Pumpkin Spice Latte
You could still be drinking pumpkin spice lattes now that the weather is lighter and the leaves have changed color. However, if you’re wasting a lot on that tasty festive latte at your nearest Starbucks, stop it right now! Since we’ve got a delicious pumpkin spice latte recipe that’s almost as good as what your local barista does.
It tastes so unbelievable that you’ll be shocked you made it in your kitchen. If you’re watching the calories, we even have a low-calorie pumpkin spice latte recipe and a vegan pumpkin spice latte recipe. Not only are they delicious and convenient, but they’re also quite affordable. You wouldn’t even have to worry about your credit card bills going overboard.
Ingredients:
Cold-brew pumpkin spice coffee – I used cold-brew pumpkin spice coffee, but plain coffee or even 1-2 shots of espresso would suffice!
almond milk with vanilla flavor that isn’t sweetened
It would be best if you prepared your pumpkin puree or buy it. If you purchase it, double-check that the product list contains “pureed pumpkin”… Make sure you don’t buy pumpkin pie puree by mistake! (Trust us! This will elevate the taste to a massive degree!)
pumpkin pie spice
maple syrup (or another sweetener of choice) vanilla extract
a pinch of cinnamon
Substitutions:
Coffee: As previously said, either coffee or espresso would do for this beverage.
Milk: I used unsweetened vanilla almond milk for another layer of taste, but any dairy-free milk will offer the same degree of flavor.
Sweetener: Most experts suggest maple syrup, but honey or any sweetener of your choice will be equally delicious. For a sugar-free solution, try using Stevia.
Instructions:
Pour the pumpkin, pumpkin pie spice, vanilla, and maple syrup into your hot coffee using a Breville milk frother. In a Breville milk frother, froth cold almond milk and spill it over the coffee. Enjoy with a sprinkle of cinnamon.
It’s perfectly natural to see any pumpkin pulp at the bottom of your bottle. Starbucks would get it as well… if they used natural foods instead of syrup. Now, doesn’t it sound like a cool diet investment?
The other way to make this
Using a portable blender or a handheld frother: Combine almond milk and pumpkin in a cup or saucepan. Cook for 30-45 seconds on a medium degree of heat on the stovetop or in the microwave. Remove from heat, stir in vanilla, herbs, and sweetener, then pour into a cup and foam with a frother. Alternatively, you should use an immersion blender for 30 seconds or until foamy. Pour the coffee into a big mug and finish with the frothy milk mixture. Enjoy with a pinch of cinnamon!
Vegan Pumpkin Spice Latte
Anyone with a pulse, I believe, enjoys a vegan pumpkin spice latte. People tend to like the Starbucks version, but it’s packed with a high degree of sugar, salt, preservatives, and other additives, as seen here. We don’t pass judgment, but if we could recreate something from a restaurant or coffee shop at home that tastes almost as good and is better, that would excite us, right? Of course, this has no artificial ingredients and organic pumpkin.
Ingredients:
Coffee: If you need caffeine-free coffee, choose your preferred heavy decaf type.
Milk: Cashew milk and canned medium coconut milk are two types of milk. Spent your investment money on your favorite fluffy dairy-free plant-based milk instead. Almond milk might also work, but it won’t be as smooth and rich as the other two kinds of milk.
Pure maple syrup: adds a richness of flavor, but I imagine agave will fit just as well.
Pumpkin puree: A genuine pumpkin latte wouldn’t be complete without an actual pumpkin! Make sure you’re purchasing pumpkin puree rather than pumpkin pie filling.
Molasses: This is the key to making the best pumpkin spice latte. It adds a wonderful complexity and richness to the taste! Don’t worry, though; the molasses isn’t detectable.
Pumpkin spice blend: You can produce your own pumpkin spice mix, but store-bought pumpkin spice mixes can also be used.
Vanilla extract: Many recipes don’t ask for vanilla extract, but it’s a must for added depth of taste, so don’t leave it out.
Instructions:
In a mixer, combine all of the ingredients and mix until really frothy. In a small pot over medium-low pressure, bring the liquid to a simmer at 150 degrees Celsius. Bring to a gentle boil and cook for 1-2 minutes, or until thoroughly warmed. We don’t want to thicken it, so don’t overheat it; just heat it up and make the spices dissolve. In a small pot, combine the pumpkin spice and whisk it in. Divide the mixture into two mugs or one very large one.
Based on materials from Pure Wow
Photo Sources:
Cover – Pixabay / JillWellington
Photo #1 – Pixabay / Englishmum
Photo #2 – YouTube / Abbey Sharp 2:33