Raw Vegan Pumpkin Spice Latte
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-4
Carrot Almond Milk
  • 1 cup almonds
  • 1½ cups chopped carrots
  • 3 cups water
Pumpkin Spice Mix (makes 2½ Tablespoons)
  • 1 Tablespoon ground cinnamon
  • 1½ teaspoons ginger powder
  • ¾ teaspoon nutmeg
  • ¾ teaspoon allspice
  • ½ teaspoon cloves
  • A pinch of cardamom
Pumpkin Spice Latte
  • 3 cups carrot almond milk
  • ¼ cup - ½ cup cold brewed coffee (adjust to taste)
  • *If using coffee substitute in place of cold brewed coffee, use the amount recommended for 3 cups of liquid
  • 1 Tablespoon + 2 teaspoons - 2 Tablespoons pumpkin spice mix (adjust to taste)
  • 2 Tablespoons non-alcohol vanilla extract
  • 3-4 Tablespoons maple syrup
  1. Soak the almonds for 8 hours, then rinse well and drain.
  2. Add the almonds, water and chopped carrots into the blender and blend until smooth.
  3. Place a nut milk bag over a bowl and pour the carrot almond milk into the bag. Ring the milk out.
  4. Add in the carrot almond milk, cold brewed coffee or coffee substitute, vanilla extract, pumpkin spice, and maple syrup into the blender and blend.
  5. If you are using a high speed blender like Vitamix or Blendtec, keep blending on the highest setting for about 3-4 minutes until the temperature reaches 115℉. If you are using a regular cooking thermometer, be sure to turn off the blender every time to measure the temperature.
  6. If you are not using a high speed blender like Vitamix or Blendtec, transfer the pumpkin spice mixture into a sauce pan or pot. Heat it over the lowest flame until the temperature reaches about 110℉ (the temperature will keep rising even after you remove from heat) , while stirring constantly. Remove the pot from flame once it reaches 110℉.
  7. Pour the pumpkin spice beverage into a cup. If you don't have some coconut whipped cream on hand, finish it off with a dusting of pumpkin spice. If you have coconut whipped cream, top it off and finish it off with a dusting of pumpkin spice.
If you own a whipped cream dispenser, you can pour in a can of full-fat coconut milk, a dash of vanilla extract, and your choice of sweetener, and refrigerate for a few hours. You'll be able to dispense it on top of your drink like the picture.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-pumpkin-spice-latte/