Pumpkin Spice + Hazelnut Latte

This Pumpkin Spice + Hazelnut Latte is a delicious, healthier version of a pumpkin spice latte using home-brewed coffee or espresso, pumpkin puree, hazelnut milk, spices and maple syrup. This coffee drink is vegan since it uses hazelnut milk.



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I tried a new vegan pumpkin + pecan latte at a coffee shop over the weekend that used pecan milk instead of almond or soy. I’m not vegan but I usually order almond milk in my coffee because I prefer the taste over cow’s milk. The pumpkin flavors combined with pecan milk were SO delicious that I wanted to re-create the drink at home as soon as possible. I couldn’t find pecan milk at the store, but I picked up a container of Hazelnut Milk instead and it was just as delicious.



I am always looking for new combinations using my favorite goard and this new pumpkin spice latte recipe might be my favorite for 2017. However – I admit I’m not a huge fan of the typical coffee shop Pumpkin Spice Latte. The drink is usually overly sweet, rarely contains real pumpkin, and leaves me feeling sluggish instead of awakened {which is what I’m going for with my daily coffee – not a sugar bomb}.


For this coffee drink, I opened a brand new bag of coffee beans that’s one of my favorites – the Winter Blend from Whole Foods. I found this bean blend back in stores over the weekend. This pound of coffee should last me at least a few weeks 😉



This coffee drink took me less than 10 minutes to put together. I cooked hazelnut milk, pumpkin puree, maple syrup, vanilla extract, and pumpkin spice in a small sauce pan for a few minutes on medium-low heat, whisking often. I used a milk frother to whip up the milk-pumpkin mixture before stirring in my coffee.



This Pumpkin Spice + Hazelnut Latte was the perfect start to a blustery Monday. Hazelnut milk has a delicious, slightly nutty flavor that is a great complement to pumpkin. I’ll be making another latte tomorrow to celebrate Halloween.



Pumpkin Spice + Hazelnut Latte

A healthy and vegan pumpkin spice latte recipe.

Servings 1


  • 1 cup hazelnut milk
  • 2 tbsps pumpkin puree
  • 1 tbsp maple syrup
  • 1/4 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 cup coffee or 1-2 shots espresso


  1. Add hazelnut milk, pumpkin puree, maple syrup, vanilla extract and pumpkin pie spice to a small saucepan. Heat on medium-low for 3-4 minutes, whisking at least twice per minute.

  2. Pour the milk and pumpkin mixture into a large coffee mug. Use a milk frother to whisk the pumpkin and hazelnut milk mixture for 30-45 seconds, until thickened and frothy.

  3. Add coffee or espresso and lightly stir until combined.

Recipe Notes

Instead of a milk frother, you can use a blender or shake the milk/coffee mixture in a Mason jar to create a similar frothy texture.


My favorite coffee products:

Bean Envy Electric Milk Frother:

Capresso Coffee Grinder:

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