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BLANK » Recipe Index » Smoothies and Drinks

Dairy Free Pumpkin Spice Latte

August 24, 2023 by Charla 20 Comments

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Don't like coffee nor are you are fan of hot chocolate? No problem!  Chill out in the comfort of your own home with this pumpkin spice latte. It's completely dairy free and totally vegan friendly. It's made from brewed chicory making it a great caffeine free seasonal beverage to drink any time of the day.

Latte with whipped vegan cream on top.

If you are looking for some variation in the realm of hot beverages then this drink is what you need.

It's super tasty, seasonal and great to cozy up to during the winter or fall.

Don't forget to checkout my Ingredients you need for the pumpkin spice latte

What is pumpkin spice latte?

It is a seasonal coffee based beverage made from espresso, steamed milk, pumpkin puree, spices (nutmeg, cinnamon, ginger and cloves) and sugar.

The drink is typically topped with whipped cream and a sprinkle of pumpkin pie spices This latte is one of Starbucks' popular Autumnal beverages since its launch in 2003.

Around September, as soon as Starbucks release their annual seasonal drinks, people flock in droves to purchase this latte.

Prior to becoming a full time blogger, my co-worker introduced me to this drink, albeit my was the dairy free version and I absolutely loved it.

I decided to make my own because I'm generally not a coffee drinker and couldn't justify the cost.

I only made one major adjustment to my homemade latte which was to swap the espresso for a caffeine free alternative called Chicory.

A picture of the Chicory

What is chicory?

Chicory is a woody herbaceous plant that is native to Europe and Asia, but has since been introduced to the Americas and Australia.

The roots of chicory are typically baked, roasted, ground and used as an additive for many culinary purposes.

One example of its use, is that it serves as a healthier coffee alternative that contains no caffeine and is very low in calories.

It is a excellent source of dietary fibre including inulin, a type of prebiotic for good gut bacteria.

The roasted roots has an excellent aroma and a rich coffee like flavour. Many people are now using chicory because it is free from additives, preservatives, solvents or any other nasty chemicals (source).

Reasons to make this latte

  • Great for people who want an alternative to hot chocolate/cocoa.
  • Contains no caffeine thus being stimulant free
  • Doesn't give you that crash and burn coffee craving
  • Completely dairy free and vegan friendly
  • It's homemade so you have control over what ingredients you are adding
  • It's seasonal and a great way to use up any pumpkin puree
  • Child friendly
Latte without the whipped topping

Recipe preparation

This latte is really really simple to make, you want to start by brewing the chicory first and setting that to the side.

I don't own one of those fancy coffee makers or any other gadget, I'm as a matter of fact.

I simply boil water on the stovetop and place 1-2 tablespoons of chicory in a cup. Once the water has boiled, I pour it onto the chicory grounds and leave it to brew for 4 minutes.

My chicory is the instant kind, so the grounds melt and don't need to be sieved.

The next thing I do is heat up the almond milk, you can use any plant based milk, I would recommend using almond, oats or cashew milk since they create foam.

If possible, if you can get barista plant based milk even better, go for it!

Add the milk, spices, vanilla, maple syrup and pumpkin puree to the saucepan and heat it through then combine with the chicory.

If you want your latte to be frothy, run it through a blender or use a whisk to achieve those results.

The steps

Steps 1-6 Adding the ingredients to the saucepan
  • In a medium sized saucepan over medium-low heat, add the almond milk, pumpkin puree, spices, vanilla and the maple syrup.
  • Simmer for about 3-4 minutes until all of the ingredients are completely combined while whisking.
Steps7-10 blending the latte
  • Whisk in the chicory and simmer for another 1-2 minutes.
  • For an extra frothy latte, blitz for one minute in the blender
  • Serve with optional vegan whipped cream and a sprinkle of pumpkin spice.

Notes and tips

  • Make sure you are using pumpkin puree and NOT the canned stuff.
  • Be sure to brew the chicory in advance, you want it to be quite strong for a better taste.
  • If you don't have a blender or want to use one, simply use a jar to shake the milk until it is frothy then add it to the chicory.
  • Make sure your instant chicory is GLUTEN FREE, some brands add barley so make sure you're using chicory that is labelled as GLUTEN FREE.
  • The topping is optional but to achieve these results you will need vegan style whipping cream to hand.
  • This recipe contains no coffee, however feel free to add a splash of coffee if you wish.
  • It's best to use a neutral tasting/frothy milk like Almond Milk  or Cashew Milk so this doesn't compromise the taste of the pumpkin.
  •  For a creamy smooth sweet taste be sure to use my Overhead shot of the latte

    More pumpkin and hot drink recipes to try

    • Vegan Orange Hot Chocolate
    • Vegan Pumpkin Spice Hot Chocolate
    • Jamaican Chocolate Tea
    • Almond Latte
    • Caribbean Chilli Chocolate Tea
    • Vegan White Hot Chocolate
    • Pumpkin Punch
    • Jamaican Pumpkin Soup
    • Gluten Free Pumpkin Muffins
    • Jamaican Pumpkin Rice

    **Please comment below and star rate if you have tried my recipes. Support my website by leaving a donation through Buying Me a Coffee. A site to show your appreciation of my hardwork over the years.  Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Overhead picture of the latte

