September 13, 2025

Vegan Pumpkin Spice Latte

Name: Vegan Pumpkin Spice Latte
Yield: 1
Ingredients: ½ cup PRANA organic fair trade cane sugar; 1 cup filtered water; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ½ tsp ground cardamom; 3 tbsp pumpkin purée; 1 tbsp PRANA almond butter; 1 cup filtered water; 1 tsp maple syrup; ½ tsp vanilla extract; 1–2 shots espresso; 3 tbsp pumpkin spice syrup; ½ cup homemade almond milk; Vegan whipped cream, optional

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Servings

This homemade pumpkin spice latte is a healthy, vegan twist on the classic coffeehouse drink. With homemade syrup, creamy almond milk and a shot of espresso, it’s the perfect seasonal treat.

Ingredients

For the pumpkin spice syrup

½ cup PRANA organic fair trade cane sugar
1 cup filtered water
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp ground cardamom
3 tbsp pumpkin purée

For the almond milk

1 tbsp PRANA almond butter
1 cup filtered water
1 tsp maple syrup
½ tsp vanilla extract

For the latte

1–2 shots espresso
3 tbsp pumpkin spice syrup
½ cup homemade almond milk
Vegan whipped cream, optional

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Directions

In a small saucepan, combine sugar, water, cinnamon, nutmeg, and cardamom. Bring to a gentle simmer, stirring until the sugar dissolves. Add pumpkin purée and whisk until smooth. Simmer 2–3 minutes, then remove from heat. Strain if desired. Store in a sealed jar in the fridge for up to one week.
Place almond butter, water and ice cubes in a blender. Blend on high for 30–40 seconds until smooth and frothy. Adjust with maple syrup or vanilla if desired. Heat gently or froth for the latte.
Brew espresso and pour into a mug. Stir in pumpkin spice syrup. Top with almond milk. Add vegan whipped cream and a sprinkle of cinnamon if desired.