Give us a call

Lower Mainland:
604.734.7125
Vancouver Island:
250.595.7125
Southern Interior:
250.861.7125

Easy Pumpkin Spice Latte

Recipe and image provided by Minimalist Baker
A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!
Gluten-Free, vegan, not freezer-friendly, keeps 2-3 days
Total Time: 10 minutes
Course: Beverages
Servings: 1 serving

Ingredients

  • 3/4 cup milk of choice
  • 1/4 cup water
  • 2 - 3 tbsp pumpkin purée (not pumpkin pie mix)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 healthy pinch ground nutmeg*
  • 1 healthy pinch ground allspice*
  • 1 healthy pinch ground clove*
  • 1 healthy pinch ground cardamom (optional)*
  • 1/8 tsp ground pepper
  • 1.5 - 2 tsp maple syrup, more or less to taste (or sub stevia to taste)
  • 1 shot espresso (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp caffeine-free option or coffee alternative)
  • 1/2 tsp vanilla extract
  • *Optional: You may use pumpkin pie spice instead of separate spices. If you’re using pumpkin pie spice, start with 1/2 tsp of the mixture and work your way up as spice blends / intensities may vary.

FOR SERVING (optional):

  • Coconut whipped cream
  • Pumpkin pie spice

Instructions

  • If adding coffee or espresso, prepare at this time and set aside.

HOT VERSION

  • To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, spices (cinnamon, ginger, nutmeg, allspice, clove) or pumpkin pie spice, cardamom (optional),  black pepper, and maple syrup. Whisk until smooth. Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.
  • Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.
  • Taste and adjust flavour as needed, adding more spices to taste, espresso coffee or coffee alternative for stronger coffee flavour, or maple syrup for sweetness.

ICED VERSION

  • Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.

FOR SERVING

  • Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.
  • Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.