Go Back
–+ servings
caramel pumpkin spice latte with coconut whip.

Vegan Caramel Pumpkin Spice Latte

It's never too late for a delicious Vegan Caramel Pumpkin Spice Latte! Pumpkin season is over according to Starbucks but not for me. Pumpkin spice is so warming and comforting and I find it perfect for these cold months. This tasty pumpkin spice latte is very simple to make. All you need to do is brew the espresso shots, warm up the oat milk with the pumpkin purée and spices, and make the 3 ingredient caramel sauce. Combine and then top with your favorite vegan whipped cream.
5 from 2 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Author: Liv King

Ingredients
 

Caramel Sauce:

  • ½ cup Organic Cane Sugar
  • ¼ cup Water
  • ¼ cup Canned Coconut Milk

Pumpkin Spice Latte (Makes 1):

  • Single or Double Shot of Espresso
  • 1 cup Oat Milk or Favorite Plant Milk
  • 1-2 teaspoons Caramel Sauce depends on preference
  • ½ tablespoon Pumpkin Purée
  • ¼ teaspoon Cinnamon
  • ⅛ teaspoon Nutmeg
  • ⅛ teaspoon Ginger
  • Pinch of Allspice
  • Pinch of Cardamom
  • Pinch of Salt
  • Vegan Whipped Cream

Instructions

  • Make the caramel sauce by whisking together the sugar and water. Bring to boil then reduce to a simmer for 6-8 minutes or until thickened. Whisk in ¼ cup canned coconut milk and simmer for another 1-2 minutes.  Should coat the back of a spoon. Take off heat and pour in to a jar. Let cool. The caramel will continue to thicken as it cools.
  • Add the oat milk, 1 to 2 teaspoons of the caramel sauce (depending on preference), pumpkin purée, cinnamon, nutmeg, ginger, allspice, cardamom, and salt to a small pot on medium heat. Once hot, add to a mug.
  • Brew a single or double shot of espresso in to the pumpkin spiced oat milk. Then, top with vegan whipped cream and a drizzle of caramel. Enjoy!

Notes

Caramel sauce can be stored in the fridge for 3-5 days.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!