Did you know that the Pumpkin Spice Latte is the official beverage of Autumn? Okay, maybe not *official,* but considering the fact that Forbes, CNN, and other sites are actually covering the release date of the you-know-who-bucks version, I’d say it’s pretty close.
Personally, I prefer to make my pumpkin spice lattes at home, both because it’s more convenient and because I can use quality ingredients while still paying less than I would for store-bought versions.
This recipe blends cinnamon, nutmeg, ginger, allspice, vanilla, and my “secret” ingredient to bring snuggly autumnal delight to your coffee drinking experience. (The secret ingredient is a pinch of salt, which really makes the flavors pop.)
I hope you love it as much as Daddypotamus and I do, and that it tides you over until Peppermint Mocha and Eggnog Latte season. :)
Pumpkin Spice Latte Recipe
Prep
Cook
Total
Yield 1 latte
Ingredients
- 1 cup strongly brewed coffee or espresso (My husband loves Bulletproof Coffee so that’s typically what we use)
- 1 cup milk or coconut milk*
- 1 teaspoon vanilla extract (find gluten-free vanilla extract here, or make it from scratch with this recipe)
- 1 tablespoon pumpkin puree – canned or fresh **
- 1/4 teaspoon cinnamon (where to buy cinnamon)
- 1/8 teaspoon nutmeg (where to buy nutmeg)
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger (where to buy ginger)
- generous pinch salt
- 1-2 tablespoons collagen peptides – optional (where to buy collagen peptides and why they’re good for us)
- Sweetener of choice to taste (honey, maple syrup, coconut sugar, rapadura/sucanat)
- Whipped cream for topping (optional)
Instructions
- Add all ingredients (except optional whipped cream and sweetener) to a small pot and place over medium heat, whisking once to mix them together.
- When the mixture is the temperature you prefer your coffee to be, remove from heat and place in a blender. (I pour mine in a jar and use my immersion blender.) Blend, sweeten to taste, and top with whipped cream if desired.
Notes
*If you’ve never made your own coconut milk, check out this tutorial. You’ll definitely want to strain it before using it in this recipe.** If you want to use fresh pumpkin (my fave!), I recommend roasting and pureeing, then freezing the extra in ice cube trays for later. When you need them, just pop them out and add them directly to the hot coffee.
Courses Beverages
Cuisine American
P.S.
I snapped this photo of my husband’s latte before he headed out to the barn today. I thought it was pretty, and apparently the dog thought it was pretty tasty because he stole it while Daddypotamus wasn’t looking. Making another one now!
Looks delicious, Heather! I can’t wait to try this out.
Would you mind if I share a link to this recipe on my blog?
Also, is there a way to access a printable version of your recipes?
Thanks! Have a great day!
Hi Elihu! I had some trouble with the “print version” function so I had to disable it temporarily, but I am working on a solution. I’d love for you to share a link to this recipe, thank you! My only request is that the recipe not be republished in full. 🙂
We don’t drink coffee….would tea work? This sounds so yummy!!
Hmmm, I haven’t tried it with tea so I can’t say how that would turn out, sorry!
Uh, yum! That’s amazing. I have Great Lakes Unflavored Gelatin – can that be subbed for the collagen? Also, can the gelatin be added to smoothies?
By the way, I thought I posted another comment but I wanted to let you know i’m a friend of Ellie (Odenheimer) Brin’s here in Dallas (she said you went to school together), and my little family of 4 is most likely relocating to Nashville/Franklin VERY soon. I lived in Nashville for 10 years during college and post and can’t wait to return “home.” Like you, we’ll most likely settle around Franklin and are looking for land a little south of Franklin to build a small, simple home and have land for homesteading and eventually farm dinners under twinkle lights and tiny houses where people can come stay. Would love to connect with you sometime!
Do you have a recipe for the whipped cream? Is it dairy free? It looks so pretty! Haha.
I’m not a hardcore coffee drinker so I like to make the “10 second version”: Combine enough spices, sweetener, and pumpkin for several cups, and stir well. Freeze in cubes or patties of desired size. Then [this is the 10-second part], just add the desired amount of cubes to your hot coffee, along with some milk and the collagen. Stir well again, and voila – 10 second pumpkin spice latte!
I have the same question as Christine. Could Great Lakes Gelatin
Collagen Hydrolysate be substituted? I’m still not sure what to do with this gelatin, but it was in so many recipes that I purchased it. I still haven’t opened it.
Yes, it can!