Did you know that the Pumpkin Spice Latte is the official beverage of Autumn? Okay, maybe not *official,* but considering the fact that Forbes 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 my husband and I do, and that it tides you over until Peppermint Mocha and Eggnog Latte season. 🙂
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 he wasn’t looking. Making another one now!
Pumpkin Spice Latte Recipe
Yield 1 latte
- 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)
- 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.
*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.
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