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.
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Looks delicious and such a cute aesop fable-esque cup! The last time I got a pumpkin spice latte from you know where, there were crystallized flavor/sweetener pieces at the bottom that hadn’t fully dissolved. No coincidence that it was my last. 🙂
Isn’t it cute?! My husband just got it for me, and I LOVE it. My new favorite. 🙂
So, so yummy. I’m always tempted by pumpkin spice lattes, but I resist since I know I’ll be disappointed. Not with this! It is just perfect. I made it yesterday and I’m making it again today. I don’t have a frother, so I just heated the coconut milk with everything else.
Heidi- So glad you liked it!
I just made this today and I love it!! I’ve tried spiced pumpkin coffee drinks befor, but never thought to make my own since I don’t drink them often enough (like once a year), so I didn’t want to waste money if it didn’t turn out.
Since I’ve been craving pumpkin lately and you posted this wonderful recipe, I thought I’d give it a try and I’m glad I did.
Thanks
So glad you liked it!
I’m so excited to try this! I’ve always loved lattes (plain ones in recent years when the flavored ones from the coffee shops were too sweet), but have recently had some lactose intolerance. A sad day for a milk and cheese lover. 🙁 I’ve been craving a latte and our local coffee shops only offer soy milk as an alternative to regular. I’m totally making this for our “mommy and daddy time” tonight! 🙂
I was very, very sad to give up milk too, so I understand! Hopefully drinks like this one makes the transition a little easier for you. 🙂
This looks amazing. My husband makes fun of me for adding pumpkins to everything in the fall, but I can not resist all of the amazing health benefits they have to offer.
I was inspired by this recipe yesterday, so I featured it in my blog. Thanks again for sharing!
Do you think I could replace the coffee with Chai tea? I don’t drink coffee, but this recipe sounds so yummy I want to try it.
Absolutely! I actually have a pumpkin chai tea latte recipe here: http://www.thenourishinggourmet.com/2013/11/pumpkin-chai-tea-latte-dairy-free-paleo.html
That is perfect, exactly what I want! I can’t wait to try it. Thank you so much!!! 🙂
I so want to make this, but I don’t have a ‘frother’ – is there a different kitchen tool that would have the same effect? Thanks Kimi! Can’t tell you how much I enjoy your recipes.
Lisa,
I think it would be fine without frothing the milk. 🙂 You could try whisking it briskly, or even putting it (carefully) in a large blender for a couple seconds, too.
I decided to stop by Ikea and pick up a little frother. It worked great, but it cost $50…..well, actually, the frother was only $2.49. It’s hard to walk out of Ikea with only one thing. sigh.
Lisa,
Oh, your comment made me laugh! But sorry about that. 😉
I know this is an old comment, but I just started making this and my immersion blender makes some really nice froth 🙂
Thanks for letting us know!
Just made this and it is divine! I’ve been craving a pumpkin latte but not the sick feeling I get rewarded with for drinking one from Starbucks (or nearly any other coffee shop)! I didn’t use a frother, and used just over 2 T of maple syrup. Thanks for a great recipe!
So glad it turned out well for you!
True dat! Just finished a paleo month and was craving a PSL. Had one at Starbucks yesterday since I figured I was too lazy to make one. It was yum, but I felt sick. Today since I had both leftover pumpkin and coconut milk in my fridge, I made this. Freaking delicious and no gross feeling afterwards. Just shy of 2 tbspm maple syrup.
Thanks for this. I made it today and it was wonderful. I live in Singapore and the coffee shops don’t do pumpkin spice lattes here. They started their Christmas drinks last week, though, even before Halloween! That is just not right.
Great recipe! I also love the fox mug, do you know where it’s from?
Kelsey,
It is from Danica Studios, and I love it too! I got it at a local store, but every once in a while Amazon carries it. They don’t have it now – but here is another one of my favorites from Danica Studios – (affiliate) http://amzn.to/1q4DUr3
Just made this and although it doesn’t take like a Starbucks, it has a very clean flavor; I really love this recipe. I used dried maple sugar as a sweetener. I didn’t have cinnamon, but I did use nutmeg and cloves. Thanks for this awesome recipe.
So glad you enjoyed it!
I can’t wait to try this! But I know I won’t have a lot of time in the mornings to do all the steps. Is there a way to do some prep the night before or with the heating of everything does it pretty much need to be done all at once to get it right?
Thanks for any advice!
Has anyone tried this with pureed butternut squash?
I haven’t, but I think it would likely work! In my experience with other recipes, butternut squash is usually even more mild in flavor.
I found that even the smallest amount of sweetener (whatever you use) will be plenty sweet because the coconut milk imparts a sweetness of it’s own. Can you tell me how many ounces your gorgeous coffee mug holds? I wasn’t adding vanilla to my very similar recipe and it was delicious. I am going to use Vanilla today! Yummers!