I may or may not have mentioned my somewhat waning affinity for that silly place called Starbucks. I did allow myself one pumpkin spice latte this year, but I like my version better as it’s a huge relief not to have the artificial ingredients, weird syrup with zero actual pumpkin and dairy-based flavoring. To that point- there is no way to have pumpkin spice latte dairy free at starbucks, even if the barista says it’s ok. The mix is dairy-based.
This version has no refined sugar and plenty of real pumpkin and really good spices. And it can definitely be made dairy-free, paleo and vegan! And it comes with a good dose of vitamin A. Gotta love DIY- and saving $5! There is a lot of room here for personal taste, this is not a copycat recipe. If you like your pumpkin spice latte sweet, add more maple syrup. If you like spices, add a little more. Have fun, it’s such a great fall drink to enjoy any time of day.
What fall specialties are you eating/drinking this year?
1-2 oz espresso, 4-6 oz strong coffee or coffee concentrate*
2-3 tbsp canned or fresh pumpkin
2-4 tbsp organic pure maple syrup
1/2 tsp pure vanilla extract
8 oz milk of choice. (I like whole or soy)
1/2- 3/4 tsp pumpkin pie spice or a sprinkling of cinnamon, nutmeg, ginger, cardamom and allspice or cloves
Warm milk on stove until steaming.
Add milk and all remaining ingredients to blender. And mix until frothy and latte-like.
Sprinkle with a little cinnamon and enjoy on a chilly fall morning!
Add some clean dairy whipped cream or whipped vanilla coconut cream if feeling adventurous!