Side view of mugs of our healthy Pumpkin Spice Latte recipe

Easy Pumpkin Spice Latte | Minimalist Baker Recipes

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Side view of mugs of our healthy Pumpkin Spice Latte recipe

You may already be enjoying pumpkin spice lattes, but we’ve only just started craving them as the weather has finally cooled down and fall produce has begun popping up at the market. Swoon.

Is anyone else a sucker for fall? Chilly mornings, sunny afternoons, cozy food, good TV shows return. I mean, what’s not to love?

Let’s celebrate with a healthier, homemade take on pumpkin spice lattes. Yes, let’s.

Tile with ingredients for making our easy Pumpkin Spice Latte recipe

This “PSL” is dreamy yet simple to make, requiring just 1 pot, simple ingredients, and 10 minutes to prepare.

It took quite a bit of testing to get it just right because spices are tricky to nail. In the process we even ended up making our own pumpkin pie spice recipe (!!), which we’ve been meaning to do for years since store-bought brands can vary so much and we wanted the flavor to be perfection.

However, in the recipe we also spell out individual spices just in case you don’t have any pumpkin pie spice on hand.

What’s in a Pumpkin Spice Latte?

In pumpkin spice lattes you’ll find at your average coffee shop (that aren’t super local and cute and organic), the ingredients can get a little dicey and often include natural flavors, carrageenan, and a lot of sugar. These aren’t things we necessarily avoid entirely, but do choose to limit whenever possible. Our homemade version includes real food ingredients like:

  • coconut milk
  • pumpkin purée
  • maple syrup
  • vanilla extract
  • spices (like cinnamon, nutmeg, and ginger)
  • & espresso or your coffee of choice

Caffeine-Free Option (Dandy Blend!)

Because we’ve been digging caffeine-free / low-caffeine drinks lately, we included a caffeine-free option too!

Have you ever tried Dandy Blend? It’s an herbal alternative to coffee that smells and tastes like coffee and is made of extracts of barley, rye, dandelion, and chicory. Somehow the gluten is (magically) removed during the extraction process, making it gluten-free to boot.

We’d heard it recommended in the health community for a while but had more or less written it off as “not as good as the real thing.” But upon sampling it recently, we were so impressed we bought a bag and have been using it in things like this drink and afternoon “lattes.” Caffeine-free “coffee” for the win.

Stirring spices into a saucepan of coconut milk and water to make our DIY Pumpkin Spice Latte recipe

How to Make a Pumpkin Spice Latte

Making the latte is the easy part.

Simply add all of your ingredients to a small saucepan and whisk to combine. Heat until just bubbling over medium heat, then add coffee of choice and stir. That’s it!

You can also make an iced version by adding all the ingredients to a glass jar and stirring to combine. Then add some ice and shake vigorously for 30 seconds until completely combined. Bam: iced PSL.

Simply top with coconut whipped cream or a dash of nutmeg or cinnamon and dive into this comforting fall beverage.

Whisking pumpkin puree in a saucepan to make our homemade Pumpkin Spice Latte recipe

We hope you LOVE this latte! It’s:

Fall-inspired
Pumpkin-infused
Perfectly spiced
Naturally sweetened
Customizable
& Incredibly delicious

This would make the perfect drink to cozy up to after a long day this fall or winter. It’s not only easy to make, but also health promoting thanks to spices like ginger, clove, and cinnamon, which can have digestive, anti-inflammatory, and blood sugar-balancing benefits.

Mugs of our Pumpkin Spice Latte recipe made with real pumpkin and spices

More Cozy Drinks

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Mug of our homemade Pumpkin Spice Latte beside pumpkin puree and spices

Easy Pumpkin Spice Latte

A healthier, delicious homemade take on pumpkin spice latte made in 1 pot with simple ingredients and ready in 10 minutes!

Cook Time 10 minutes

Total Time 10 minutes

Servings: 1 (Servings)

Category:

Beverage

Cuisine:

Gluten-Free, Vegan

Freezer Friendly

No

Does it keep?

2-3 Days

Ingredients

  • 3/4
    cup
    dairy-free milk
    (we recommend cashew milk, but coconut or hemp milk would also work well)
  • 1/4
    cup
    water
  • 2-3
    Tbsp
    pumpkin purée
    (not pumpkin pie mix)
  • 1/2
    heaping tsp
    ground cinnamon
    (*if using pumpkin pie spice, see notes)
  • 1/4
    tsp
    ground ginger
    (*if using pumpkin pie spice, see notes)
  • 1
    healthy pinch
    ground nutmeg
    (*if using pumpkin pie spice, see notes)
  • 1
    healthy pinch
    ground allspice
    (*if using pumpkin pie spice, see notes)
  • 1
    healthy pinch
    ground clove
    (*if using pumpkin pie spice, see notes)
  • 1
    healthy pinch
    ground cardamom
    (optional // *if using pumpkin pie spice, see notes)
  • 1/8
    tsp
    freshly ground black pepper
  • 1 ½ – 2
    tsp
    maple syrup, more or less to taste
    (or sub stevia to taste)
  • 1
    shot
    espresso
    (or sub 1/4 cup strong brewed coffee, or 1 ½ -2 tsp Dandy Blend for caffeine-free option)
  • 1/2
    tsp
    vanilla extract

Instructions

  1. If adding coffee or espresso, prepare at this time and set aside.

HOT VERSION

  1. To a small saucepan, add dairy-free milk and water. Bring to a simmer, then add pumpkin purée, cinnamon, ginger, nutmeg, allspice, clove, cardamom (optional), black pepper, and maple syrup. Whisk until smooth. 

    Note: A little separation is natural with both the pumpkin and dairy-free milk, so whisk/stir as needed to smooth.

  2. Add coffee, espresso, or dandy blend and vanilla and whisk until smooth.

  3. Taste and adjust flavor as needed, adding more spices to taste, espresso coffee or dandy blend for stronger coffee flavor, or maple syrup for sweetness.

ICED VERSION

  1. Add all ingredients to a jar with a lid and stir to combine. Then add ice, secure lid, and shake vigorously to combine — about 30 seconds.

FOR SERVING

  1. Serve as is, or top with coconut whipped cream and a pinch of pumpkin pie spice, cinnamon, or nutmeg.

  2. Store cooled leftovers in the refrigerator up to 1 week. Because of the pumpkin purée and dairy-free milk, separation is natural. Simply stir before serving or whisk when reheating on the stovetop.

Notes

*If you’re using pumpkin pie spice, start with 1/2 tsp of the mixture and work your way up as spice blends / intensities may vary.
*Nutrition information is a rough estimate calculated with the lesser amount of pumpkin purée and maple syrup and without optional ingredients.

Nutrition Per Serving (1 of 1 servings)

  • Calories: 125
  • Fat: 6.1g
  • Saturated fat: 1.2g
  • Polyunsaturated fat: 0.04g
  • Monounsaturated fat: 0.01g
  • Sodium: 86mg
  • Potassium: 75mg
  • Carbohydrates: 15.3g
  • Fiber: 2.6g
  • Sugar: 8g
  • Protein: 2.7g
  • Vitamin A: 75%
  • Calcium: 5%
  • Iron: 9%



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