Pumpkin spice latte meets golden turmeric milk for this match-made-in-heaven drink. It’s got the “PSL” taste you love, plus anti-inflammatory benefits thanks to the addition of turmeric. This is easy to make and blows that sugar-laden alternative out of the water! Golden milk has ancient Ayurvedic roots and has been used for hundreds of years to aid digestion and as a natural pain reliever. It is commonly used in teas and cooking with a healthy dose of fat and black pepper for absorption.

Pumpkin Spice Turmeric Latte [Vegan]

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Cooking Time



  • 3/4 cup (175 ml) unsweetened nondairy milk (coconut or tigernut milk for AIP)
  • 3 tablespoons (46 g) pumpkin puree
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cinnamon, plus more for serving
  • 1 teaspoon coconut oil, melted
  • 1/2 teaspoon vanilla extract (gluten- and alcohol-free for AIP)
  • 1/4 teaspoon grated ginger or 1/2 teaspoon ground
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground clove
  • 1/8 teaspoon ground cardamom (omit for AIP)
  • 1/8 teaspoon black pepper (omit for AIP)
  • 1/2 teaspoon raw honey or maple syrup (optional)
  • 1/4 cup (60 ml) full-fat coconut milk, additive-free


  1. In a small saucepan or butter warmer, add all the ingredients, except the full-fat coconut milk. Whisk over low heat for 5 minutes, until well heated and somewhat combined. The puree should be dissolved; the spices will likely not be.
  2. Transfer the mixture to a blender. Blend on high until you have a thicker, smooth orange-colored milk with spices combined. Pour into a mug.
  3. Steam the coconut milk in a frother or use a hand-held frother. You can also heat it separately, rinse your blender, and blend on high until you have a nice foam. Pour the coconut milk on top of your pumpkin spice turmeric milk. Add a little more cinnamon and serve.


To make this iced, simply add all ingredients to a blender without heating it and pour over ice!


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