A warm drink is in order this time of year. And what’s more fitting than a pumpkin latté? About every coffee shop has one, including Starbucks. My version is probably not as sweet compared to coffee shops, but we’ve been sipping them down rapidly! Too often, we feel that we can’t have certain treats because they are unhealthy, when really we can easily make our own healthy version of it!
For mine, I used Teeccino a caffeine free coffee substitute, real pumpkin (read here how to roast your own for pies and lattés!) , spices, vanilla and sweetened it with honey or stevia. For my dairy free daughter, I use coconut milk, and sometimes for Joel and I, I’ve used raw whole milk-heated just until warm.
In the picture above, you see it served with Spiced Macaroons. A lovely combination!
I served the coconut milk version to a friend, who has had a Starbucks version, and she said that she really enjoyed it (as she likes coconut) even though it was so different from what she had had before. The coconut milk flavor does come through so I wouldn’t serve this to someone who didn’t like coconut! It seems like almond milk would be another good option for a dairy free version, though I haven’t tried it yet.
Feel free to play around with this recipe, using shots of espresso, using another sweetener, or using another type of milk altogether. It’s flexible.
As I am avoiding most sweeteners right now, I leave out the sweeteners and have everyone sweeten to taste. I use just a bit of liquid stevia in my own mug. Delicious!
- 1 cup of strongly brewed teeccino (1 tablespoon per cup, I used the Java flavor flavor)
1 cup of full fat, unsweetened coconut milk and 1 cup of water (or whole milk or half and half)
4 tablespoons pumpkin puree
1/4 teaspoon ground cinnamon
pinch of both ground nutmeg and cloves
2-4 tablespoons honey
1/2 teaspoon vanilla
1-Start making the teeccino, following the directions on the package.
2- Place the milk, pumpkin, spices, and honey into a small pot and bring to a simmer, or to desired temperature. Add the teeccino and the vanilla and taste test. Adjust with more sweetener or spices if needed and pour into two large mugs and serve.
* I am labeling this gluten free because Teeccino’s outside tests show their coffee to be gluten free, even though barley is one of the brewing ingredients. I am also labeling this as vegan-just use the coconut milk. If you don’t want to use honey, another sweetener would easily work.
Latest posts by KimiHarris (see all)
- Good Reads and Good Eats 2/28 - February 28, 2015
- Creamy Chicken Paprikas (Comfort food all the way) - February 27, 2015
- Good Reads and Good Eats 2/20 - February 20, 2015