Whether you like to celebrate the crisp, vibrant days of autumn with a hike or baking your favourite fall desserts, pumpkin spice always find it’s way into our hands.



Pumpkin spice lattes are espresso and steamed milk (dairy or non-dairy) with the notable flavour combination of pumpkin, cinnamon, nutmeg and clove. For an added sweetness, don’t forget to add whipped cream on top. You can also make your own pumpkin pie spice.

Here is a healthier take on the famous pumpkin spice latte (bonus – it only takes about 10-minutes to prepare!)

Ingredients

·         3/4 cup milk

·         1/4 cup water

·         2-3 Tbsp pumpkin purée (not pumpkin pie mix)

·         1/2 heaping tsp ground cinnamon

·         1/4 tsp ground ginger 

·         1 healthy pinch ground nutmeg 

·         1 healthy pinch ground allspice 

·         1 healthy pinch ground clove

·         1 healthy pinch ground cardamom

·         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

Note: 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. 

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

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.

Serving Tips

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

Store cooled leftovers in the refrigerator for 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.

Recipe credit from the Minimalist Baker. Check out the website here for more desserts and dinner ideas.