It’s officially pumpkin season! If you are one of those people who gets excited for the start of fall because it means pumpkin spiced everything, this one is for you!
If you are like me, you love pumpkin spice scones, pumpkin spice muffins, pumpkin spice coffee– all of it. But what I often don’t like is how sweet these things are, and sometimes my stomach doesn’t feel good afterwards. The pumpkin spice latte at most coffee shops is too sweet and contains a lot of dairy for someone with a sensitive stomach. I decided to create my own pumpkin spice latte recipe at home. This one has all the flavour from real pumpkin and pumpkin pie spice, without the processed ingredients.
You don’t have to use oat milk for this one, but I like oat milk because I like the subtle flavour of oats paired with pumpkin and spices. They go really well together. If you use a different milk alternative, start with less maple syrup and taste test before adding more. Coconut milk, even when unsweetened, is naturally more sweet than oat or almond milk.
2 3/4 cups of unsweetened vanilla oat milk
6 tablespoons of pure pumpkin purée
1/2 cup of pure maple syrup
1 teaspoon of pumpkin pie spice
1/2 teaspoon of cinnamon
1. Make the pumpkin spice latte mix by blending the oat milk, pumpkin puree, maple syrup, pumpkin pie spice, and cinnamon in a blender until fully combined. Store this mix in a large mason jar in the refrigerator. It makes about 4 cups which is enough for 4 medium lattes.
2. To make your latte, heat up 1 cup of the pumpkin spice latte mix over the stove, then froth using a handheld frother or blend in the blender for a few seconds.
3. Pour in 1 shot of espresso into your mug, then top with the frothy hot pumpkin spice latte mix. You could also skip heating it up and pour everything over ice for an iced version. Top with non-dairy whipped topping and a sprinkle of pumpkin pie spice if desired.
Notes: you could use any unsweetened non-dairy milk you want. If you use coconut or almond then this pumpkin spice latte is paleo friendly.
Contributed by Melanie Maxwell, R.H.N.