5 Ingredient Pumpkin Spice Latte (Vegan)

Despite writing out and testing this recipe on another warm, humid day here in New York City, it's finally fall and my morning coffee has reflected the season as of late. But first I must tell you how I celebrated the first day of fall!


I had my second Munch and Meditate event this past Saturday (the first day of fall) and it was such a success. I taught 7 amazing people yoga, led them in a meditation and served them vegan appetizers and desserts. I loved meeting everyone, getting to know them and I felt such an amazing connection with everyone. I love cooking for people and leading them in yoga and meditation but most of all I love pushing myself to do something that I love but that also scares me. I enjoy bringing people together and putting forth a lovely spread for them but it's also stressful because I want everything to go well. I hope to keep bringing these events to my yoga studio in 2019 and, as I get used to doing them, I want to feel more at ease and confident. It's always such an accomplishment for me to sell tickets, make food, design a yoga class and put forth my best foot for people-alot of work goes into it but it's ALWAYS worth it in the end.

My next Munch and Meditate is December 8th so if you live in NYC or are visiting that weekend, come by! 

Pumpkin spice latte...with real pumpkin...and creamy cashew milk. My Ninja blender pitcher broke so I had to buy another blender. I bought the Nutribullet because it's inexpensive (BTW this is not a sponsored post) and I love it. It makes the creamiest cashew milk ever and it takes absolutely no time. Should I do another blog post about making cashew milk? I may just do that!

Try making your own non dairy milk for this recipe and it will be completely homemade. If homemade milk isn't in the cards, try buying a new plant-based milk that you haven't tasted.

8 oz of non dairy milk
6 oz of black coffee
1 tbsp of pumpkin puree
1 tbsp of maple syrup
1 tbsp of pumpkin spice or cinnamon


















Make your coffee and set aside. In a small saucepan, combine the milk, pumpkin puree and pumpkin spice. Turn the heat on low and stir frequently. The milk will thicken up so add a little bit of water so that it's easy to pour into your mug. You don't want a sludgy latte. Once the milk is hot, pour the milk and coffee into a mug then add the maple syrup. Stir and sprinkle pumpkin spice on top. There you have an amazing homemade pumpkin spice latte that is eons cheaper than a store bought one. By making this at home, you can control what ingredients go into the latte and how much you're consuming.

Look for another post about homemade cashew milk!