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Who doesn't love the smell and taste of warming spices during the fall season? This pumpkin spice latte is truly comforting with its dose of healthy fat, fibre, and healing spices. The use of coconut milk keeps it rich and creamy without the dairy. It's also caffeine free, yet has the slight taste of coffee by using an herbal alternative blend.

Nutritional Benefits:

Pumpkins are rich in beta-carotene, which the body converts into a form of vitamin A which helps keep eyesight sharp. They also contain fiber to keep you feeling satisfied, thus encouraging weight loss. Pumpkins contain vitamin C to boost your immune system along with the many other anti-oxidants that play a role in skin protection.

If you are looking to avoid caffeine, Dandy Blend is a great herbal alternative and is gluten free. Dandy blend contains over 50 trace minerals in each cup, most of which the body uses to help synthesize compounds needed in metabolism.

Mesquite is a great addition to give this pumpkin latte a little hint of caramel/molasses flavour. Mesquite is a mineral rich superfood that comes from the pods of the wild mesquite tree in South America. Since its sugars consist of fructose, they don't require insulin in order to digest. It is for this reason that Mesquite is becoming a key nutrient to help treat and prevent diabetes. It's a very versatile ingredient that you can toss into smoothies and use in raw desserts.

Kitchen appliance needed: High speed blender. If making coconut whipped cream as a topping, you will need a large bowl, hand beaters, or a stand mixer.


1 serving (about 1 cup)


3/4 cup boxed coconut milk (see image below to make your own in 4 easy steps!)
4 TB unsweetened organic pumpkin puree
1/4 tsp vanilla extract or vanilla bean powder
1 TB coconut nectar
1 TB dandelion blend
1/2 tsp of mesquite powder
pinch of fine Himalayan salt

pumpkin pie spice blend:

1/8 tsp cardamom
1/8 tsp clove
1/8 tsp nutmeg
1/4 tsp ginger
1/2 tsp cinnamon
(Or start with 1/2 tsp of pumpkin pie spice and then add more to taste)

Directions for latte:

Throw all ingredients in a high speed blender. Blend until smooth, then pour into a mug and top with coconut whipped cream and a sprinkle of cinnamon, if desired. You can enjoy the latte cold, or warm it up in a pot before topping with coconut whipped cream.


You will need to prepare ahead to make coconut whipped cream topping:

1 can of full fat organic coconut milk

Directions for coconut whipped cream:

1. Place the can of coconut milk in the refrigerator overnight.
2. Place a mixing bowl in the freezer for 5 minutes or so. This helps keep everything cold
3. Remove the chilled can from fridge and FLIP it upside down.
4. Open the can from the bottom end and slowly pour out the watery liquid sitting on top of the coconut cream. Discard the liquid. You only need the hardened cream.
5. Place this cream in the bowl and turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes until it becomes fluffy and light, with soft peaks.

Recipe created by Maya Eid - Learn more about Maya on our Recipe Developers page! 

coconut milk

ONE COMMENT ON THIS POST To “Pumpkin Spiced Vegan Latte!”

  • Don Orwell @ SuperfoodsToday

    October 25, 2014 at 4:41 am

    WOW, great recipe!! I always forget to add cloves and cardamom to my coffee. Thanks for inspiration!!

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