Why you’ll love this dairy free pumpkin spice syrup
The classic pumpkin spice latte isn’t actually dairy free, even when you order it with alternative milk. The sauce itself contains milk, which means it’s been off limits for anyone avoiding dairy.
This homemade version uses sweetened condensed coconut milk to create that thick, creamy sauce you’re craving. It takes about 5 minutes to make and stores in the fridge for up to two weeks, so you can have PSLs whenever the mood strikes.
Plus, you can make it hot or iced depending on your preference, and it costs a fraction of what you’d pay at a coffee shop.
More dairy free coffee drinks: dirty chai latte / iced brown sugar latte / dairy free hot chocolate
More dairy free pumpkin recipes: pumpkin spice puppy chow / pumpkin risotto / pumpkin beer cheese soup / dairy free pumpkin pie / soft pumpkin cookies
Ingredient notes:
- Sweetened condensed coconut milk – Look for this in the organic section of your grocery store. Nature’s Charm is a great brand that’s widely available. If you can’t find it or have a coconut allergy, I believe they now make an oat version, or you can make your own.
- Pumpkin purée – Make sure you’re buying pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, while purée is just cooked, blended pumpkin with nothing added.
- Pumpkin pie spice – This is a blend of cinnamon, nutmeg, ginger, and sometimes cloves. You can find it in the spice aisle, or make your own blend.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Melissa’s tips + tricks:
- Don’t rush the sauce. The sugar needs time to dissolve completely over medium heat. If you turn up the heat to speed things up, you risk making candy or caramel that’s too thick to mix with your coffee.
- Storage tips: Keep it in an airtight container (a mason jar works great) in the refrigerator for up to two weeks. The sauce will thicken slightly when cold but will mix into hot coffee easily.
- Use the right amount. You’ll need about 1/4 cup of sauce per latte. It might seem like a lot, but remember this is a thick sauce, not a thin syrup like the flavored syrups behind the coffee shop counter.
- For iced lattes. Use cold dairy free milk and chilled espresso or cold brew coffee. Add ice and the sauce, then stir well to combine.
How to make a dairy free pumpkin spice latte
For a hot latte: Add 1/4 cup of pumpkin spice sauce to a large mug, then pour in 1-2 shots of espresso or 1/2 cup of strong brewed coffee. Stir to combine, then add 3/4 cup (6 ounces) steamed dairy free milk. To get the best foam, I recommend using a barista blend of dairy free milk!
For an iced latte: Add whisk 1/4 cup of sauce with about 3/4 cup dairy free milk. Then add ice and top with brewed espresso. Stir to combine.
Frequently asked questions
Is Starbucks pumpkin spice latte dairy free?
No. The pumpkin spice sauce at Starbucks contains milk, so even if you order it with dairy free milk, the drink still won’t be dairy free. That’s why making your own at home is the best option if you’re avoiding dairy.
How long does the pumpkin spice sauce last?
The sauce will keep in an airtight container in the refrigerator for up to two weeks. It will thicken slightly when cold, but it will still mix easily into hot coffee.
Can I make this sauce less sweet?
You can reduce the sugar slightly if you prefer a less sweet drink, but keep in mind that the sauce needs some sugar to achieve the right consistency. Start by reducing the sugar by 1/4 cup and adjust from there.
What’s the difference between this sauce and coffee syrup?
This is a thick sauce similar to what coffee shops use, not a thin syrup. That’s why you need 1/4 cup per drink instead of just a pump or two. The sauce gives you that creamy, indulgent texture you expect from a pumpkin spice latte.
Ingredients
- 1 11.25-ounce can sweetened, condensed coconut milk - about 1 1/3 cups
- 1 cup water
- 1 cup sugar
- 2/3 cup pumpkin puree - not pumpkin pie filling
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- Make the sauce. In a large saucepan over medium heat, whisk together the sweetened condensed coconut milk, water, sugar, pumpkin purée, pumpkin pie spice, cinnamon, and vanilla extract. Continue whisking occasionally until the sugar has completely dissolved and the sauce is smooth, about 3-5 minutes. Don't rush this step by turning up the heat or you'll end up with a sauce that's too thick.
- Cool and store. Remove the sauce from heat and let it cool slightly. Transfer to an airtight container (a mason jar works great) and store in the refrigerator for up to 2 weeks.
- To make latte: Combine 1/4 cup prepared sauce with 6 ounces (3/4 cup) unsweetened dairy free milk and 1 – 2 ounces of brewed espresso or strong coffee.
