Vegan & Caffeine-Free Pumpkin Spice Latte

You may have heard the news that Starbucks have made their signature Pumpkin Spice Latte completely vegan.

For autumn-loving vegans around the world, this is cause for celebration! Better yet, let’s make it a public holiday.

But I’m still not completely satisfied.

Now, don’t get me wrong. The fact that Starbucks have listened to the thousands of vegans clamouring for a cruelty-free PSL is amazing! But I’m a little more high-maintenance than most.

I quit caffeine over four years ago (find out why here) and since then I’ve been searching tirelessly for caffeine-free versions of my old favourites.

There have been many successes – my boyfriend tracked down the most delicious carob chocolates one Easter, and I discovered a coffee alternative at Holland and Barrett that tastes exactly like the real thing.

But one beverage has continued to elude me. I guess the clue is in the name – it’s a pumpkin spice latte after all.

Autumn has rolled around again, and I’m still no closer to finding a caffeine-free PSL. So this year, I decided to make my own. And not to brag, but it actually tastes better than the Starbucks version that I used to obsess over.

Keep scrolling to learn how to make it yourself!

And yes, the pumpkin-shaped sprinkles are essential.

Vegan and Caffeine-Free Pumpkin Spice Latte

Ingredients

• 2 cups of cashew milk (I find cashew to be the creamiest, but you can use your favourite!)
• 1/2 cup of hot, caffeine-free coffee (I use this one by Whole Earth)
• 2 tablespoons of pumpkin puree
• 2 tablespoons of ground cinnamon
• 1 teaspoon of ground ginger
• 1 teaspoon of nutmeg
• 1 teaspoon of ground allspice
• 1 tablespoon of vanilla extract
• 1 tablespoon of coconut sugar
• Vegan whipped cream (I love this brand)
• Pumpkin sprinkles (I found these online – perfect for autumn and Halloween baking!)

Method

• Combine the cashew milk, pumpkin puree and coconut sugar in a small saucepan on low heat. Make sure it gets hot, but not boiling (if it starts bubbling, turn it down!)
• Remove the saucepan from the heat and stir in the spices, vanilla extract and coffee.
• Pour into two cute mugs (it tastes better if it looks good, trust me!) and top with whipped cream, sprinkles and a little extra cinammon.

Starbucks are shaking in their boots right now. Who needs caffeine when you have this creamy, dreamy vegan creation?