Healthy Homemade Pumpkin Spice Latte Recipe

Homemade pumpkin spice latte with whipped cream

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4.80 from 5 votes

Healthy Homemade Pumpkin Spice Latte Recipe

Makes two cups, because sharing is caring. If desired you can cut this recipe in half . . . or drink both!

Course Beverages

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings latte

Calories 482kcal

Author Mommypotamus

Equipment

coffee mugs
small saucepan
immersion blender

Ingredients

1 cup strongly brewed coffee or espresso (my husband loves Bulletproof Coffee so that’s what we use)
1 cup coconut milk (if not dairy-free, regular milk will also work)
1/4 tsp vanilla extract (or make it from scratch with this recipe)
1 tbsp pumpkin puree (canned will work, and you can also use this easy homemade pumpkin puree)
¾ tsp homemade pumpkin pie spice (If you don't have any on hand, use 1/4 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp allspice, and 1/8 tsp ginger)
1 pinch sea salt
1-2 tbsp collagen peptides (optional -why they’re good for us)
maple syrup (or other sweetener to taste)
whipped cream (optional - for topping)

Instructions

Divide your hot coffee between two large coffee mugs. Add the milk/coconut milk, vanilla extract, pumpkin puree, pumpkin pie spice, salt, and collagen peptides (if using) to a small saucepan and place over medium heat. Whisk until everything is somewhat combined. Don't worry if it's not perfectly smooth - you're going to blend it in a few minutes.
When the mixture is the temperature you prefer your coffee to be, remove from heat and blend until smooth if needed. I pour mine in a jar and use my immersion blender. Divide the milk mixture evenly between the two coffee mugs and sweeten to taste. If desired, top with whipped cream and/or a sprinkle of pumpkin pie spice.
Notes: If you use fresh pumpkin puree and are not sure what to do with the leftovers, you can freeze then in an ice cube tray to use in future pumpkin spice lattes.

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.

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