Richly spiced pumpkin is gently sweetened and whisked into coffee or espresso, and topped with frothed coconut milk. It warms you from the inside out, whispers – no shouts – “fall” in your ear, and allows you to disdainfully glance over at coffee shop’s overly sweetened versions. Of course, this delightful treat in liquid form is even more delightful if you indulge in some coconut whipped cream on top. Drinking a pumpkin latte through a mountain of whipped cream is almost divine. Plus, my version can save some big bucks when you consider how much it costs to buy one out!
Next time, I am thinking about trying out my chocolate coconut whipped cream version on top! Chocolate and pumpkin mix quite well, and I expect great things.
My husband and I were blessed to get to spend some time away for a day last weekend, and we spent some of it at a bookstore, looking at books and sipping our Americanos (which, being made with Starbucks coffee, wasn’t our favorite). When we were checking out, I looked at the beautiful pumpkin lattes, and had a sudden longing for one. Since changing my diet around years ago, I know that these types of drinks will taste too sweet to me now, plus contain a long list of allergens for me, but the idea of the drink is still deliciously tempting. So when Money Saving Mom mentioned this recipe for a Pumpkin Spice Latte, I knew I wanted to make my own version of it
I have an older recipe for one here, but I was never absolutely in love with it. This version? Pretty much hits the jack pot and warms me right down to my toes. Now, the great thing about making your own is that you can adapt the recipe to fit your needs and desires. Like it sweeter, not sweetened? It’s easy to change. I give two amounts for the milk and for the water in the recipe. Keeping with the smaller amount allows you to experience a very richly spiced version, while the bigger “mug” amount allows you not only to have bigger servings, but allows the spices to be a little more gentle. My preference is the bigger amount – I mean just look at this beautiful mug of coffee!
What I love about this version is that with all of those lovely spices, the coconut flavor doesn’t come through as much, if at all. I see myself drinking this a lot during the upcoming months, despite the fact that I am kind of a plain Jane coffee and tea drinker. It is so creamy, it really satisfies in a different way. If you use stevia, like I did, it also works with the Trim Healthy Mama meal plan as a Satisfying item.
Now besides the great taste and the allergen-free (paleo-diet friendly) benefits of this version, it also has another advantage, it’s a money saver! Have you seen the prices on coffee shop versions? Wowzers!
However, using quality ingredients can be expensive too. Here are a few tips for buying ingredients used in this recipe:
- I used full-fat unsweetened coconut milk in this recipe. Buying a case of the cans from a local store can often get you a case discount, and Amazon also has good deals on coconut milk. For example this case (<–Amazon link) sells for about $2.39 per can. You can also make homemade versions of coconut milk – this version is a favorite made with coconut flakes. It just won’t foam up as much. You could also consider using nut milk, like this almond milk or this hazelnut milk.
- Pumpkin puree is on sale in many stores right now, but you can also make your own (using a slow cooker to cook it whole if you want!).
- I buy my spices in the bulk section of my local health food store. It is so much cheaper! Speaking of spices you could also substitute pumpkin pie spices for the individual ones below.
A few other hot drinks you also might enjoy:
- ¼ cup pumpkin puree
- 1 tablespoon full fat coconut milk, cream, milk of choice, or water
- ½ teaspoon vanilla (gluten-free, as needed)
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 8 drops of liquid stevia (such as NuNatural’s version) or 1-4 tablespoons of sweetener of choice such as rapadura, maple syrup, honey, etc.
- 1 ½ -2 cups of strongly brewed coffee or 4 shots of espresso with added water to equal 2 cups
- ¾- 1 cup of full fat coconut milk, dairy-free milk of choice, or cow or goat milk
- Cinnamon for sprinkling on the top, optional
- Coconut whipped cream, optional
- Mix the pumpkin puree, tablespoon of milk, spices, and sweetener in a small bowl. Whisk well.
- In a small pot or saucepan, whisk the coffee and pumpkin mixture together, and heat until at desired temperature.
- In a separate small pot or saucepan, heat the milk of choice, and using a handheld frother, froth it. (I find this works best when the milk is JUST hot, not boiling).
- Divide the coffee mixture into two cups, and pour the foamed milk over it. Top with coconut whipped cream, if desired, and sprinkle with cinnamon. Serve and enjoy.
Latest posts by KimiHarris (see all)
- Pan-seared Halibut with Melted Cherry Tomatoes and Tarragon (& review of The Nourished Kitchen cookbook) - April 9, 2014
- Pennywise Platter Thursday 4/9 - April 9, 2014
- Pennywise Platter Thursday 4/3 - April 3, 2014