Easy Pumpkin Spice Latte
A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!
Servings 1 (Servings)
Ingredients
- 3/4 cup dairy-free milk (we recommend cashew milk, but coconut or hemp milk would also work well)
- 1/4 cup water
- 2-3 Tbsp pumpkin purée (not pumpkin pie mix)
- 1/2 heaping tsp ground cinnamon (*if using pumpkin pie spice, see notes)
- 1/4 tsp ground ginger (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground nutmeg (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground allspice (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground clove (*if using pumpkin pie spice, see notes)
- 1 healthy pinch ground cardamom (optional // *if using pumpkin pie spice, see notes)
- 1/8 tsp freshly ground black pepper
- 1 ½ - 2 tsp maple syrup, more or less to taste (or sub stevia to taste)
- 1 shot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)
- 1/2 tsp vanilla extract
FOR SERVING optional
Instructions
- If adding coffee or espresso, prepare at this time and set aside.
HOT VERSION
- To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth. Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.
- Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.
- Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.
ICED VERSION
- Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.
FOR SERVING
- Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.
- Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.
Video
Notes
*If you’re using pumpkin pie spice, start with 1/2 tsp of the mixture and work your way up as spice blends / intensities may vary.
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.
Nutrition (1 of 1 servings)
Serving: 1 servings Calories: 125 Carbohydrates: 15.3 g Protein: 2.7 g Fat: 6.1 g Saturated Fat: 1.2 g Polyunsaturated Fat: 0.04 g Monounsaturated Fat: 0.01 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 86 mg Potassium: 75 mg Fiber: 2.6 g Sugar: 8 g Vitamin A: 3750 IU Vitamin C: 0 mg Calcium: 50 mg Iron: 1.6 mg