It’s a homemade vegan version of the coffee house favourite: the pumpkin spice latte ! Enjoy this classic fall drink for a fraction of the price when you make it at home.
What is it about pumpkin spice lattes that makes them so irresistible? I know there are some haters out there, but I think most people look forward to them showing up on coffee house menus every fall—me included! My go-to is an iced pumpkin spice latte since I live in a warmer climate, so that’s what we’re whipping up today!
Why You’ll Love This Pumpkin Spice Latte Recipe
- Budget-friendly . Let’s face it, a daily PSL habit every fall can start to add up, especially when you add in vegan milk upgrades. (Sigh!) By making your own at home, you can save a lot of money.
- Customisable . Whether you prefer extra cinnamon or a little less syrup, making your own vegan pumpkin spice latte allows you to adjust the ingredients to your own tastes or what you have on hand.
- Eco-friendly . This isn’t something I always call out in a recipe, but I think it’s worth it here! Making your own pumpkin spice lattes at home eliminates a lot of single use plastics, especially if you order them often. It’s an easy way to make a positive impact on the planet.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Pumpkin syrup – I use my homemade pumpkin spice syrup .
- Espresso – Or substitute strong coffee.
- Plant-based milk – I love using soy milk for its creaminess, but any non-dairy milk works, or use homemade oat milk creamer for an even thicker version.
- Ice
- Vegan whipped cream – Optional. You can use homemade coconut whipped cream or cashew whipped cream . You can also use store-bought vegan whipped cream.
- Pumpkin pie spice – Make your own pumpkin pie spice mix or use a store-bought blend for garnish on top. A little sprinkle of cinnamon on top works, too!
Make espresso.
How to Pumpkin Spice Latte
- Prepare the espresso . Brew 1-2 shots of espresso and cool slightly.
- Add the pumpkin syrup . Mix a tablespoon or two of pumpkin syrup with the espresso.
- Stir and top . Add ice, then stir in the plant-based milk. Add whipped cream and pumpkin pie spice, if desired, then serve.
Tips and Variations
- Adjust the sweetness level . Taste and adjust the amount of pumpkin syrup as needed. If it ends up too sweet, you can always add more plant milk!
- Choose a creamy plant milk. Your choice of vegan milk also impacts the texture and taste, so opt for a creamy plant-based milk like cashew milk or soy, rather than a variety that’s thin and watery. A vanilla flavoured milk works well, too.
- Try it warm . If you prefer a hot latte, skip the ice and warm your plant-based milk before adding it to the espresso.
- Make a pumpkin spice green tea latte . Try my pumpkin spice matcha latte recipe.
- Make it decaf . Swap out the espresso for strongly brewed decaffeinated coffee, or use half an espresso shot if you’re sensitive to caffeine but still want a bit of a coffee kick.
How to Store Leftovers
Refrigerate any leftovers in an airtight container for up to a day. (If you can, strain out the ice first to keep it from slowly melting and watering down your pumpkin spice latte.)
More Vegan Drink Recipes
- Hot Matcha Latte
- Vegan Hot Chocolate/Hot Cocoa (Simple & Creamy)
- Korean Strawberry Milk
- Hot Spiced Apple Cider
- How to Make Whipped Coffee (Dalgona Coffee) + Tips
Ingredients
- 1-2 tablespoons pumpkin syrup , adjust to taste
- 1-2 shots espresso , or ½ cup strong coffee
- 1 cup plant-based milk , I love using soy milk but any non-dairy milk works
- ice , enough to fill your glass
- vegan whipped cream , optional, for topping
- pumpkin pie spice , for garnish
Instructions
- Prepare the espresso : Brew 1-2 shots of espresso, depending on your preferred strength, and set aside to cool slightly.
- Add pumpkin syrup : In a glass, mix 1-2 tablespoons of pumpkin syrup with the espresso, adjusting the amount of syrup to your sweetness preference.
- Fill the glass with ice, then pour in 1 cup of your favorite plant-based milk.
- Stir everything together until well combined. Top with a swirl of whipped cream if desired.
- Sprinkle pumpkin pie spice over the whipped cream or directly onto the latte.
- Enjoy your delicious iced pumpkin spice latte!
Notes
Pumpkin Spice Latte
Ingredients
- 1-2 tablespoons pumpkin syrup adjust to taste
- 1-2 shots espresso or ½ cup strong coffee
- 1 cup plant-based milk I love using soy milk but any non-dairy milk works
- ice enough to fill your glass
- vegan whipped cream optional, for topping
- pumpkin pie spice for garnish
Instructions
- Prepare the espresso : Brew 1-2 shots of espresso, depending on your preferred strength, and set aside to cool slightly.
- Add pumpkin syrup : In a glass, mix 1-2 tablespoons of pumpkin syrup with the espresso, adjusting the amount of syrup to your sweetness preference.
