I’m one of those people that are madly in love with fall. While it’s not quite autumn yet, I know that pumpkin spice lattes from Starbucks come back August 28 this year. That’s great news to many people, but their syrup has dairy in it, so it’s not for me. I’m giving you my new Instant Pot Vegan Pumpkin Spice Syrup Recipe so you, like me, can make your own at home.
Did You Know That All Pumpkin Spice Syrups Aren’t Dairy-free?
Starbucks pumpkin spice latte syrup isn’t vegan, well, at least not in the United States. This year they are trying out a vegan version out in the UK, so maybe it will eventually get to us, but I’m not holding my breath.
Pumpkin Spice Syrup isn’t all the same to begin with. It’s a bigger range than other syrups like vanilla or hazelnut. Some pumpkin spice syrups have actual pumpkin in it, and others just have the pumpkin pie spice blend with no pumpkin at all. Some have ginger, cloves, and/or varying levels of cinnamon, allspice, or cardamom. In this recipe you can adjust everything, so it’s just the way you like it!
Looking for a pumpkin-less vegan pumpkin spice creamer? Try this one from my other blog, Healthy Slow Cooking.
How Do I Make Vegan Pumpkin Spice Lattes with Vegan Pumpkin Spice Syrup?
Once you have the syrup made it’s super easy. Just mix 2 tablespoons of the sauce into an iced or hot coffee. I use homemade cold brew coffee as my base, but you can use normal brewed coffee too.
Of course, you can use more or less syrup to suit your taste. You can always use less sweetener in your syrup recipe if you don’t like your latte very sweet.
Another bonus is you can use the sweetener of your choice, to taste. If you are on an SOS (sugar, oil, and salt) free diet, try using date syrup as your sweetener. You can also use regular unsweetened nondairy milk in place of the coconut milk, but it won’t be quite as thick.
Don’t like coffee at all? Try it in hot tea or even in steamed nondairy milk.
What’s in Vegan Pumpkin Spice Syrup?
This is a healthier recipe than most of the overly sweet syrups you can buy. This version does have pumpkin in it in addition to coconut milk, my favorite spice blend, maple syrup, molasses, and your favorite nondairy milk.
It’s plant-based and gluten-free in addition to being vegan. Plus you can modify the sweeteners to fit in with you dietary needs too.
Turn Your Instant Pot into an Air Fryer!
Jenni Billings says
August 24, 2018 at 11:42 pmLove those straws!!! =) I’ll be trying this when it cools off. I always make a gingerbread syrup starting around November… This Pumpkin sounds great for October… if I can hold out that long! LOL
Susan says
August 25, 2018 at 1:44 amKathy can I make this right in instant pot or do I have to buy a liner?
Thanks and I can’t wait to make this?
Kathy Hester says
August 25, 2018 at 1:51 amRight in the Instant Pot. I often say liner so people remember to put the main part in!
Cheryl Kreuzer says
August 26, 2018 at 5:45 pmGingerbread syrup sounds delicious for November. Kathy will you be
doing one as well?
Kathy Hester says
August 26, 2018 at 6:24 pmI certainly can!Any other drink or syrup requests?
Kayla says
August 26, 2018 at 11:59 pmI know this probably sounds ridiculous, but as of right now we don’t have an instant pot (we’re getting one). Until then, what would the cooking instructions be for stove top (if possible?)
You also asked in a reply if there were any other syrup requests. Do you think maybe there is a way to veganize white mocha? That used to be my go-to drink before going vegan.
Kathy Hester says
August 27, 2018 at 1:55 amYou can cook it on the stove in a large pot over medium heat until everything blends well, maybe 10 minutes. You might have to add a little more liquid.
I will work on a IP white mocha version. I do have a stove-top version here: https://healthyslowcooking.com/vegan-hot-white-chocolate/
Susan says
August 28, 2018 at 3:41 pmKathy, do I use sweetened or unsweetened coconut milk?
Thanks!
Kathy Hester says
August 28, 2018 at 4:04 pmThe main recipe uses canned coconut milk, so it’s not sweetened. You don’t want sweetened condensed coconut milk or coconut cream.
Jan says
September 6, 2018 at 7:50 pmSounds fantastic — for us, though, gonna need to figure a substitute for the molasses though…. is it for sweetening or does it serve some other purpose?? Will welcome any ideas or suggestions!! Would dearly love to try this. Thanks!!
Kathy Hester says
September 6, 2018 at 7:56 pmIt does provide a certain flavor, but you can leave it out and it will still taste great <3
EllenEmOHPea says
September 15, 2018 at 12:35 amHI,
This recipe looks interesting..
I am wondering what the calories from fat are or the percentage of fat is for the 30 calories per serving is.
Thank you
EllenEmOHPea
Kathy Hester says
September 17, 2018 at 3:40 pmYou’d need to enter in the ingredients to the nutrition calculator that your Doctor recommends to get that level of detail.
Kristina says
October 3, 2018 at 1:54 amsaving because I KNOW this one is good. I still make that pumpkin caramel all the time. it is that time of year where my IP has a permanent spot on the counter, so I may just make this one tomorrow… 🙂
Jenna Urben says
October 3, 2018 at 3:21 amOooh this is awesome! Love that it’s dairy free 🙂
Kortney says
October 3, 2018 at 10:46 amI\’m not a fan of flavoured coffee, but I could so see this drizzled over some oatmeal! Hello warm and cozy breakfast 🙂
Brianna Wolin says
October 3, 2018 at 1:02 pmAny way to keep folks from spending $$$ at Starbucks for morning drinks is a win! And this looks pretty easy!
Sarah says
October 3, 2018 at 2:09 pmSo indulging and screams fall, I love the pumpkin twist! Is there any way to make it without an Instant Pot? I didn’t see it in the notes or variations.
Jules Shepard says
October 3, 2018 at 3:22 pmCan I use this on everything?! Honestly a great recipe that would certainly fit the season!
Alisa Fleming says
October 3, 2018 at 5:38 pmWhat a great way to use the Instant Pot! I\’m loving all of the pumpkin ideas lately, and this syrup might go to the top of the list.
Kris says
November 1, 2018 at 6:43 pmI watched your video before making this pumpkin spice syrup. The list of ingredients includes “1 cup unsweetened nondairy milk” but I didn’t see you add that to the mixture. Do I understand from that the milk is added after the syrup comes out of the Instant Pot? Hope so because that is how I made it. Thanks for the recipe.
Kathy Hester says
November 1, 2018 at 7:09 pmYou are totally right! I tweaked the recipe in the video as I’m likely to do 😉
You can add it before or after though, it will just make the syrup a little thinner than in the video.