
I’ve long admired Richa’s recipes, and this Vegan Eggplant Parmesan is no exception.
Another recipe I’m putting on my meal plan for this week? Caitlin’s Kimchi Fried Rice. Perfect for all the kimchi lovers out there who wish to incorporate it into a meal!
And finally, for dessert, Elizabeth’s No-Bake Vegan Black Forest Cake is irresistible!