See my favorite seasonal finds in my Amazon shop!

Pumpkin Spice Latte

5.0 from 1 vote

We all know we can’t fully initiate the season of fall without a good old fashioned Pumpkin Spice Latte, and this right here is my favorite!

close up image of pumpkin spice latte with coconut whipped cream and a cinnamon stick

This dairy-free pumpkin spice latte is made without all of the fillers and junk that you get when you buy one from most coffee shops. And it’s so simple to make, which is why I love it so much. I love to have it for breakfast along with another healthy fall recipe, like my Fall Spice Cake. Delish!

Why This Recipe Works

This recipe works so well because it’s both easy to make and fresh. There’s also several ways you can do it, which I’ll share with you in just a sec.

And you have options! I personally don’t drink regular coffee, so I make mine with decaf coffee. If you’re an espresso lover, you can make it with a double (or single) shot of espresso and it works just as well, and if you’re a tea lover, use chai tea. You could add coconut whipped cream on top, or just drink it as-is.

And it’s good for you, so drink up!

pumpkin spice latte with milk dripping down the side

Health Benefits of Pumpkin in Fall

Pumpkin is rich in vitamins, minerals, and antioxidants that can support the immune system. In Traditional Chinese Medicine (TCM), pumpkin is known to have several health benefits, especially when eaten in the fall.

It’s considered a strengthening food that helps fortify the body’s defensive energy – meaning it enhances resistance against diseases. I’ll take the extra immunity boost!

overhead shot of two pumpkin spice lattes with dairy free milk

Pumpkin is also known to have what’s called “yin-nourishing” properties, which gives a calming effect on the mind and can help alleviate anxiety, restlessness, and insomnia. So enjoy one of these before bed, as long as you make sure it’s decaf!

(If you like learning about the health benefits of pumpkin and other foods according to TCM, I share lots more on my substack. You can get on my list for that here: Ali’s Live for the Season substack.)

Ingredients for Pumpkin Spice Latte

ingredients for healthy pumpkin spice latte

For this healthy pumpkin spice latte you’ll need the following ingredients:

  • non-dairy milk
  • pumpkin puree (NOT pumpkin pie; make sure the only ingredient is pumpkin puree!)
  • maple syrup or honey
  • pumpkin pie spice
  • vanilla extract
  • coffee of your choice (decaf, regular, espresso, or even chai tea!)
  • optional: coconut whipped cream

Let’s get started!

How to Make a Pumpkin Spice Latte

To begin, place all of your ingredients except for the coffee (and whipped cream, if using) into a small pot.

Whisk together as you bring to a simmer on medium heat (careful not to let it boil).

ingredients whisked together

You can be done here and simply pour it into a mug, OR, if you like extra froth, you can either: a) pour it into a blender and blend it up for 30 seconds, or b) use an immersion blender right in the pot. Either option will give you extra froth.

frothed with an immersion blender

Pour it into a mug, add your coffee/espresso/chai tea, and you’re done! You can top it with an extra shake of pumpkin pie spice and coconut whipped cream, if you like. See? I told you it was easy!

Frequently Asked Questions

Question: What kind of milk can I use for this Pumpkin Spice Latte?

Answer: You can use any milk you like, really. I prefer cashew milk, so I used that today. You could also use almond milk, coconut milk, or regular milk. The thicker the milk, the more froth you’ll get.

Question: Can I make a Pumpkin Spice Latte without coffee?

Answer: Absolutely! I don’t drink much coffee, so I like to make this with Chai tea or Rooibos tea a lot of the time. I just brew about a 1/2 cup of tea and add that in place of the coffee. This is my favorite brand of Rooibos tea I use. Either way, it’s delish!

Question: Can I make it without coconut cream?

Answer: Why would you want to do that? Kidding 😉 Yes, you can make it without the coconut cream. If you use it, it adds another level of creaminess and sweetness, but you certainly don’t need it; the latte is delicious, even without it.

If you’re looking for more delicious pumpkin recipes this fall, try my Healthy Pumpkin Pie Smoothie, my Pumpkin Chia Pudding, or my Paleo Pumpkin Muffins. And if you make this recipe, let me know how you liked it in the comments!

Pumpkin Spice Latte

Recipe by Alessandra Macaluso
5.0 from 1 vote
Difficulty: Easy
Servings

2

servings
Prep time

5

minutes
Cooking time

5

minutes
Cook Mode

Keep the screen of your device on

Ingredients for Pumpkin Spice Latte:

  • 2 cups cashew milk (or other favorite non-dairy milk)

  • 3 tbsp. pumpkin puree

  • 1 1/2 tbsp. maple syrup

  • 1/2 tsp. pumpkin pie spice (plus extra, for garnishing)

  • 1/2 tsp. vanilla extract

  • 1/2 cup freshly brewed coffee (or a double shot of espresso)

  • Optional: Coconut Whipped Cream
  • 1 15 oz. can full fat coconut milk

  • 1 tsp. vanilla extract

  • 1 tbsp. honey

Directions

  • Place all ingredients except for the coffee and coconut whipped cream (if using) into a small sauce pot over medium heat. Whisk and bring to a simmer, about 5 minutes (careful not to let it boil).
  • You can stop here, and simply pour it into mugs. Or, if you would like extra froth, you can either place it into a blender and blend for about 30 seconds, or use an immersion blender right in the pot for 30 seconds. Then, pour it into your mugs, add the coffee, and top with a shake of pumpkin pie spice. If you like, you can add a dollop of coconut whipped cream.
  • For the coconut whipped cream:
  • Ideally you’d like to chill your coconut milk, so if you have the time, place the can in the refrigerator overnight or for at least 2 hours. Then, using a spoon, scoop out only the cream into a large mixing bowl (you can save the liquid for a later recipe). Add your vanilla extract and honey, and beat with a hand mixer for about a minute, or until light and fluffy. Use it to top your latte, and you can store the rest in your refrigerator for about 5 days.

Did you make this recipe?

Tag @missp290 on Instagram and hashtag it with

Like this recipe?

Follow @alessandramac on Pinterest

Join our Facebook Group!

Follow us on Facebook

.

Amazon Post Links

As an Amazon Associate, I earn from qualifying purchases.
91P41x-5vGS._SL1500_
Green Valley Organics Pumpkin | Certified Organic
41FoNTq1g4L
Organic Korintje Cinnamon Sticks

Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

0 0 votes
Recipe Rating
Subscribe
Notify of
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x