Homemade pumpkin spice latte recipe0
It’s determinedly autumn around here – the temperature is dropping and we’re forced to wear sweaters and (ugh!) socks, and shelve the sandals. What’s the surest sign that fall is here? Not the leaves on the trees changing colors, but the barista in the coffee shop is busy making a steaming, sweet pumpkin spice latte. Is a pumpkin spice latte ‘real food’? (Do the baristas even know what’s in them?)
If you’re intolerant to dairy, then this indulgent café-concoction is off-limits for you. Fortunately though, you can make your own dairy-free, vegan homemade pumpkin spice latte, even without an espresso maker! You will need an immersion hand blender, however.
When choosing coconut milk for this latte, I use a canned coconut milk that only has coconut extract and water as the ingredients. Ideally, choose one that is also BPA-free (like this one). You’ll want to avoid coconut milks that have thickeners like guar gum or preservatives like potassium metabisulfite, especially if you already have food sensitivities or symptoms of a leaky gut. A good full-fat coconut milk can be harder to froth, hence why this recipe calls for diluting it in half.
There are plenty of benefits to coconut milk, even if you can tolerate dairy: it contains medium chain triglycerides, which are an easier-to-digest fat that can help boost metabolism, as well as lauric acid which is thought to have immune-boosting properties. But really, with the caffeine and sweetness here, this is a ‘healthier’ version of a treat, as opposed to a ‘healthy’ treat. Still, indulge and enjoy!
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 3/4 tsp allspice
- 1/4 tsp cloves
- 4 oz. (1 shot) of espresso or 4 oz of very strong coffee
- 3 tbsp of pumpkin purée
- 1 tbs maple syrup or honey
- 1/8 tsp of pumpkin pie spice mix
- 1/4 tsp of vanilla extract
- 1/3 cup of coconut milk (full-fat)
- 1/3 cup of water
- dusting of cinnamon (optional)
- Using your espresso-maker, brew about four ounces of espresso. If you don't have an espresso-maker, brew about four ounces of concentrated coffee (about twice as strong as a regular cup).
- With an immersion blender, mix your espresso, pumpkin purée, maple syrup (or honey), pumpkin spice mix and vanilla in the blender cup. Pour mixture into mug.
- For the latte foam, mix the coconut milk and water together in a small mason jar and shake the diluted coconut milk for 45 seconds to start the foaming action.
- Microwave the mixture (without the lid of course) for 45 seconds. You will see the foam/fat and water layers separate.
- Pour into your blended espresso mix using a spoon to hold back the foam and allow the liquid to pour into the mug first.
- Gently scoop the foam on top and add a sprinkle of cinnamon. Serve and enjoy!
This post was shared with Fight Back Friday.
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