Pumpkin Spice Latte Recipe (Better & Healthier Than Starbucks)
www.therisingspoon.com
www.therisingspoon.com
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Ingredients

  • 2 cups of unsweetened vanilla almond milk (get my homemade almond milk recipe here)
  • 12 tablespoons of canned pumpkin puree
  • 12 tablespoons of organic turbinado sugar, coconut sugar, OR real maple syrup
  • 11 tablespoon of homemade vanilla extract (double this if using plain milk)
  • 11/2 teaspoon of homemade pumpkin pie spice
  • 11/2 cup strong brewed coffee, homemade cold brew coffee (reheated) or 2 shots of espresso
  • 1 Homemade whipped cream*, (regular or dairy-free - optional)
  • 1 Ground Ceylon cinnamon OR extra pumpkin pie spice, for garnish (optional)
  • 1 *The first time I made this I did not use whipped cream. The second time, I happened to have whipped cream on hand that I made with heavy whipping cream, so that's what I used. However, you can easily make your own dairy-free whipped Cream using full-fat coconut milk. Here's a simple coconut milk whipped cream recipe.
  • 1 INGREDIENTS:
  • 2 cups of unsweetened vanilla almond milk (get my homemade almond milk recipe here) 2 tablespoons of canned pumpkin puree 2 tablespoons of organic turbinado sugar, coconut sugar, OR real maple syrup 1 tablespoon of homemade vanilla extract (double this if using plain milk) 1/2 teaspoon of homemade pumpkin pie spice 1/2 cup strong brewed coffee, homemade cold brew coffee (reheated) or 2 shots of espresso Homemade whipped cream*, (regular or dairy-free - optional) Ground Ceylon cinnamon OR extra pumpkin pie spice, for garnish (optional) *The first time I made this I did not use whipped cream. The second time, I happened to have whipped cream on hand that I made with heavy whipping cream, so that's what I used. However, you can easily make your own dairy-free whipped Cream using full-fat coconut milk. Here's a simple coconut milk whipped cream recipe.Brew 1-2 cups of fresh strong coffee (I prefer dark roast). Alternately, you can reheat homemade cold brew coffee (it will be strong & very smooth) or if you have an espresso machine, pour 2 fresh espresso shots.
  • 1 In a small pan set over medium heat, measure in the pumpkin puree and sweetener, then slowly stir in the almond milk. Cook for 3-5 minutes, or until the pumpkin and sweetener dissolve and the mixture is steaming. (Do not let it boil.) Remove from the burner and mix in the vanilla extract and slowly add the pumpkin pie spice while stirring so it doesn't clump.
  • 1 Pour 1/2 cup of coffee into a medium to large mug then pour the pumpkin spice milk mixture into the mug until it reaches the top. Note: If using espresso, add the milk mixture first, then pour the espresso over the top.
  • 1 Stir well, garnish with whipped cream (regular or dairy-free), sprinkle with ground cinnamon or extra pumpkin pie spice, and serve immediately.

Instructions

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