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This pumpkin caramel macchiato is inspired by a secret menu favorite! With an easy pumpkin spice syrup made in the microwave and a drizzle of caramel sauce, you can have a festival fall coffee shop macchiato anytime. Plant based, with options for any way of eating.
What Makes This Recipe So Good
National Coffee Day is September 29th, and this plant-based pumpkin-flavored coffee with a drizzle of caramel on top is the perfect way to celebrate! Warm, sweet, and flavorful, it’s a delicious way to get your daily dose of caffeine.
Espresso – Packed full of caffeine, espresso helps wake you up, but the bitterness of a pure shot is made less intense when mixed with the other ingredients.
Caramel Sauce – My easy vegan caramel sauce is so simple to make and has the same sweet flavor as regular caramel.
Pumpkin Puree – A little bit of real pumpkin along with some pumpkin pie spice add the perfect fall flavor.
Chef’s Tips
- I like to use a high-speed blender to froth the milk and warm it, then I use my handheld milk frother to finish. You can use a milk steamer or frother, or simply heat over low heat and whisk very vigorously until milk has doubled in volume with plenty of air bubbles.
- Don’t toss the leftover pumpkin puree! Save it in the fridge to make a pumpkin pie later!
How To Make an Easy Vegan Caramel
This plant-based caramel recipe is so easy! You’ll need:
- 1 tablespoon pure maple syrup
- 1 tablespoon full-fat coconut milk
- 1/2 tablespoon coconut oil
- pinch sea salt
- a couple drops vanilla extract
In a small mixing bowl, combine all the ingredients and stir to combine.
More Delicious Drink Recipes
- Blueberry Smoothie
- Apple Cider Mimosas
- Homemade Pumpkin Spice Creamer Recipe
- Iced Dirty Chai (Vegan, Paleo, Sugar Free)
- Virgin Margarita Recipe (Non-Alcoholic Margarita)
- POG Juice
- Iced Matcha Latte
- Whipped Coffee Recipe (Dalgona Coffee)
- Moon Milk (3 Ways)
Pumpkin Caramel Macchiato
Ingredients
For the Pumpkin Syrup
- 1 tablespoon pumpkin puree see Notes
- 1 tablespoon water omit if using maple syrup
- 1-2 tablespoons sugar to taste, or maple syrup; see Notes
- 1 teaspoon pure vanilla extract
- ½ teaspoon pumpkin pie spice store-bought or make your own, plus more for topping
For the Caramel Macchiato
- 2 cups vanilla milk of choice
- 1 tablespoon caramel sauce divided, see Notes; plus more for topping
- 4 shots brewed espresso
Instructions
For the Pumpkin Spice Syrup
- Add all ingredients to small bowl and stir until mixture is smooth.
- Place bowl in microwave (see Notes for stovetop option). Microwave 30 seconds at 100% power, then stir mixture thoroughly. Microwave another 30 seconds, then stir mixture again. Sugar should be dissolved and syrup should be smooth but not thick.
For the Caramel Macchiato
- If making homemade caramel sauce for this recipe, make sauce now, then continue with macchiato recipe as written. See Notes for vegan caramel sauce recipe if desired.
- Add 50% of prepared pumpkin syrup to each glass or mug, then add ½ tablespoon caramel sauce on top of syrup.
- Froth and heat 2 cups vanilla milk (see Notes), then pour milk evenly into glasses or mugs with syrup and caramel sauce. Add enough milk that containers are almost completely full.
- Pour 2 brewed espresso shots into glass or mug through milk and foam, then repeat with remaining espresso in other glass or mug. Espresso should sit beneath milk layer.
- Drizzle additional caramel sauce over top of macchiato foam, then dust top of foam with pumpkin pie spice if desired. Serve immediately.
- Sugar: You can use maple syrup, honey, or your favorite sugar substitute. If you use maple syrup, leave out the water in the recipe.
- Stovetop Option: To make the pumpkin spice syrup on the stovetop instead of the microwave, just add all the ingredients to a small saucepan. Heat the pan over medium-low heat and stir constantly until ingredients are fully combined. Syrup should be smooth, but not thick, and heated through completely. Sugar should be fully dissolved.
- Frothing: I recommend using a high-speed blender to froth the milk and warm it, then I use my handheld milk frother to finish. You can use a milk steamer or frother, or simply heat over low heat and whisk very vigorously until milk has doubled in volume with plenty of air bubbles.
Plant-Based Vegan Caramel Sauce
Ingredients- 1 tablespoon pure maple syrup
- 1 tablespoon full-fat coconut milk
- ½ tablespoon coconut oil
- 1 pinch sea salt
- 1-3 drops pure vanilla extract
- Add all ingredients to small mixing bowl. Stir vigorously until ingredients are fully combined.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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