It is Pumpkin Season Y’all! I have been making this Pumpkin Spice Latte on repeat for the last 4 days. I love it because it is not a sugar bomb like the popular Starbucks Pumpkin Spice Latte. It is also dairy and refined sugar-free. You get all those Fall nostalgic flavors but without all the junk and sugar!
I do not know about you but after having Starbucks Pumpkin Spice Latte I feel ill and have a major sugar crash after. Way too much sugar and crappy additives in one drink. This version will not do that to you. It also will save you a lot of money, and that daily latte habit adds up in the end.
In less than 10 minutes you have a better for you version of the Pumpkin Spice Latte. I use canned coconut milk and pumpkin puree to keep this super simple to make. Get all your ingredients mixed up, simmer for a bit and you are ready to have your delicious Pumpkin Spice Latte.
I like to put 1 tablespoon per cup of coffee/espresso but feel free to add more if you like. This will make around 6-8 servings. Store in the fridge and mix into hot coffee, topped with steamed milk. My coconut whipped cream would be a perfect companion to your Pumpkin Spice Latte. Enjoy a latte with my Pumpkin Spice Brownie on the side.
Pumpkin Spice Latte Syrup
Ingredients
- 1 cup canned full fat coconut milk shake the can to mix water/milk
- 1/4 cup maple syrup
- 2 tsp pumpkin spice blend
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1 pinch sea or Himalayan salt
Instructions
- Heat the coconut milk in a saucepan over medium heat. Do not boil.
- Once the milk is warm add in all the other ingredients and whisk until completely mixed. Simmer over medium heat for 5-6 mins.
- It will continue to thicken once it cools.
- Add 1 tablespoon (or more if you want more pumpkin spice flavor) to your coffee or espresso. Top with steamed milk of choice.