Recipe Detail

Pumpkin Spice Latte

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Number of Servings:


  1. 2 cups - unsweetened vanilla almond milk (or coconut milk or raw milk)
  2. 2 tablespoons - unsweetened pumpkin puree (canned is fine)
  3. 1/4 cups - organic espresso OR 1/2 cup strong brewed organic coffee (we took the coffee route)
  4. 3/4 teaspoons - pure vanilla extract
  5. 3/4 teaspoons - cinnamon
  6. 1/8 teaspoons - ground cloves
  7. 1/4 teaspoons - ground nutmeg
  8. 1/4 teaspoons - ground cardamom
  9. 1/4 teaspoons - ground ginger
  10. - Liquid stevia, to taste (I used 10 drops)


Whisk all ingredients together in a medium saucepan until well blended. Heat over Medium-Low until it reaches a simmer to ensure pumpkin completely dissolves. Remove from heat and pour into mug(s).

OPTIONAL: To create a foamy top, add 1 teaspoon unsweetened pumpkin puree, 1/4 cup warmed coconut milk, 12 drops Stevita liquid stevia, a dash of nutmeg, and 1/4 tsp cinnamon to a blender. (We used our Bullet blender and it worked perfectly.) Blend on High for 30 seconds or so until foamed. Pour on top of the warm latte and serve immediately. (You can also create foam using an electric stirring rod and a tall glass.)

(Don't have a blender or stirring rod? Top it with a dollop of hand whipped organic cream sweetened and spiced up.)


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