Quick Look at this Dairy Free Latte Recipe
- Ready In: 10 minutes!
- Serves: 1
- Main Ingredients: coffee, pumpkin purée, almond milk, maple syrup, and pumpkin pie spice.
- Dietary Info: Dairy-Free, Gluten-Free, Paleo, Vegetarian
- Budget Friendly: skip the high coffee shop costs and make it at home for a fraction of the price!
- Texture: Blended for a smooth, café-style texture without dairy.
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Why This Latte Is Worth Making
- Tastes like Fall – nothing better than pumpkin season!
- Coffee shop quality at home, without the dairy.
- Affordable – save some money and make your own latte at a fraction of the cost.
- Customizable – use your preferred milk and adjust the sweetness to your personal preferences.
- Enjoy as a hot or iced latte!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Coffee – either warmed up cold brew coffee, strongly-brewed coffee, or hot espresso, use whatever kind you want for this coffee drink!
- Almond Milk – highly recommend homemade almond milk or store-bought. Any kind of milk will work (oat milk, soy milk, cashew milk, whole milk, skim milk, etc)!
- Pumpkin Purée – add as much as you want of homemade pumpkin purée or canned pumpkin.
How To Make A Dairy Free Pumpkin Spice Latte
Step 1 – Put all of the ingredients in a blender.
Step 2 – Blend on high until combined.
Best Dairy-Free Milk Options
| Milk | Results |
| Almond | Light flavor and creamy |
| Oat | Rich and creamy |
| Coconut | Slight tropical flavor |
| Cashew | Very smooth |
| Soy | High protein and creamy |
Best Ways To Serve A Dairy Free Pumpkin Spice Latte
Feel free to enjoy this latte hot or pour over ice cubes for a cold pumpkin spice latte. Either can be served with an extra sprinkling of pumpkin pie spice, whipped cream (whipped coconut cream), and/or cinnamon sticks.
Step 3 – Pour into a mug and enjoy!
Erin’s Testing Tips: What We Learned
Blending is a must! Make sure the coffee is warm and blend a little longer than you think for the most creamy texture and to make sure the spices get fully incorporated.
Homemade Spice! Using a homemade pumpkin spice brings a noticeably better flavor.
Dairy Free Pumpkin Spice Latte FAQs
Yes, blend as directed in the recipe card. Let it cool slightly and then pour over ice.
Yes, any brewed coffee can be use or heat up cold brew coffee.
Yes, the pumpkin mixture (without the coffee) can be blended ahead of time and stored in the fridge to use as needed.
No, even when ordered with a dairy free milk it still contains small amounts of dairy.
Other Canned Pumpkin Recipes You Might Like
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We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Ingredients
- 8 ounces hot coffee, warmed up cold brew coffee or regular coffee
- ½ cup unsweetened almond milk
- 2-3 tablespoons real maple syrup
- 2 tablespoons pumpkin puree
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Blend: In a high powered blender, add 8 ounces hot coffee, ½ cup unsweetened almond milk, 2-3 tablespoons real maple syrup, 2 tablespoons pumpkin puree, and 1 ½ teaspoons pumpkin pie spice. Blend on medium speed for 1-2 minutes.
- Adjust: Taste and feel free to add additional maple syrup or other ingredients – everyone's taste is different!
- Serve: Enjoy right away!
Notes
- Almond milk: option to use your milk of choice (non-dairy milk or dairy milk).
- Coffee: any variety of coffee can be used (even store-bought or homemade cold brew).
Nutrition
Originally published November 7, 2018. Retested and new photos added on 8/7/2026.
Bridget says
So simple and tastes just like the real deal!
Julie says
This was delicious! I have been missing my pumpkin spice lattes and this tastes like the real thing!
Bridget Montag says
Simple and delicious! Perfect for fall!
Danielle says
Do you think subbing maple syrup for Honey would be the same outcome?
Erin says
Hi Danielle – I think the flavor will change a bit – I feel like maple lends itself more to a pumpkin flavor so honey will result in a slightly different flavor. I think it will still be good, just a bit different.
Levina says
Hi if the pumpkin puree is already spiced would you still add one tsp of spice?
Erin says
Hi Levina – I would omit it at first, blend and then taste. If you feel like it still needs some, then add!
Traci says
Thanks Erin! This was SO delicious. I use espresso so it tasted just like the real thing. I used 1/2 the maple syrup and it was still incredible. Highly recommend!
Erin says
So happy to hear that, Traci!! I look forward to making this every year myself 🙂 Thank you so much for taking the time to leave your feedback – I really appreciate it!