Spiced Pumpkin Latte

starbucks spiced pumpkin latte recipe crock pot Spiced Pumpkin Latte I love coffee and nothing says Fall like pumpkins! Once upon a time I had a spiced pumpkin latte from Starbucks and it was wonderful, but I can’t justify consuming that much sugar these days (much less paying $7 to consume said sugar!)

Instead, I’ve been making this easy recipe that can be made stove-top or in a crock-pot (crock pot tastes better). It tastes very similar to the Starbucks version (from what I remember) but doesn’t need any sugar or added orange color.

As soon as I get this, I’ll be throwing this recipe in to make pumpkin ice cream…. I’ll let you know how it goes!  Spiced Pumpkin Latte

This recipe is Paleo/Primal friendly and definitely kid-approved. It can be halved to make a smaller batch or doubled/tripled for a festive party drink.

Spiced Pumpkin Latte
 
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A spicy and delicious pumpkin latte made with real food, dairy free ingredients!
Author:
Recipe type: Drink
Serves: 4
Ingredients
  • 4 cups of Unsweetened Coconut Milk (or 2 cans of coconut milk) [Note: If using homemade coconut milk, make extra thick and strain well for good flavor and texture]
  • ¼ cup canned pumpkin or without added sugar (I get mine here)
  • 2 tablespoons of natural vanilla extract
  • ½-1 tsp of pumpkin pie spice ( or ½ tsp cinnamon and a sprinkle of cloves and nutmeg)
  • 1 cup of strong coffee or ¾ cup espresso
  • Heavy cream for whipping (optional) [note: can also use the cream that accumulates at the top of a can of coconut milk.
Instructions
  1. Pour all ingredients except heavy cream into crock pot.
  2. Use immersion blender or whisk to mix well.
  3. Turn crock pot on low for 2 hours until hot and flavors are incorporated.
  4. Whip cream in blender or by hand with a dash of vanilla and top lattes (optional).
  5. Also good cold!

Additional Notes:

  • This can also be heated on the stove top for a faster version, though the spices don’t incorporate as well and it tends to thicken.
  • For times when you will want it out for longer than a couple of hours, just use the “low” or “keep warm” setting instead of high.
  • If you are using canned pumpkin and won’t use the whole can, freeze the rest in ice cube trays and keep in a bag for future batches.
  • The iced version is pretty good too :-)

What’s your favorite fall drink? Share below!

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