It’s no secret that I love coffee, and nothing says Fall like coffee and 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, or much less paying $5 a cup to consume said sugar!
Homemade Pumpkin Spice Latte
Instead, I’ve been making this easy pumpkin spice latte recipe that can be made stove-top or in a crock-pot. It tastes very similar to the coffee shop versions without the artificial colors, flavors, and sweeteners.
Oh, and it actually contains pumpkin, because it’s not a REAL pumpkin spice latte without it!
This recipe is easily adaptable for larger quantities and can be doubled, tripled or even 10x for a mom’s day out. To make it dairy free, use coconut or almond milk. If you avoid sugars and sweeteners, these can be omitted. My personal favorite sweetener in this recipe is pumpkin spice stevia drops.
How to Make it
Super Easy 5-minute Pumpkin Spice Latte
A spicy and delicious pumpkin latte made with real food, dairy free ingredients!
- 1 cup of milk (coconut milk, almond milk, etc all work)
- 1 Tablespoon canned pumpkin or without added sugar (I get mine here)
- 2 teaspoons natural vanilla extract (here's how to make your own)
- 1/2 teaspoon pumpkin pie spice ( or 1/2 tsp cinnamon and a sprinkle of cloves and nutmeg)
- 1/4 cup of strong coffee or espresso
- 1 teaspoon honey or maple syrup (or more to taste)
- Heavy cream or coconut cream for whipping (optional) [note: can also use the cream that accumulates at the top of a can of coconut milk.
- Blend all ingredients: Blend all ingredients except for cream or coconut cream in a blender until smooth and incorporated. Or, if you have an immersion blender, pour all ingredients into a medium saucepan and blend with an immersion blender.
- Heat and Simmer: Heat the mixture by simmering for about 5 minutes until hot. Stir constantly.
- Garnish and Enjoy: Top with whipped heavy cream (or coconut cream) and a dash of cinnamon and enjoy.
Making for more than one person? Easily double, triple or quadruple the recipe to make for extra people. Serving for a party? Make a big batch and keep warm in a slow cooker the whole time. Can also be served chilled by cooling the coffee first and blending all ingredients in a blender with 1/2 cup of ice.
- 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 🙂 To make: cool the coffee and blend all ingredients with 1/2 cup ice cubes until smooth.
- Are you pumpkin spice obsessed? Leave a comment below and let me know… apparently, it is more than an obsession for some people and now there is even a clothing line to sing its praises! Though some people aren’t so enthused:
Where do you fall on the pumpkin spice debate? What’s your favorite fall drink? Share below!