- Fill the glass with ice, then pour in 1 cup of your favorite plant-based milk.
- Stir everything together until well combined. Top with a swirl of whipped cream if desired.
- Sprinkle pumpkin pie spice over the whipped cream or directly onto the latte.
- Enjoy your delicious iced pumpkin spice latte!
Video
Notes
Nutrition
Pumpkin Spice Latte https://jessicainthekitchen.com/pumpkin-spice-latte/ October 25, 2024
What’s a holiday party without a bowl of Christmas punch ? This fizzy, festive recipe is sure to get the party started, with a blend of juices, ginger ale or Prosecco, and rum.
I love enjoying Christmas punch alongside my rainbow fruit salad with maple lime dressing for a bright, colorful, and cheerful holiday treat.
When it comes to entertaining for the holidays, I’m all about the Christmas punch. While I love a Winter Cranberry Gin Fizz Cocktail , it’s a pain to play bartender while hosting a party. There are things to do! People to mingle with! Making punch means the work is done at the start of the get-together and everyone can serve themselves. Easy.
This Christmas punch recipe is a delightfully festive beverage that brings good tidings and cheer to any holiday gathering. You can make it with alcohol or without, and the deep red colour has cozy Christmas vibes in spades!
Why You’ll Love This Christmas Punch Recipe
- Festive and fun . Christmas punch is a great way to get into the holiday spirit and add some fun to your party!
- Easy to make . This punch recipe takes minutes to put together, so it doesn’t take away any time from entertaining your guests.
- Customisable . Make it with or without alcohol, gussy it up with garnishes, or switch up the juices to put a different spin on it.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Juice – Cranberry juice, apple cider, and orange juice form the base of this Christmas punch.
- Lime – The juice from one lime adds a bit of bright tartness.
- Ginger ale – Or Prosecco, if you prefer.
- Rum – This is optional; if you use it, I recommend a spiced rum.
- Garnishes – Fresh cranberries, orange slices, and/or rosemary.
- Ice cubes – For serving.
How to Make Christmas Punch
Mix juices.
- Mix the juices . Stir together the juices in a punch bowl.
- Make it fizzy . Add the ginger ale or Prosecco.
- Spike it . Stir in the rum.
- Finish and serve . Add the cranberries, orange slices, and rosemary. Ladle over ice to serve.
Tips for Success
- Don’t assemble it too far in advance . You don’t want the punch to sit for too long or it will lose some of its freshness and fizz. Put it together just as your guests start to arrive!
- Add the ice to the glasses, not the punch . Ice cubes in the punch will water it down as they melt. If you want to keep the punch chilled while it’s set out for serving, you can use frozen cranberries instead of fresh.
- Serve in a festive punch bowl . It’s part of the experience! If you don’t have one, look for one at a resale shop or ask around to see if you can borrow one. A salad bowl and soup ladle just don’t have the same vibe.
Variations
You can swap the cranberry juice for pomegranate juice; similarly, you can use pomegranate arils instead of cranberries. Try tangerine juice instead of orange juice, or lemon-lime soda instead of ginger ale. For more gingery punch, you can use a strong ginger beer, which is typically spicier. (I definitely have to give a shout out to Jamaican ginger beer here—if you can find it near you or order it online, it’s the best!)
What to Serve With Christmas Punch
When I make Christmas punch, it’s usually to accompany a holiday appetizer spread. Serve it with recipes like Pinwheel Sandwiches , Vegan Spinach Artichoke Dip , or a Vegan Charcuterie Board .
How to Store
If you have leftover Christmas punch, transfer it to an airtight container and refrigerate. It’ll last about a day before it starts to go flat, although you can still enjoy it for another day or two, even if it’s not fizzy anymore.
More Festive Holiday Recipes
- Gingersnap Molasses Cookies
- Vegan Turkey
- Chai Sugar Cookies
- Vegan Cranberry Meatballs
- Vegan Eggnog (Creamy & Heartwarming)
Ingredients
- 4 cups cranberry juice
- 2 cups apple cider
- 1 cup orange juice
- 1 lime , juiced
- 2 cups ginger ale , or Prosecco, for boozy punch
- 1 cup rum , optional, for boozy punch
- garnishes: fresh cranberries, one orange sliced, fresh rosemary
- ice cubes , for serving
Instructions
- In a large punch bowl, combine the cranberry juice, apple cider, orange juice, and lime juice. Stir well.
- Just before serving, stir in the ginger ale (or lemon-lime soda) for some bubbly fizz. You can use Prosecco instead for alcoholic punch.
- If you’re making an alcoholic version, add rum and stir well.
- Add fresh cranberries, orange slices, and rosemary.
- Fill glasses with ice cubes, then ladle the punch into each glass.
