Plant-Based Pumpkin Spice Latte Recipe

By: iTi Innovation

What better way to celebrate the beginning of Fall than with a little pumpkin spice? The iTi Innovation Team has created a decadent dairy-free pumpkin spice latte recipe utilizing our coconut cream. Incorporating coconut cream into beverage applications offers an excellent plant-based alternative to traditional dairy ingredients. Transform coconut cream into coconut milk with ease by simply adding water to lower the fat content. For the perfect finish, top with non-dairy coconut whipped cream, caramel sauce and cinnamon!


1 tbsp. Pumpkin Puree

1 cup Coconut Milk – 3% made with iTi 2200 Coconut Cream

¼ tsp. Nutmeg

1/8 tsp. Cloves

¼ tsp. Cinnamon

¼ tsp. Allspice

¼ tsp. Honey

1 shot of Espresso or ¼ cup strong coffee


  1. Combine all of the ingredients except for the espresso shot into a bowl.
  2. Whisk well and make sure all ingredients are incorporated.
  3. Pour the mixture into a small pot and heat the pot on the stove on medium heat.
  4. Once the mixture has almost come to a boil, remove from heat.
  5. Brew the espresso shot or coffee.
  6. Once the espresso/coffee is done, pour into a mug.
  7. Pour the pumpkin spice mixture into the same mug, on top of the coffee.
  8. Top with non-dairy coconut whipped cream, caramel sauce and cinnamon.



Tags:  pumpkin spice latte fall coconut cream