A deliciously cosy and warming Vegan Pumpkin Spice Syrup and Latte made with simple ingredients, that are lower in sugar, naturally vegan and gluten-free. Make this your new favourite autumn drink.
Cosy season is here and with it, the pumpkin spice latte. As soon as Autumn/Fall comes around, the pumpkin spices come out the cupboard and my regular morning coffee turns into a deliciously warm, spiced and cinnamon-y drink that makes me smile with each sip. This year, as well as making my own pumpkin spice blend for the season, I have created a really simple but delicious pumpkin spice syrup recipe that is great for coffees and for stirring into porridge bowls, drizzling over smoothies and toast, and eating by the spoonful.
Why will I love this drink?
You are going to fall in love with this cosy drink for a few reasons. It’s:
Warming, delicately spiced and cosy
Naturally sweet, sticky and delicious
Made from simple ingredients
Quick to make in 10 minutes
Great to have on hand for everyday drinks
Delicious stirred into breakfast bowls and on top of toast
Made with wholesome ingredients
Naturally vegan and gluten-free and easily nut-free
Much cheaper than buying a PSL when you’re out
If you already know you are going to enjoy this seasonal drink, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
The ingredients for the syrup are:
Pumpkin puree: the obvious ingredient here. Make sure your pumpkin puree is 100% pumpkin or you can make your own as long as it’s really smooth. I like the Pumpkin Puree from KoRo and also the one from Bakeroo.
Maple syrup: for sweetness and stickiness. You can use other syrups too like agave or vegan honey.
Smooth almond or cashew butter: this is a different ingredient to other spiced syrups and it adds a depth of flavour and makes the consistency even creamier. I love the Banana Bread Cashew Butter here. To keep this nut-free, use tahini.
Pumpkin pie spices: if you have your own already made you can use this or use a blend of cinnamon, ginger, mixed spices, ground nutmeg, cardamom and clove.
Sugar: use whatever sugar you like best. I tried a delicious sugar-free alternative which was birch sugar but I also love coconut or regular caster sugar.
Vanilla essence: for flavour.
Water: to thin and create the syrup.
As for the latte:
Pumpkin spice syrup: once you’ve made your syrup, use 2 tbsp per latter.
Brewed coffee: your favourite coffee nice and hot is best for this recipe. Use decaf where required.
Dairy-free milk: any plant-based milk is great. I like to froth my milk in the frother (I use the Chocolatier from Salter which works every time) so it’s warm and slightly frothy on top. But you can warm your milk on the hob or in the microwave, if you prefer. I like oat milk best for this drink but soya, almond or coconut are also great.
How do I make this syrup and latte?
This recipe is easy and comes together in less than 10 minutes:
Add all the syrup ingredients to a saucepan: and allow to warm and bubble away for 5 minutes or until sticky and thickened.
Pour the syrup into a heatproof jar: to keep or use straight away.
Brew your coffee and warm your milk: however you prefer.
Add some syrup to a cup or mug and stir in the coffee: till dissolved.
Top with the milk: stir and enjoy.
How long will this keep for?
The latte is best drunk straight away and if you are looking for a cold brew pumpkin spice syrup or and iced version, just use cold brew coffee and cold milk with the cooled syrup. The syrup itself will keep for 1-2 weeks in the fridge in a sealed container.
Is this recipe nut-free and gluten-free?
Yes, this recipe is naturally gluten-free and to make it nut-free, use tahini or sunflower seed butter instead of cashew or almond butter in the syrup. Also make sure your dairy-free milk does not contain nuts or gluten.
I love all things cosy, what else can I make?
I hope you are going to love this recipe and for more ideas, how about my:
A cosy and warming drink made with 3 vegan and healthier ingredients for a delicious and simple Autumn drink. This will become your new favourite.
2 tbsp Pumpkin Spice Syrup
160ml brewed coffee
150ml, or more as needed, dairy-free milk
Method 1: froth the milk in a milk frother (like the Chocolatier) and brew the coffee. Add the syrup to a heatproof glass or mug and stir in the coffee. Now pour in the warmed frothed milk and enjoy.
Method 2: add the syrup and milk to a blender and blend till smooth (this makes the milk frothier and bubbly). Now warm the milky mix in a saucepan. Pour the brewed coffee into a heatproof glass or mug and top with the warmed milk.
Enjoy straight away.
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I look forward to hearing what you think of this Vegan Pumpkin Spice Syrup and Latte so please let me know in the comments below and leave a star review above. If you do make this cosy drink, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!