Start your day on a comforting note with a vegan Pumpkin Spice Matcha Latte made with dairy-free milk, maple syrup, pumpkin pie spice and matcha.
If you've seen any of my What I Eat in a Day videos, then you already know that I drink a matcha latte pretty much every single day. It's my version of a coffee. It has caffeine to wake me up in the morning, it's frothy like my favorite lattes from Starbucks used to be, and it helps get things moving if you know what I mean.
And while most mornings I keep things simple with a classic frothy green matcha latte, when I'm in the mood for a treat, I love this creamy pumpkin spice matcha latte. Of course, it's great in the fall. But the best part is that when you make your own PSL, you can have it any time of year!
Not to mention, this decadent vegan morning drink is just our ingredients and takes about two minutes to whip up.
How to Make a Pumpkin Spiced Matcha Latte
Although not traditional, I actually like to make my lattes in my blender. I think it's easier to ensure that everything is totally smooth and frothy. Plus, there are no lumps of matcha powder or spice. And best of all, the high-speed blender helps create that amazing foam.
You only need four ingredients to make this healthy vegan drink:
- Almond milk or another dairy-free milk.
- Maple syrup or another sweetener. You can use vegan honey, regular sugar, coconut sugar or monk fruit sweetener.
- Matcha powder. I love this ceremonial matcha for its subtle, but fragrant flavor.
- Pumpkin pie spice to get that warming fall flavor. This spice blend includes cinnamon, nutmeg, allspice and ginger to make a latte that truly tastes like fresh pumpkin pie.
- MCT oil, which is optional but great for foam.
How to Make The Foamiest Matcha Latte
In addition to whizzing this latter in my blender, there's one other secret to making the frothiest, foamiest matcha latte possible. It's MCT oil.
For more detail on what MCT oil is, check out my Energizing Matcha Latte post. Here's a quick run-down: MCT stands for medium-chain triglycerides. Triglycerides is another word for fats. These special fats are absorbed by the liver, which means that your body can more readily use them as fuel, rather than storing them as fat. Aside from this health benefit, adding MCT oil to your pumpkin spice matcha, or any frothy morning drink, produces light-as-air foam that's simply delicious. It even works well with plant-based milk.
I don't add MCT oil every time I make matcha, but whenever I feel like I need a little extra boost in the morning. In fact, you may have already tried MCT oil if you've had bulletproof coffee, which is popular on the keto diet.
Where to Find MCT Oil?
If you're looking for vegan MCT oil, you'll want one made from coconut oil. I love this brand, which is certified vegan. Otherwise, you can find MCT oil made from grass-fed beef and other animal sources if you aren't vegetarian/vegan.
MCT oil is available at health food stores and Whole Foods too.
Serving Homemade Matcha Lattes
Serve your drink hot and fresh out of the blender for best results.
I like to watch my caffeine intake, so I only drink one matcha a day. However, if I could drink this all day, I totally would. I love the flavor, creamy texture and that foam gets me every single time. It makes you feel like you're drinking a fancy drink from a coffee shop (which I just have to say, matcha lattes are expensive!!), but you're in the comfort of your own home.
More Cozy Drink Recipes to Try:
- Peppermint Hot Chocolate
- Beautifying Rose Matcha Latte
- Vegan & Caffeine-Free Maca Latte
- Energizing Matcha Latte
If you love this Vegan Pumpkin Spice Matcha Latte and try it for yourself, be sure to tag me on Instagram. I love seeing your creations!
Vegan Pumpkin Spice Matcha Latte
- Combine all the ingredients into a blender and blend on high until frothy.* Pour into a mug and enjoy immediately.
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