    Dairy Free Pumpkin Spice Latte

    Don't like coffee nor are you are fan of hot chocolate? No problem!  Chill out in the comfort of your own home with this pumpkin spice latte. It's completely dairy free and totally vegan friendly. It's made from brewed chicory making it a great caffeine free seasonal beverage to drink any time of the day.
    5 from 8 votes
    Print Pin Rate
    Course: Drinks
    Cuisine: American
    Prep Time: 15 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2 servings
    Calories: 67kcal
    Author: Charla

    Ingredients

    • 2 cups of almond milk (475ml)
    • 3 tablespoon of pumpkin puree (122g)
    • 4 tablespoon maple syrup (80g)
    • ¼ teaspoon of cinnamon (0.5g)
    • ¼ teaspoon of nutmeg (0.5g)
    • ¼ teaspoon of ginger (0.5g)
    • ⅛ teaspoon cloves (0.62g)
    • 2 teaspoon vanilla (8g)
    • ½-¾ cup gluten free chicory (25g) brewed, strong
    • Vegan whipped spray cream topping optional

    Instructions

    • In a medium sized saucepan over medium-low heat, add the almond milk, pumpkin puree, spices, vanilla and the maple syrup.
    • Simmer for about 3-4 minutes until all of the ingredients are completely combined while whisking.
    • Whisk in the chicory and simmer for another 1-2 minutes.
    • For an extra frothy latte, blitz for one minute in the blender.
    • Serve with optional vegan whipped cream and a sprinkle of pumpkin spice.

    Video

    Notes

    • Make sure you are using pumpkin puree and NOT the canned stuff.
    • Be sure to brew the chicory in advance, you want it to be quite strong for a better taste.
    • If you don't have a blender or want to use one, simply use a jar to shake the milk until it is frothy then add it to the chicory.
    • Make sure your instant chicory is GLUTEN FREE, some brands add barley so make sure you're using chicory that is labelled as GLUTEN FREE.
    • The topping is optional but to achieve these results you will need vegan style whipping cream to hand.
    • This recipe contains no coffee, however feel free to add a splash of coffee if you wish.
    • It's best to use a neutral tasting/frothy milk like Almond Milk  or Cashew Milk so this doesn't compromise the taste of the pumpkin.
    •  For a creamy smooth sweet taste be sure to use my Vegan Condensed Milk recipe.

    Nutrition

    Calories: 67kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 126mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9532IU | Vitamin C: 3mg | Calcium: 326mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!

     

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About Charla

I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

Comments

  1. Kushigalu says

    August 25, 2023 at 11:57 am

    5 stars
    It's a perfect fall recipe. Thanks for sharing.

    Reply
    • Charla says

      August 25, 2023 at 2:56 pm

      You are very welcome

      Reply
  2. Suja md says

    August 25, 2023 at 11:11 am

    5 stars
    Perfect! I love this recipe! I haven’t made one in ages. Thanks for the idea!

    Reply
    • Charla says

      August 25, 2023 at 2:57 pm

      You are most welcome

      Reply
  3. dina and bruce miller says

    August 25, 2023 at 10:59 am

    5 stars
    Love almond milk, and we have pumpkin, so made this up! So soothing and tasty!

    Reply
    • Charla says

      September 08, 2023 at 10:41 am

      Thank you so much

      Reply
  4. Kechi says

    August 25, 2023 at 10:38 am

    5 stars
    Perfect on time for my favorite season! Wish I could taste from the screen, lol. Will be making this tomorrow and can’t wait!!

    Reply
    • Charla says

      August 25, 2023 at 2:57 pm

      Thank you so much Kechi and enjoy!

      Reply
  5. Dannii says

    August 25, 2023 at 8:47 am

    5 stars
    This is going to keep me going through fall. Even better that it is dairy free.

    Reply
    • Charla says

      August 25, 2023 at 9:01 am

      Glad to hear that Dannii

      Reply
  6. Patty @ Spoonabilities says

    January 10, 2018 at 12:56 am

    5 stars
    Yay! Pumpkin Spice lives on! This looks delicious and I must try it!

    Reply
    • Charla says

      January 11, 2018 at 8:07 pm

      Thanks Patty 😉

      Reply
  7. Helen of Fuss Free Flavours says

    January 10, 2018 at 12:15 am

    5 stars
    I love the flavours of root vegetables and squash, so having them in a warm drink sounds wonderful. Easy to make, and enjoy; and full of goodness and warmth. Such a great idea, perfect for these bitterly cold days in January.

    Reply
    • Charla says

      January 11, 2018 at 8:07 pm

      Thanks Helen. Yes definitely a must for winter!

      Reply
  8. Kristi says

    January 09, 2018 at 9:31 pm

    My Mom had a huge crop of pumpkins and squash this past fall. This would be a great thing to try, getting tired of breads!

    Reply
    • Charla says

      January 09, 2018 at 9:56 pm

      You should definitely give it a try Kristi

      Reply
  9. Kushi says

    January 09, 2018 at 8:31 pm

    Great recipe. Looks so yummy

    Reply
    • Charla says

      January 09, 2018 at 8:39 pm

      Thank you

      Reply
  10. Valentina says

    January 09, 2018 at 8:26 pm

    5 stars
    What a luscious sounding drink! I do indeed loved pumpkin and butternut squash all year -- so I appreciate the freezing tip!

    Reply
    • Charla says

      January 09, 2018 at 8:39 pm

      Thanks Valentina

      Reply
5 from 8 votes

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Hey, I'm Charla!

I'm an avid Caribbean foodie. Welcome to the haven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

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