This Gluten-Free Pumpkin Spice Latte is a cozy, healthy version of the beloved fall drink. Real pumpkin, warm spices and a bit of maple syrup are blended with almond milk for an easy, nourishing pick-me-up.
And this recipe is also dairy-free, refined sugar-free, vegan and Paleo friendly!
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Why this recipe works
Pumpkin spice lattes are so popular you don’t even have to wait for the fall to find them at your local coffee shops. And while they’re delicious, they’re often packed with sugar, fake pumpkin flavor and dairy (which some of us can’t tolerate).
So I created this gluten-free and dairy-free pumpkin spice latte recipe so that everyone can enjoy them. And no, most pumpkin spice lattes don’t contain gluten anyway. But I’m calling this my Gluten-Free Pumpkin Spice Latte so there’s no doubt about it.
And instead of fake pumpkin syrup, this version uses real pumpkin puree. In place of lots of white sugar we’re adding just enough pure maple syrup to sweeten the drink without making it too sweet.
Out goes the regular milk. Instead we’ll use unsweetened plain almond milk. But you can use whatever milk you like: coconut, oat, etc. (If you can tolerate dairy, whole milk will work great in this recipe.)
Personally, I don’t have a milk frother at home. So the method you see below is the one I use to make a frothy latte with just a regular blender. But if you have a milk frother, by all means use it (see those instructions below).
What you need
Ingredients:
- 1 cup unsweetened plain almond milk
- ¼ cup strongly brewed coffee or espresso
- 1 tablespoon pumpkin puree – Not pumpkin pie filling.
- 1 tablespoon pure maple syrup
- 1¼ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon vanilla extract
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground nutmeg
- pinch of ground cloves
Equipment:
- a small saucepan
- a blender
- measuring spoons
- a measuring glass
- a kitchen towel
- a mug
How to make a Gluten-Free Pumpkin Spice Latte
Step 1: Add the almond milk to the small saucepan and place over low heat. Once it’s warm with small bubbles appearing around the edges, remove from the heat.
Step 2: While the milk is heating up, add the coffee or espresso, pumpkin, maple syrup, cinnamon, ginger, vanilla, salt, nutmeg and cloves to the blender and blend until combined. (You can also whisk all the ingredients together in a large measuring glass or bowl.)
Step 3: Add the almond milk. Place the lid on the blender but remove the inner insert and hold a kitchen towel over the opening (this will allow steam to escape so the liquid doesn’t explode everywhere when you start blending). Blend until combined and frothy. Pour into a mug and enjoy!
Alternative method: Add the milk to a milk frother to make it frothy. Blend or whisk the other ingredients together, pour into a mug and then pour in the frothed milk.
Frequently Asked Questions (FAQ)
You can use honey in place of the maple syrup.
You can use whatever milk you like. To keep it dairy-free, try coconut or oat milk.
If you use vanilla almond, coconut or oat milk, omit the vanilla extract.
Yes. Let it cool to room temperature, then store in a mason jar in the fridge for up to a week. Pour over ice or reheat it over low heat in a saucepan on the stove.
Yep. Let it cool to room temperature, then transfer to an airtight container. Freeze for up to a month. Thaw overnight in the fridge. Pour over ice or reheat it over low heat in a saucepan on the stove.
Other recipes you might like:
- Paleo Gingerbread Latte
- Almond Milk Matcha Latte
- Paleo Hot Chocolate
- Pumpkin Pie Smoothie
- Sweet Potato Protein Smoothie
Gluten-Free Pumpkin Spice Latte
Ingredients
- 1 cup unsweetened plain almond milk
- ¼ cup strongly brewed coffee or espresso
- 1 tablespoon pumpkin puree, not pumpkin pie filling
- 1 tablespoon pure maple syrup
- 1¼ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ½ teaspoon vanilla extract
- ¼ teaspoon ground nutmeg
- pinch ground cloves
Instructions
- Add the almond milk to a small saucepan and place over low heat. Once it's warm with small bubbles appearing around the edges (about 5 minutes), remove from the heat.
- While the milk is heating up, add the coffee or espresso, pumpkin, maple syrup, cinnamon, ginger, vanilla, salt, nutmeg and cloves to a blender and blend until combined. (You can also whisk all the ingredients together in a large measuring glass or bowl.)
- Add the almond milk. Place the lid on the blender but remove the inner insert and hold a kitchen towel over the opening (this will allow steam to escape so the liquid doesn't explode everywhere when you start blending). Blend until combined and frothy. Pour into a mug and enjoy! See notes below for an alternate method using a milk frother.
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