Food & Recipes

Bad Yogi Approved Vegan Pumpkin Spice Latte

Ever since I moved to France, I have such an affinity for American things! Even things I never wanted or liked when I lived there I find myself craving and liking when I have them here. Take, for instance, a Pumpkin Spice Latte…

Credit: PopSugar

Credit: PopSugar

There’s just something about it that makes me nostalgic now. What’s funny is that in America, these drinks are expensive, right? We’re talking at least $6 for a small one. Here, because the prices are in euros, a small one of these babies will run you the equivalent of about $8! Absolutely INSANE.

So, I decided to try making one myself.

Turns out, it worked and it was delicious! Honestly, even better than Starbucks. badyogi_veganpumpkinspicelatte_1badyogi_veganpumpkinspicelatte_2_1badyogi_veganpumpkinspicelatte_3
– 1 generous shot of espresso
– 1/2 cup unsweetened almond milk
– 1/4 tsp organic Pumpkin Pie Spice
– 1/4 tsp organic powdered sugar

1) In your coffee cup, mix the powdered sugar and pumpkin pie spice until combined.
2) In this same cup, brew your espresso and mix vigorously until there are no lumps and it looks dissolved.
3) To froth your milk without an espresso machine or hand-held frother, simply heat your milk in a small saucepan over medium heat, stirring regularly. After a few minutes it’ll start to thicken. Then, either pour the frothed milk or heated milk into the espresso and spice mixture and stir until combined.
4) Drink right away! You can even top it with whipped cream and extra cinnamon if you’re feelin’ like living dangerously 😉

Over to you! Do you have any embarrassing food confessions you want to share?! Are you a PSL lover or definitely not?

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  1. Amanda


    September 7, 2016 at 8:54 am

    Yes! I make pumpkin spice lattes in the blender at home….but I add some real pumpkin, too! Actually, I usually use butternut squash because they’re more readily available and the flavor is better. I poke holes in it (like a potato), put it in the over till soft, scoop it out and puree it in the blender with the tiniest bit of water, then I use about a tablespoon of that puree in my PSL. There is a slight texture to it because of that squash/pumpkin, but I don’t mind that in the least. If you do, you could strain it. I’m overly generous with the spices, too. And I use coconut milk instead of almond. Delicious!

    1. Katie


      September 7, 2016 at 1:16 pm

      Butternut squash! I never thought of that! You genius, you…

  2. Avatar


    September 8, 2016 at 10:36 am

    I do this with turmeric lattes! They’re $6.50 a pop here, so I just make my own!

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