By Jennifer Provenza at Good Food From The Heart
Whole foods plant based, oil free, sugar free, gluten free, nut free, soy free
This warm, comforting and silky smooth homemade oat milk pumpkin spice latte will make you excited to wake up in the morning!
Coffee, How Do I Love Thee?
Oh, coffee. Coffee. My old friend. I’m pretty sure I would not have survived new motherhood without it. I was blessed with two (two!) kids who did.not.sleep. And I love them so much. But in those early days of parenthood, I was so tired that I would randomely burst into tears. And I’m not talking about post partum depression. I was not depressed. Just tired in a way I have never been before or since. Tired in a way that you just can’t catch up on. I was so exhausted, that one morning I made a pot of coffee and poured it down the sink instead of in my cup!
Thankfully, my good friend coffee saw me through. And, now, I do get a good eight hours of sleep most nights. However, I still enjoy my morning cup of coffee. And sometimes a mid morning cup. And often an afternoon cup. Am I sometimes “a little much” in the morning, according to my husband? Possibly. Is my heart racing and are my sentences running on and on? Perhaps. But do I actually look forward to getting out of bed? Yes, I do!
The Best Cup of Coffee
All coffee drinkers have our favorite way of making coffee and our favorite varieties. Personally, I am currently obsessed with Mavericks Midnight Rider low acid coffee, which doesn’t give me heartburn. (Most regular coffees do.) Yet, what it lacks in acid, it makes up for in rich, delicious flavor. Otherwise, I also love Peet’s French Roast. And I do sometimes drink decaf if I’m craving a cup in the evening. I prefer to make my coffee in an Italian stainless steel mocha pot on the stovetop. I fill it to the max fill line with water and fill the coffee section to the top with coffee. That makes one strong, hot cup of coffee, just as I like it. French press or pour overs are good too. And, of course, a regular drip maker will work just fine for this recipe as well. Just be sure to make the coffee nice and strong, because this drink would usually be made with espresso. (If you have an espresso maker, go for it!)
Oat Milk: This recipe comes out delightfully creamy made with oat milk, but be sure you find a variety that is unsweetened and does not have added oil. I like Planet Oat Unsweetened Oat Milk.
Light Coconut Milk: I personally love the flavor and creamy mouthfeel of coconut milk and I make sure to use the light variety to lower the fat content.
Coffee: Make it very strong for this recipe, unless you prefer it otherwise.
Canned Pumpkin: This is optional, but I do love a little authentic pumpkin in my Oat Milk PSL.
Vanilla Extract: Adds a great boost to the flavor.
Pumpkin Spice: You definitely need some pumpkin spice to give it that seasonal, spiced flavor.
Liquid Stevia or Maple Syrup: For an entirely sugar free version, use liquid stevia. Otherwise, maple syrup will taste delicious.
For the Oat Milk: Feel free to use any variety of plant milk you prefer, it just may not be as creamy or froth as well. Almond milk or coconut milk are good substitutions.
For the Light Coconut Milk: If you want a super rich latte, you can use the full fat variety. Or, you can skip it entirely and just use extra oat milk.
For the Coffee: Don’t skip the coffee. What are you, crazy?! If you do want to make this for kids, though, you can leave the coffee out for a yummy pumpkin spice milk.
For the stevia or maple syrup: Feel free to use a sweetener of your choice, just be sure to check the conversion amount.
You sure can! Honestly, this version is way better than the Starbucks pumpkin spice latte. Try it once and you won’t go back!
Yes! Just make sure to use gluten free oat milk or substitute the oat milk with more coconut milk.
It’s creamier with oat milk, but almond milk is fine too.
This version only has 220 calories and it has even fewer calories if you use all oat milk.
You can refrigerate it for up to three days and reheat it as needed. Or drink it as an iced oat milk pumpkin spice latte!
How To Make It
Don’t worry, this vegan latte can be whipped up in no time, even on a busy morning. First, brew that strong coffee. Then, mix the coconut milk and oatmilk. You can use all coconut milk, but it’s too heavy for me, personally. And you can leave it out as well, but I adore the thick richness it adds to the drink.
Heat the milk (about 2 1/2 minutes in the microwave) or on the stovetop until very warm. Make it a little hotter than you normally would, because the blender will cause it too cool a little bit. Add in the optional pumpkin (if you want more authentic pumpkin flavor and a little more nutrients). Also add the coffee, the pumpkin spice, vanilla, and liquid stevia or maple syrup.
Put the mixture in the blender and blend until frothy. Pour your delicious vegan latte into your favorite mug and enjoy. For a really special breakfast, serve with my Caramelized Banana French Toast.
Oat Milk Pumpkin Spice Latte
- coffee maker
- 3/4 cup strong, brewed coffee
- 1/3 cup canned light coconut milk
- 2/3 cup oatmilk
- 1 teaspoon canned pumpkin (optional)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon pumpkin spice
- 1/4 teaspoon liquid stevia (or 1 tablespoon maple syrup)
- Start by brewing some nice, strong coffee. I use an Italian Mocha Pot. I fill the water line to the maximum and fill the coffee section full of ground coffee. A French press or pour over will be great too, but any coffee maker will do, just use at least 2 tablespoons ground coffee for each cup of coffee you are making.
- Mix the coconut milk and oatmilk and heat until very warm. I do one minute in the microwave or just until it starts to simmer on the stovetop.
- Add the milk mixture, coffee, pumpkin spice, canned pumpkin (if using), vanilla, and liquid stevia or maple syrup. Blend until mixed through and frothy.
- Pour into your favorite mug and sprinkle with more pumpkin spice. Or, for a more decadent treat, top with coconut whipped cream.
Follow me on Instagram @goodfoodfromtheheart and Pinterest at Good Food From the Heart and Facebook @GoodFoodFromTheHeart If you make this recipe, post it and be sure to tag me! Or Pin to Pinterest and make later.
Leave a Reply