Whether you’re wanting it clean and skinny (vegan too!) or you’re okay with adding in the cream and sugar, this homemade pumpkin spice latte recipe totally takes the cake. It’s delicious and healthy as is, can be sweetened to your liking and will save you loads of dolla’ bills while you skip the lines and whip this simple recipe up in your kitchen.
Why, hello there Fall. I’ve certainly missed you. Like the mornings missed the cooled air and pumpkins missed lattes, and donuts, and well… just about everything.
Okay, technically fall can be a rather elusive season here in Florida and instead of crisp cool mornings, we turn the air down and pretend while we wear sweaters inside. But then I end up needing to change again before heading outdoors or else the blast of humid air is a stark reminder that our autumn season can still pass for beach weather. Which, isn’t so bad either. Some of our hot days, though, are accompanied by thunderstorms and that in itself brings the craving for cozy blankets and drinks. These tropical storm warnings are getting a little cray though, so Hurricane Matthew, you can go ahead and slow your roll though.
On those hot days, where summers is still hanging on with all she’s got, I’ll keep the milk cold and add in some ice of course. The flavor of this pumpkin spice latte recipe is just as divine. But most days, I’m savoring every sip of fall as it wraps me up in its pumpkin spice embrace.
With a simple recipe, this homemade pumpkin spice latte can be customized to please a range of pallets! Need a skinny, vegan option to satisfy your fall craving? I make mine with almond milk and sweeten with maple syrup. Like a full, rich creamy flavor, use whole milk or heavy cream and sweeten to taste with your sweetener of choice! Usually in the end, I’ll have a mix between the two because I’ll top with whipped cream (have you ever made coconut whip?! I’ll be sharing that soon too!) and caramel drizzle too!
- 1 C milk of choice (almond, coconut, soy, whole, heavy cream)
- 1/4 C pumpkin puree
- 1 Tbsp maple syrup (or other sweetener of choice, add as desired)
- 1/2 Tsp pumpkin pie spice
- 1/4 Tsp vanilla extract
- 1/2 C brewed coffee or espresso
- Combine the milk, pumpkin, maple syrup and pumpkin pie spice in a small pan over medium heat.
- Whisk vigorously to get the milk to foam (about 30 seconds).
- Pour coffee into a large mug and add the vanilla and milk mixture, or place it all in a blender to combine and foam.
- Top with whipped cream and caramel drizzle and/or pumpkin pie spice and serve.