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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.)

    Brief Description

    Delicious homemade and healthy hot drink.

    Main Ingredient:

    almond milk

    Category:  Non-Alcoholic

    Cuisine:  French

    Prep Time: 10 min
    Cook Time: 5 min


    from www.healingcuisinebyelise.com



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    Posted On:

    December 8, 2013

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