Questions Answered: Pumpkin Spice Latte

Kristin commented on my Chai Tea Latte recipe asking for one of the most amazing fall drinks ever – the Pumpkin Spice Latte!

“I just started working for a Maximized Living doctor and am doing the Advance Plan.  Have you ever made a Pumpkin Latte that fits the plan?”  – Kristin

My answer is no, not until today!  But what a fabulous request!  Too many autumns have come and gone since my last taste of a Starbucks Pumpkin Spice Latte.  Did you know the kinds of chemicals, artificial sweeteners, HFCS, and food dyes put into many of the drinks at commercial coffee shops like Starbucks?  Once I started asking the cashier What’s in my drink?, that was the last sip of Pumpkin Spice Latte for me.  So I have no clue why I never thought to create this delicious treat at home!  I tried it a couple different ways, after consulting a few different friends’ blogs and based on what we had in the pantry.   The recipe below turned out great, and I think better than the commercial version.  :)

Pumpkin Spice Latte
Makes 1-2 Servings

2 cups unsweetened vanilla almond milk
2 Tbsp unsweetened pumpkin puree (canned is fine)
1/4 cup espresso OR 1/2 cup strong brewed organic coffee (we took the coffee route)
3/4 tsp pure vanilla extract
3/4 tsp cinnamon
1/8 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1/4 tsp ground ginger
Liquid stevia, to taste

1.)  Whisk all ingredients together in a medium saucepan until well blended.  Heat over Medium-Low until it reaches a simmer to ensure pumpkin completely dissolves.  Remove from heat and pour into mug(s).

OPTIONAL:  To create a foamy top, add 1 teaspoon unsweetened pumpkin puree, 1/4 cup warmed coconut milk, 12 drops Stevita liquid stevia, a dash of nutmeg, and 1/4 tsp cinnamon to a blender.  (We used out Bullet blender and it worked perfectly.)  Blend on High for 30 seconds or so until foamed.  Pour on top of the warm latte and serve immediately.  (You can also create foam using an electric stirring rod and a tall glass.)  (Don’t have a blender or stirring rod?  Top it with a dollop of hand whipped organic cream sweetened and spiced up.)

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.

6 Comments

  1. This looks amazing! Thanks Elise. Excited for the rest of your pumpkin recipes to come!

  2. I just made this in my vita-mix, and it is AMAZING! Tastier and cheaper than the Starbucks one, and no upset tummy afterwards. :)

    I linked to your recipe on my blog today – the only part I didn’t try was the foamy topping, because the milk got really frothy in the mixer on its own.

  3. Isn’t it great making things healthier?? :) Thanks for the recipe share on your blog, Jessica!

  4. This is great! But now what do you do with the rest of the pumpkin puree?

  5. Hi Heather, you can freeze it for up to 1 year, fridge it for up to a week, or make a pumpkin recipe with it. My favorites are found here: http://www.healingcuisinebyelise.com/search/label/pumpkin

  6. Umm can’t wait to try could I substitute coconut milk? Also, how do I replicate hazelnut lattes?

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